Brewer Cursus Weihenstephan
| Language: | German |
| Location: | Weihenstephan, Online |
| Duration: | 4 months, online and 1 x 1 week on-campus |
| Start: | October |
| Cost: | 3,850 € |
Learn the art of brewing beer!
Explore the beer-making journey with the certificate program “Brewer Cursus Weihenstephan.” Gain a comprehensive understanding of the demanding art of brewing beer, from carefully selected raw materials in the fields to the perfect beer enjoyment.
Explore the beer-making journey with the certificate program “Brewer Cursus Weihenstephan.” Gain a comprehensive understanding of the demanding art of brewing beer, from carefully selected raw materials in the fields to the perfect beer enjoyment.
Explore every stage of the malting and brewing process. From the science of raw materials to the technology behind malt and beer production, encompassing quality control through to the bottled end product.Enjoy the best of both worlds – tradition and science. Our experienced instructors blend time-honored craftsmanship with cutting-edge technology and the latest scientific discoveries.Master the art of brewing beer within our research laboratories and the world’s oldest brewery. Elevate your brewing expertise for a journey through tradition and innovation.
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Benefits
Explore the Brewer Cursus Weihenstephan, blending cutting-edge brewery technology with a rich historical tradition.
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Oldest Brewery in the World
Partnering with the State Brewery Weihenstephan, the oldest continuously operating brewery, provides unique, authentic glimpses into the traditional craftsmanship of beer brewing.
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150+ Years of Expertise
The Technical University of Munich has been a pioneer in brewing and beverage technology education for over 150 years, providing degree programs, training courses, and seminars in Weihenstephan.
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Own Research Brewery
The Chair of Brewing and Beverage Technology, featuring a dedicated research brewery and cutting-edge laboratory equipment, offers an optimal learning environment for brewing technologies.
Program Overview
You can find all the important information about the certificate program here. Below you can find out the objectives of the program, the exact details of the process, what you will learn and which lecturers will teach you the content.
Learning Objective
Here you will find information on the aims of this course and its content.Details
Here you will find information on dates, requirements and other general conditions for the certificate program.Lecturers
Get to know our experienced lecturers who will teach you the certificate content and with whom you will work.Lecturers
Get to know our experienced lecturers who will teach you the certificate content and with whom you will work.Structure
Find out how the program is structured and what content you can expect.Testimonials
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The covered topics were perfect for me as someone coming from another professional field. Exactly the right mix of praxis relevant information for the daily brewing process, but also with a solid foundation of science to help to truly understand the entire process. The lectures were all well prepared, very competent and engaged with great passion. The organization was perfect, as was the atmosphere during the course. Dr. Matthias Dreyer -
Our excursions to the various companies on the practical weekends were also very exciting, e.g. the malt house or the hop community, and the many great discussions with the other course participants at eye level were very helpful and a good added value in this course. Yannic Pangritz -
The Brewer Cursus was a great success! TUM has highly motivated lecturers who are very passionate about the subjects. The topics were all very interesting. The practical brewing process itself was very hands-on. We brewed in small groups. I was able to take away many tips and tricks for my small brewing operation I am planning to expand. Thomas Heim -
The course contributed an important boost to personal growth, and a path to new relationships. It exposed me to a rich combination of the science and practice of brewing. Engaging on-line presentations were followed by two, intensive, on-site sessions of three days each. John Chapman
Partner
The program was developed in collaboration with the Chair of Brewing and Beverage Technology and the Weihenstephan Research Center for Brewing and Food Quality at the Technical University of Munich.München entwickelt.
