The twin-campus Master Brewer program will prepare graduates to advance their careers through practical application of brewing.
The advanced and extensive theory and practical modules of the Master Brewer Program will provide graduates with the knowledge and experience required to understand every critical area of commercial brewing. This program is comprised of online and on campus segments, ranging from one to eight weeks modules, with each module specializing in a particular area of brewing technology. Each segment content will address issues in brewing from an international perspective, providing students with education and experience that is not offered by any other brewing school.
The Master Brewer Program following the blended approach starts with an online section dealing with brewing theory and business training. Using its web-based campus, students will build a sound understanding of the sciences and technologies that are used throughout breweries of all sizes. After these online modules are completed, students then travel to Doemens Academy in Munich, Germany, where they immediately begin applying the knowledge gained from the web-based training at Doemens’ practical brewing environment.
While in Doemens, students will perform practical operations in brewing, maturation, packaging, and laboratory environments, as well as receiving extensive hands-on instruction in brewing microbiology. After the completion of the first segments at Doemens Academy, students participate in the European Study Tour to visit breweries and brewing-industry suppliers, learning how the information they have gained is utilized in real-world brewing environments. Through the combined online and on campus educational experience of the blended approach for the Master Brewer Program, students will truly gain an international perspective on brewing techniques and technologies.
Finally, to complete the Master Brewer Program, students return to Doemens Academy for an additional 8-weeks of advanced-level practice dealing in areas critical to brewery operations of all sizes, all while under the instruction and supervision of some of the best educators in the brewing industry. The class will be divided into small groups for assuring optimal practical sessions in Brewhouse work (50 lt., 200 lt., and 5 hl. systems), fermentation, propagation, maturation and storage, filtration, bottling line (glass and PET), keg filling line, soft drink production, and chemical and microbiological laboratory work. Students will also gain insight and knowledge from the time spent in the breweries and beer-centric environments in and around Munich, one of the great brewing capitals of the world.