The twin-campus Master Brewer program will prepare graduates to advance their careers through not only in-depth theory but the practical application of this theory.
The advanced and extensive theory and practical application modules of this program will provide graduates with the knowledge and experience required to understand every critical area of commercial brewing. During this 20-week program split between Chicago and Munich, the Master Brewer Program will teach the future brewmasters and brewing professionals of tomorrow how to address brewing issues with an international perspective, providing them with the deep theory and practical experience currently not offered by any other school.
The Master Brewer Program starts with 7-weeks of brewing theory and business training conducted at our Siebel Institute campus in Chicago. Students build a sound understanding of the sciences and technologies that are used throughout breweries of all sizes. After the Chicago modules are completed, students then travel to Doemens Academy in Munich, Germany, where over the 3-week course duration they apply the knowledge gained from their first 7-weeks of study in the practical brewing environment at Doemens. There, 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 3-week segment at Doemens Academy, students participate in the European Study Tour to visit breweries and brewing-industry suppliers, and learning how the information they have gained is utilized in real-world brewing environments.
Over the first 12-weeks of the Master Brewer Program, students will gain a truly 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.