Click here to see a complete list of courses and dates

For upcoming dates & course tuition costs, click here to download our complete 2008 catalog & registration forms in Acrobat PDF format

IMPORTANT: ADVANCED-LEVEL BREWING COURSE
Course/program requires students to have specific knowledge of brewing technologies and/or related sciences in order to enroll. To assess your readiness to participate, please contact Keith Lemcke at klemcke@siebelinstitute.com requesting an assessment review for your chosen course/program.

The World Brewing Academy created the WBA Technical Case Studies course to immerse students in an environment of critical analysis of brewery issues and operations. Designed to emulate the dynamic found in commercial breweries, students become part of small work groups where they are assigned case studies based on actual situations from operating breweries. Students must then apportion individual responsibilities, conduct research, create and deliver reports to the class, and provide conclusions based on their findings. The focus of the Technical Case Studies course is to build both competence and confidence in students so that they will be better prepared to participate in managerial operations in the brewery.

This 2.5 day program along with the 2 day Business of Brewing workshop forms Module 4 of the World Brewing Academy International Diploma in Brewing Technology program. Students can elect to attend the other courses that form the Diploma program at a later date so that they may complete this program as their time & resources permit.

Examples Of Cases From Previous Classes:

1. An investment into a new bottling plant has to be made. Glass or Plastic?

2. Extract yield in the brewery is too low. How do you find the problem and how can you increase the yield in different departments of the brewery?

3. Develop a standard microbiological control system with the proper CCPs and appropriate analytical standard methods.

4. Practical research of a new PVPP filter, and analysis of its efficiency.

5. List options for reducing process time in fermentation & maturation, their effectiveness and the results of the changes on finished beer.