WBA Web-based Beer Production and Quality Control
- When:
- June, 10th through September, 7th 2013
- Where:
- Online Courses - Internet
- Level:
-
Advanced
- Reference-Code:
- WT5-13-2
- Category:
- Brewing Technology
- Regular Tuition:
- USD 3,885.00
- Early Tuition:
- USD 3,525.00 (Offer ends May, 27th 2013)
- Enrollment:
-
Available Download Application Form (All Students) Before submitting your application, please read our
Enrollment Policy for Online Courses - Course Materials:
-
Electronic copies of the lectures (PDF) are included in the tuition. Printed copies are available for an additional USD 75.00 (Domestic shipping) or USD 100.00 (International shipping) and have to be ordered at the time of application.
Beer Production & Quality Control picks up from the Raw Materials and Wort Production course to provide training in technologies from the completion of wort cooling & boiling to the evaluation of packaged beer. This course offers in-depth instruction in fermentation and maturation, including all aspects of yeast handling and performance. This course also includes instruction in the process of quality control & assurance, ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products. This two-week program forms Module 2 of the World Brewing Academy Associate in Brewing Technology and International Diploma in Brewing Technology programs. Students can elect to attend the other courses that form the Associate & Diploma programs at a later date so that they may complete these programs at their own pace. |
Brewing Microbiology Yeast Beer
Production Beer Quality Control Sensory |
Advanced-Level Brewing CourseCourse/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 requesting an assessment review for your chosen course/program.
| |||
 |
Kirk Annand Kirk Annand worked for Moosehead Breweries, has consulted to the brewing industry, and was a founding partner of the Maritime Beer Company in Dartmouth, Nova Scotia. Kirk has a B.A. and a Business Management Diploma from Dalhousie University and is a graduate of the 1986 Siebel Diploma Course in Brewing Technology. Kirk is a member of the WBA extended faculty and teaches in the area of brewhouse operations, brewery design, recipe formulation and packaging. |
 |
Brian Evans Brian Evans is technical sales and support manager for AB Vickers, a UK based company specialising in processing aids and ingredients for the brewing industry.He has worked extensively throughout the brewing world in all areas of the brewing process and has accumulated 35 years of experience in areas ranging from problem solving to cost saving.He is equally at home in the largest or the smallest of breweries, and holds traditional cask ale in high regard.Brian has recently converted a life-long interest in geology into a Masters qualification and is now developing his understanding of the influence of rocks on beer styles. |
 |
Tobias Fischborn Tobias Fischborn was appointed as research scientist for Lallemand Inc. in March 1998.He is now responsible for the brewing research and development at Lallemand and is also responsible for quality control and quality assurance of all brewing yeasts.He graduated from the Technical University Munich /Weihenstephan in 1993, where he obtained a degree in engineering in brewing and beverage technology.He continued studying for a PhD in brewing which he finished in 1997.Prior to his studies in Weihenstephan he worked as a brewer at Brewery Ph. & C. Andres in Kirn, Germany. |
 |
Conor O'Hara Conor O'Hara has over 25 years of experience in the filtration industry with particular emphasis on the Food & Beverage market.He began his career as a staff Microbiologist at CUNO, now 3M Purification, and has held several positions in R&D, Management, and Marketing. He is currently the Global Marketing Director.He holds a BA in Microbiology from UNH and an MBA in Marketing from UCONN.He teaches courses on filtration practice in several venues including the Siebel Institute, the MBAA Packaging and Brewing courses, and the American Brewers Guild. |
 |
Lyn Kruger Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is currently President & COO of Siebel Institute and is involved with various courses, lab services and microbiological media. |
 |
William Maca William is a Senior Yeast and Fermentation Scientist with MillerCoors LLC. based in Milwaukee WI. His brewing career has spanned 32 years, starting in Quality Control at Miller’s Albany, Georgia brewery. He has worked in various brewery and corporate functions, over that time period including new product development. Bill’s primary interests lie in the areas of yeast propagation and yeast management, rapid methods for the detection of beer spoilage organisms, and troubleshooting microbiological and fermentation related issues in the breweries. He attended the University of Georgia where he received his M.S. degree in Microbiology. He also holds a M.S. degree in Environmental Engineering from the Milwaukee School of Engineering. He is a member of the ASBC, the Master Brewers Association of the Americas and the Society for Industrial Microbiology and Biotechnology. William is a Siebel faculty member and teaches in the areas of microbiology and yeast. |
 |
Alex Speers Alex Speers is a professor in the Food Science at Dalhousie University, Halifax, NS, Canada.Born in Creston he gained a B.Sc. (Agr.), M.Sc. and Ph.D. in food science at UBC. At Dal he instructs students in brewing science, quality assurance, and product development.In the past, Alex has been employed in the Quality Assurance Departments of both Labatt and Molson Breweries.He has published or presented more than 150 papers.Alex was recently named a Fellow of the Institute of Brewing and Distilling and selected for the 2011 Eva Award for outstanding contributions to food science through research and science from the Canadian Institute of Food Science and Technology. |
 |
Graeme M. Walker Graeme Walker is Professor of Zymology at the University of Abertay Dundee, Scotland.He leads a yeast research group and consults with the brewing, distilling and fuel alcohol industry. He has published numerous articles as well as the textbooks Yeast Physiology & Biotechnology and Bioethanol. Graeme completed his PhD in Microbial Physiology at Heriot-Watt University and has a DSc from Abertay University.He is a Fellow of the Institute of Brewing & Distilling and is a member of the Siebel faculty where he lectures in the areas of yeast and fermentation. |
 |
Sylvie Van Zandycke Sylvie Van Zandycke graduated from the Institut Meurice in Brussels in 1996 where she obtained a degree in biochemical engineering specializing in brewing studies. In her final year, Sylvie took the opportunity to attend Oxford Brookes University as an Erasmus student to investigate the impact of yeast storage and ageing to the brewing process. After her graduation, Sylvie took an Oxford Brookes University PhD studentship working on oxidative stress and yeast ageing. This PhD was based on the hypothesis that free radicals, produced during normal metabolism, cause damage to the cell leading to death. Sylvie submitted her thesis in May 2000 and from March 2000 was employed as Project Manager for SMART Brewing Services. She was involved in contract research, microbiological analysis and development of methods and kits for the brewing industry. Sylvie is a member of the Institute and Guild of Brewing and the American Society of Brewing Chemists. |
 |
Michael Zepf Michael Zepf is a member of the managing board with Doemens Academy and responsible for the World Brewing Academy's activities in Europe.Michael holds a Ph.D. in Brewing Science from the Technical University of Munich-Weihenstephan where he started his professional career as a postdoctoral research fellow, followed by a decade of serving as Technical Director in a privately-held brewery in Bavaria, Germany.He joined the Doemens faculty in 2009 where he teaches brewing science and technology. Michael is President of the Weihenstephan Alumni Association. |
This program is also offered on the following dates:
| Date | Course | Venue | |
|---|---|---|---|
| Sep, 23rd - Oct, 4th 2013 | WBA Beer Production and Quality Control | Chicago Campus | » Details |
| Feb, 17th - Feb, 28th 2014 | WBA Beer Production and Quality Control | Chicago Campus | » Details |
| Sep, 22nd - Oct, 3rd 2014 | WBA Beer Production and Quality Control | Chicago Campus | » Details |