Brauer Cursus Weihenstephan:
Learn how to brew!

  • German
  • Munich
  • Blended
  • October 2022
  • 16 weeks
  • 3850 €, Discounts available

Introduction to the science and technology of brewing

Which path does every beer actually follow during its creation? It begins as a stalk of grain in the field and passes through numerous stations until the perfectly poured beer is ready. The certificate program “Brewer Cursus Weihenstephan” offers a comprehensive introduction to all areas of brewing: from the science of raw materials to the technology of malt and beer preparation and quality control to the bottled end product. The experienced lecturers combine traditional craft with state-of-the-art technology and the latest scientific findings with practical experience. The online modules are supplemented by two attendance blocks at the Weihenstephan research brewery and an excursion to traditional breweries. In this way, the participants experience brewing technology in all its facets and are well prepared for future challenges in brewing.

Have a first look at our agenda and course content here! 

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Why this program?

The latest research findings combined with a history steeped in tradition: The Brewer Cursus, specially designed in collaboration with the Chair of Brewing and Beverage Technology at the Technical University of Munich, is the first comprehensive introductory course in the science and technology of brewing with a certificate qualification. The TUM has been offering courses, training courses and seminars in brewing and beverage technology at Weihenstephan for more than 150 years – this experience was incorporated into the orientation of the program. With its own research brewery, extensive laboratory infrastructure and close cooperation with the Weihenstephan State Brewery, the chair has ideal conditions for combining tradition and modern brewing.


  • Certificate: Brewer Coursus Weihenstephan - Introduction to the science and technology of brewing
  • Academic Responsibility: Univ.-Prof. Dr.-Ing. Thomas Becker
  • Tuition Fee: 3,850€*
  • Discount: 10% discount for TUM Alumni and employees of BMW Group in Germany.
  • Language: Program start Fall: German
    Program start Summer: English
  • Target Group: People who work in upstream and downstream areas of the brewing industry, e.g. production, sales or marketing, as well as hobby brewers who would like to expand their knowledge in a scientifically sound manner. Ideally, participants have a first basic education in scientific and technical fields.
  • Duration: 16 weeks
  • Format: Blended-learning: Online & on campus: TUM Campus Weihenstephan
  • Dates: 2022 (German):
    Weekly Online Sessions from 6:00 - 8:00 pm on the following dates:
    06.10.2022, 13.10.2022, 20.10.2022, 27.10.2022, 03.11.2022, 10.11.2022, 17.11.2022, 24.11.2022, 01.12.2022, 08.12.2022, 15.12.2022, 17.01.2023, 19.01.2023, 24.01.2023, 26.01.2023, 31.01.2023 .

    On-site Training: 13.01. - 15.01.2023 and 03.02. - 05.02.2023

    2023: (English)
    Online Sessions: June 1st, 2023 - September 7, 2023, weekly from 6:00 – 8:00 pm CEST

    On-site Training: September 11-15, 2023
  • Location: Online + TUM Campus Weihenstephan

*Based on our experience, the German tax benefits help many of our participants to self-finance their education as these can be worth of up to 50% of tuition fees and program related travel costs. Please, consult your personal tax advisor for more details. For participants of our programs residing outside Germany this might be applicable, please check the situation with the local tax authorities in your country of residence.

Would you like to hear more from Dr.-Ing. Martina Gastl about the brewing and beverage history, technology and our new certificate at TUM? Take a look at the whole interview!


Excerpt from lecturers:

  • Univ.-Prof. Dr.-Ing. Thomas Becker, Professur für Brau- und Getränketechnologie, TUM
  • Dr.-Ing. Martina Gastl, Leader of BQL, Research Center Weihenstephan for Brewing and Food Quality, TUM
  • M.Sc. Roman Werner, Prüflaboratorien für Getränkeschankanlagen, Lehrstuhl für Brau- und Getränketechnologie, TUM
  • Dipl.-Ing. Andrea Berteit, Lehrstuhl für Brau- und Getränketechnologie, TUM
  • Dipl.-Ing. Christoph Neugrodda, Technischer Leiter der Forschungsbrauerei Weihenstephan, AG Rohstofforientierte Brau- und Getränketechnologie, TUM
  • Dr.-Ing Bertram Sacher, AG Rohstofforientierte Brau- und Getränketechnologie, TUM
  • M.Sc. Stefan Hör, AG Rohstofforientierte Brau- und Getränketechnologie, TUM
  • M.Sc. Kai Büchner, AG Getränke- und Getreidebiotechnologie, Lehrstuhl für Brau- und Getränketechnologie, TUM
  • Dr. rer. nat. Michael Kupetz, AG Rohstofforientierte Brau- und Getränketechnologie Leitung Prüflabor, TUM
  • LM-Chem. Florian Lehnhardt, AG Rohstofforientierte Brau- und Getränketechnologie, TUM
  • M.Sc. Sönke Kienitz, AG Rohstofforientierte Brau- und Getränketechnologie, TUM

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Our participation and cancellation policy can be found here.

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On-campus courses and Covid-19

We look forward to resuming our on-campus Certificate Programs within the first months of 2022 and to welcoming many of our participants in person. However, we will continue to follow safety-measures and restrictions introduced to help combat the Covid-19 pandemic. This may require that we deliver some modules in a virtual or blended format. We will ensure registered participants are kept informed about any changes required and will strive to provide a safe environment and a seamless learning experience. If you have any questions about the current situation, please do not hesitate to contact one of our program managers.



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Tabea Stockburger
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Tabea Stockburger

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