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.
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.
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- Certificate: Brewer Coursus Weihenstephan - Introduction to the science and technology of brewing
- Tuition Fee: € 3,250
- Language: German
- 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 12 weeks
Format & Timing:
Online 12 weeks/
Presence 2 weekends - TUM Campus Weihenstephan
Start: Tuesday 7 September 2021
Online always Tuesdays and Thursdays 18.00 - 20.00 h
End: Tuesday 30 November 2021
Segment 1 Friday 22 October - Sunday 24 October 2021 - Weihenstephan
Segment 2 Friday 19 November - Sunday 21 November 2021 - Weihenstephan
- Location: Online + TUM Campus Weihenstephan
- Academic Responsibility: Univ.-Prof. Dr.-Ing. Thomas Becker, Professur für Brau- und Getränketechnologie, TUM
- Univ.-Prof. Dr.-Ing. Thomas Becker, Professur für Brau- und Getränketechnologie, TUM
- Dr.-Ing. Martina Gastl, Gruppenleitung AG Rohstofforientierte Brau- und Getränketechnologie
- Roman Werner M.Sc., Wissenschaftlicher Mitarbeiter AG BioPat und Digitaliiserung, Prüflaboratorien für Getränkeschankanlagen
Please note: The current Corona regulations apply to all programs. We will continuously inform registered participants about any changes, e.g. regarding the implementation of on-campus events. If you have any questions, please contact our program managers at any time.