WBA Concise Course in Brewing Technology - Siebel Institute of Technology

Intermediate level Certificate Studies WBA

WBA Concise Course in Brewing Technology

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World Brewing Academy Siebel Institute Doemens

The WBA Concise Course in Brewing Technology will provide students with comprehensive knowledge of the brewing process, the dynamics of brewery operations, and issues affecting the industry. Within the span of this course, students will gain a level of knowledge that will benefit them in any area of responsibility in the brewery, covering every topic critical to successful brewery operations, no matter what size.


The WBA Concise Course in Brewing Technology covers a similar range of topics as those presented in our advanced-level programs, but at a depth which allows those with only moderate understanding of brewing science and technology to participate in the course. This is an ideal course for those considering entry into the brewing industry, as well as those pursuing a wider knowledge of the business in order to improve their skills and advance in their brewing careers. The course also offers the best way to prepare for our advanced-level programs should you decide to take them at a later date.

This course is offered online and on-campus, both with distinctive advantages. The on-campus option will allow students to participate in vibrant classroom discussions and develop close networks with fellow students. The online option, on the other hand, allows students to advance through the course at their own pace, from the comfort of their office or home, without the need to travel.

If the online option is selected, students will be supervised by the instructional staff of the World Brewing Academy, and will be actively monitored throughout the course. Students can also access instructors via email and chat sessions throughout the duration of the module. The average time spent studying is normally 7-10 hours per week but depends on the individual as well.

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All students applying for a campus program, module or course must be at least twenty-one (21) years of age. If a student is applying to the online option of a course, the student must be of legal drinking age in their country of residence.

Prior knowledge of brewing process basics through either home brewing (1 year) OR having previously earned a Certificate of Attendance for the WBA Executive Overview of the Brewing Process (online) is required. Student performance for the latter is subject to review.


Troy Bedik

Troy Bedik


Brewer, New Belgium Brewing Co., Fort Collins, CO, USA

"I attended Siebel online and pursued my coursework while working full-time as a brewer at a small brewery in St. Louis. I was able to apply what I was learning into most of my day-to-day operations and got to ask deeper questions to my boss, who also had completed Siebel in person. I have since moved on to become Brewer III at New Belgium Brewing Company, where I specialize in brewhouse operations. I believe completing Siebel showed how dedicated I was to my craft and career. I love the challenges and opportunities presented by a large brewery and greatly look forward to where my career will take my next."

Keith Szilagyi

Keith Szilagyi

Brewer, Half Acre Brewing Co., Chicago, IL, USA

“The WBA Concise Course in Brewing Technology gave me the knowledge I needed to start my brewing career. I went from brewing 5-gallon batches at home to brewing 6,200 gallons (200 bbl) batches in a very short timeframe. All thanks to Siebel!

Kata Kiss

Kata Kiss


Craft Brewery Consultant, Hungary

"The excitement I felt when I was admitted to the course was like receiving my acceptance letter to Hogwarts! The course itself is an amazing blend of the magical world of many different disciplines and it provides learners with the main concepts and skills necessary in brewing technology and science."

What I'll learn

  • Brewing Process Overview
  • Basic Brewing Chemistry
  • Brewing Water
  • Introduction to Hops
  • Introduction to Sensory
  • Barley and Malting
  • Malt Analysis
  • Specialty Malts
  • Adjuncts
  • Milling
  • Mashing
  • Wort Separation
  • Wort Boiling
  • Wort Clarification/Cooling and Aeration
  • Brewing Calculations/Mixing Formula
  • Brewery Hazards and Brewery CIP
  • Nature of Yeast
  • Yeast Growth and Propagation
  • Yeast Management
  • Fermentation, Maturation, and High Gravity Brewing
  • Fermentation Flavors
  • Filtration and Centrifugation
  • Kegging and Dispense
  • Keg Cleaning and Filling
  • Brewery Hazards
  • Introduction to Beer Styles
  • Brewery Contaminants
  • Cleaning and Sanitizing, Brewery CIP
  • Beer Stability
  • Valve Applications
  • Pumps in the Brewery
  • Packaging Processes

Payment Terms

To reserve a seat in any course, module or program, the required non-refundable Application Processing Fee (APF) must be paid within 5 (five) days after a student is accepted.

ONLINE: To qualify for “Regular Tuition” pricing, full payment must be received no later than 14-days in advance of the course, module or program start date.

CAMPUS: To qualify for “Regular Tuition” pricing, full payment must be received no later than 60-days in advance of the course, module or program start date.

“Late Tuition” will apply after these dates.

This course has reached its maximum seating capacity and enrollments are no longer being accepted.
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