Brewing and Malting Science Course

​October 25 - November 5, 2015
University of Wisconsin - Madison
Madison, Wisconsin, U.S.A.

Course Overview

Learn about brewing and malting from industry experts. This two-week course will take you through the technical side of the brewing and malting process. More than 25 topics covered in-depth!

Tuition Includes Practically Everything!

  • Educational materials
  • Accommodations at the class site
  • Two meals per day during instruction times
  • Opening and closing banquets
  • Tours

Frequently Asked Questions

Preliminary Course Schedule*

*Schedule is subject to change

Sunday, October 25

6:00 – 6:45 p.m. ​Students Check In
6:00 – 6:45 p.m. ​Welcome Reception
​7:00 8:30 p.m. ​Opening Banquet/Course Introduction
​8:30 11:00 p.m. Hospitality Room Open


Monday, October 26

8:00 – 8:30 a.m. ​Team Assignments, Case Studies, and Student Introductions
8:30 – 10:00 a.m. ​Life Sciences for Brewers
10:15 a.m. – 12:00 p.m. ​Malting Barley: Origins, Production, and Quality
12:00 – 1:00 p.m. ​Lunch
1:00 – 3:00 p.m. ​Malting and Malt Plant Operations
3:15 – 5:00 p.m. ​Malt Analysis and Specifications
5:00 – 11:00 p.m. Hospitality Room Open


Tuesday, October 27

8:00 – 9:15 a.m. ​Brewing Adjuncts
9:30 – 10:45 a.m. ​Enzymes in Brewing
10:50 a.m. – 12:00 p.m. Specialty Malts—Manufacturing and Use
12:00 – 1:00 p.m. Lunch
​1:00 – 5:00 p.m. Tour
5:00 – 11:00 p.m. Hospitality Room Open


Wednesday, October 28 

8:00 a.m. – 12:00 p.m. Hop Production: Harvest, Processing, and Pelleting
12:00 – 1:00 p.m. Lunch
1:00 – 2:30 p.m. ​Modified Hop Products and Downstream Uses
2:45 – 4:15 p.m. ​Dry Hop Practices
4:15 – 5:00 p.m. Hop Discussion Panel
5:00 – 11:00 p.m. Hospitality Room Open


Thursday, October 29

8:00 – 10:30 a.m. ​Brewery Water and Adjustment
10:45 a.m. – 12:00 p.m. ​Brewery Effluent Management
12:00 – 1:00 p.m. Lunch
1:00 – 5:00 p.m. Plant Engineering, Utilities, and Process Control 
5:00 – 11:00 p.m. Hospitality Room Open


Friday, October 30

8:00 – 10:15 a.m. ​Brewing Grain: Transport, Receiving, Storage, and Pest Control
10:30 a.m. – 12:00 p.m. ​From Grain to Wort: Milling
12:00 – 1:00 p.m. Lunch
1:00 – 2:45 p.m. From Grain to Wort: Mashing 
3:00 – 5:00 p.m. From Grain to Wort: Separation 
5:00 – 11:00 p.m. Hospitality Room Open


Saturday, October 31

9:30 a.m. – 12:00 p.m. From Grain to Wort: Wort Boiling, Whirlpool, and Cooling/Aeration 
1:00 3:00 p.m. UW-Madison Brewing Laboratory Tour 
3:00 – 11:00 p.m. Hospitality Room Open


Sunday, November 1

All Day No Classes Scheduled
3:00 – 11:00 p.m. Hospitality Room Open


Monday, November 2

8:00 – 10:00 a.m. Brewing Microbiology 
10:15 a.m. – 12:00 p.m. Nature of Brewing Yeasts
12:00 – 1:00 p.m. Lunch
1:00 – 5:00 p.m. Principles of Brewery Cleaning, Sanitizing, and CIP
5:00 – 11:00 p.m. Hospitality Room Open


Tuesday, November 3

8:00 – 10:00 a.m. Wort Aeration, Yeast Pitching, and Fermentation
10:15 a.m. – 12:00 p.m. Cellar Operations and Beer Filtration
12:00 – 1:00 p.m. Lunch
1:00 – 2:30 p.m. Alternative Fermentations and Barrel Aging
2:30 – 5:30 p.m. Tour
5:30 – 8:00 p.m. Dinner
8:00 – 11:00 p.m. Hospitality Room Open


Wednesday, November 4

8:00 – 10:00 a.m. Brewery Calculations
10:15 a.m. – 12:00 p.m. Formulating Specialty Beers
12:00 – 1:00 p.m. Lunch
1:00 – 2:45 p.m. Physical and Flavor Stability of Beer
3:00 – 5:00 p.m. Beer Quality: Process Control and Quality Management
5:00 – 11:00 p.m. Hospitality Room Open


Thursday, November 5

8:00 a.m. – 12:00 p.m. Student Team Presentations/Case Study Review Panel
12:00 – 1:00 p.m. Lunch
1:00 – 2:15 p.m. Basic Sensory Evaluation
2:15 – 2:45 p.m. Break
2:45- 5:00 p.m. Beer Flavor Training
6:30 – 7:00 p.m. Hospitality Room Open
7:009:00 p.m. Closing Dinner Banquet and Awarding of Certificates
8:30 – 11:00 p.m. Hospitality Room Open

Course Tuition

MBAA Member: $4,040
Nonmember: $4,140
Course ($4,040) + Membership ($142): $4,182

Download Registration Form

Cancellation Policy

Only the first 55 applications accompanied by the tuition fee, paid in full (US funds only), will be accepted. Course tuition includes educational materials, breakfast and lunch on days of instruction, opening and closing banquets, and accommodations at the Lowell Center. Cancellations received at MBAA on or before September 25, 2015, will be issued a credit equal to the registration fee, less $100 processing fee, which will be good for two years toward any MBAA continuing education program. Notices of cancellation after September 25, 2015, will not be eligible for a refund or credit. MBAA reserves the right to cancel the course if a sufficient number of registrations are not received by September 25, 2015. If MBAA cancels this course, your registration fee will be refunded in full. In the event MBAA cancels this course, MBAA is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. You must be 21 years of age or older to attend this course.

Questions? Contact:

Master Brewers Association of the Americas
3340 Pilot Knob Road
St. Paul, MN 55121

Telephone: +1.651.454.7250
Fax: +1.651.454.0766
E-mail: mbaa@mbaa.com

HOME | CONTACT | JOIN / RENEW | ADVERTISE | STORE

© Copyright Master Brewers Association of Americas