November 2 - 13, 2014
University of Wisconsin
Madison, Wisconsin, U.S.A.
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
Frequently Asked Questions
Karl Ockert, MBAA Technical Director
Preliminary Course Topics
- Alternative and High-Gravity Fermentations, Fruit, and Barrel Use
- Barley Varieties and Production
- Beer Flavor Training
- Brewery Case Studies
- Brewery Tour
- Brewing Adjuncts
- Brewing Calculations and Recipe Formulation
- Brewing Grain—Handling and Storage
- Brewing Water
- Cellaring Operations—Ageing, Centrifugation, Filtration, CO2 Collection
- Dry Hopping Techniques
- Effluent Management and Environmental Concerns
- Enzyme Use in Brewing
- Fermentation Practices
- Hop Extracts and Downstream Products
- Hop Production: Harvest Processing, and Pelleting Operations
- Introduction to Brewing Microbiology
- Life Sciences for Brewers
- Malthouse Tour
- Malting and Malting Operations
- Malt Milling
- Nature of Brewers’ Yeast
- Physical and Flavor Stability
- Plant Engineering, Utilities, and Process Control
- Practical Brewery Troubleshooting (Expert Panel Discussion)
- Practical Brewhouse Operations
- Principles of Brewery Cleaning and Sanitation
- Principles of Mashing
- Process Control and Quality Management
- Specialty Malts—Manufacturing and Use
- Specialty Beers and their Formulation
- Understanding the Malt Certificate of Analyses
- Wort Aeration and Cooling
- Wort Boiling
- Wort Separation—Lautering and Mash Filtration
- Yeast Handling and Pitching
MBAA Member: $3,920
Course + Membership: $4,062
SOLD OUT! Wait List Registration
Course Scholarship - Deadline August 1
Obtain Your IBD General Certificate in Brewing
Friday, November 14, 2014, 9:00 - 11:00 a.m.
Registrants are required to submit a separate application and entry fee to take the IBD Exam.
Attendees of the MBAA Brewing and Malting Science Course may apply to take the Institute of Brewing & Distilling (IBD) examination for their General Certificate in Brewing (GCB). Applicants will be provided with a syllabus and revision notes to be reviewed prior to the examination. The IBD GCB is a globally recognized, entry-level qualification that measures basic theoretical and practical knowledge underpinning brewing and associated operations. This certification can be an end in itself or the start of professional development leading to the IBD Diploma in Brewing qualification.
Apply by September 1 for the IBD GCB Exam.
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 26, 2014, 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 26, 2014, 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 26, 2014. 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.
Master Brewers Association of the Americas
3340 Pilot Knob Road
St. Paul, MN 55121