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​​​​​​​​​​Brewing and Malting Science Course​​​​​​​​​

Course Format & Dates

This is a hybrid course, consisting of six weeks of virtual instruction (mostly self-paced, but with live virtual discussion sessions each week) and a week of in-person instruction (focusing on tours, group projects, and hands-on practice).

Virtual: September 29 - November 17, 2023 (No classes Oct 2-6 & Nov 20-24)
In-Person: November 26 - December 1, 2023 (Minneapolis, MN)

*Both the virtual and in-person parts are required in order to receive the completion certificate.

Register Now for 2023

Meet the Course Director

Rob McCaig - M.Sc., Fellow of the Institute of Brewing and Distilling

Rob McCaig comes to the role of course director (CD) having retired in 2019, with over 40 years in the brewing industry. He has always had a passion for brewing education, serving as technical chairman and president of the ASBC and MBAA, as well as sitting on the board of examiners for the Institute of Brewing and Distilling for over ten years. Since 2020 he has brought incredible experience and energy to our Brewing and Malting Course community. He says he enjoys the role because it allows him to meet, interact and learn from the next generation of brewers that attend our program.

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  Some of his past roles and accomplishments include:

  • 22 years at Molson
  • R&D at Molson, Montreal where he published 25+ papers on brewing yeast
  • Corporate Pilot Brewer at the Molson pilot brewery where he developed 100+ new beer recipes and was awarded three patents for novel beers (low alcohol) and process (filtration)
  • Brewmaster working with all the international brewing partners (Miller, Coors, Bass, Lowenbrau. Kirin, Asahi, Fosters)
  • 11 years as managing director of the Canadian Malting Barley Technical Centre, an organization that technically supported the sale of Canadian malting barley
  • Directed technical support and troubleshooting in state-of-the-art pilot malting and brewing facilities with breweries all over the world
  • Interacted with the entire malting barley value chain, from farmers to suppliers, malting companies, and brewers
    
  • 7 years as Chief brewer of Europe and director of innovation for SABMiller & Asahi Europe
    
  • Relocated to Switzerland
  • Worked with iconic brands: Pilsner Urquell, Kozel, Peroni, Grolsch and Tyskie Gronie
  • Four malting facilities supplying 500,000 tonnes of malt annually

  
  

  Since retirement, he stays active in the industry doing some consulting with FirstKey and with FlavorAcTiv, as well as being chairman of the oldest brewing competition in the world, the International Brewing Awards held in the UK.

  When he has the time, he still plays hockey as a goaltender 2-3 times a week, as well as golf in the summers. He also enjoys traveling and visiting all of the places and people that he has worked with over the years.

Course Summary

In this course, students will benefit from the experience and wisdom of more than 20 subject matter experts (SMEs) in the field of brewing and malting. SMEs will focus instruction on the technical side of the brewing and malting process.

As a “hybrid" course, students will learn, discuss, and interact with instructors and classmates virtually for six weeks, and then gather in person for five days of collaborative learning, demonstrations, and tours at the University of St. Thomas in Minneapolis, MN.

Topics

• Life Sciences for Brewers: Water, brewing microbiology, yeast
  
• Malting: Malting barley, malt plant operations, malt analyses, specialty malts, flavor and aroma
  
• Hops: Hop production, pellets, extracts, dry hopping
  
• Safety: Cleaning & sanitizing, workplace health and safety, food safety
  
• Brewery: Design and operations, automation, cellar operations, filtration, effluent management
  
• Wort: Milling, mashing, lautering, boiling, aeration
  
• Sensory: Flavor stability, beer sensory
  
• Alternative Beverages: Seltzers, N.A., and cannabis in beer
  

Outcomes

• A greater understanding of the scientific principles and operational understanding and guidelines associated with the main disciplines within brewing and malting.
• Greater confidence in troubleshooting problems that arise in the brewing process.
• Build a network of support within the brewing industry.

Real-Life Scenarios & Networking

• By focusing instruction on real-life examples and scenarios, students will conduct guided discussions and solve common problems that arise related to brewery maintenance.
• Students will learn best practices, as defined by brewery experts, that can be applied directly and immediately to their own breweries.
• Students will return home with a better perspective on the industry, including a clearer understanding of the why’s and how’s of brewing, utility, packaging systems, engineering, maintenance, technology, and greater confidence when tackling on-the-job issues.
• One of the most important takeaways is the expanded network of peers and subject matter experts you will be able to continue to reach out to for assistance after the course.

Course Requirements

• By registering for this course you agree to abide by the Health and Behavior Policy.
• Both the virtual and in-person components of the course are required.

Note: The time commitments indicated below are estimates. The actual time required for this course will vary somewhat from week to week and person to person.

Course Schedule

For a full list of topics, dates, and subject matter experts participating in this year's course view the course schedule.

2023 Schedule - Coming Soon!

In the meantime, view the 2022 course schedule for more details on the course. The topics will mainly remain the same, but some of the experts and the order of topics are subject to change.

Tuition

Register by December 31 to get 2022 pricing, a $100 savings

Included in tuition

• Printable educational materials and job aids
  
• On-site tours
• Networking & relationship-building opportunities
• Accommodations at the class site (in Minneapolis)
• Two meals per day during in-person class times
• Opening and closing banquets for the in-person week.

Is this course right for me?

The virtual portion of the course requires a significant time commitment:

• It is highly recommended that students participating in this course set aside 10-12 hours per week for virtual coursework.
  
• All students must attend and participate in the live (virtual) discussion sessions from 1:00 - 4:00 central time on Fridays during the six weeks of virtual learning. These sessions are interactive so it will not be possible to work while attending virtual discussions.
  

The course design assumes students have some experience working in or supporting the brewing industry as well as a high school-level understanding of mathematics and science, and a basic understanding of engineering and operational technologies. However, if this doesn't describe you – no worries. You can still benefit from the course based on your willingness to engage with the material, put in the extra time that may be required, and ask for support from your instructors and peers when needed.

Most important is that prospective students have the willingness to invest time and effort to deepen their understanding of brewery processes and equipment, share their own experiences, expand their professional network, and learn in a virtual as well as a classroom environment.

Registration

Registration for the 2023 class is now open. Register soon to reserve your spot!

Register by December 31, 2022 to save $100

Click here to download a pdf of the registration form.

Scholarships

Master Brewers members in good standing are eligible to apply for the Master Brewers Scholarship. The scholarship covers the cost of tuition for the following courses: Brewing and Malting Science, Brewery Maintenance Systems, and Brewery Packaging Technology.

Find out more about scholarship offerings and requirements.

Click the button below to apply online. Due date: August 1

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. Cancellations received by Master Brewers Headquarters on or before September 15, 2023, will be issued a credit equal to the registration fee, less $100 processing fee, which will be good for two years toward any Master Brewers continuing education program. Notices of cancellation after September 15, 2023, will not be eligible for a refund or credit. Master Brewers reserves the right to cancel the course if a sufficient number of registrations are not received by September 15, 2023. If Master Brewers cancels this course, your registration fee will be refunded in full. In the event Master Brewers cancels this course, Master Brewers 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.

Questions? Contact:

Master Brewers Association of the Americas
3285 Northwood Circle, Suite 100
St. Paul, MN 55121
Telephone: +1.651.454.7250
Fax: +1.651.454.0766
E-mail: mbaa@mbaa.com

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