2024 Course Dates & Format
This hybrid Brewing and Malting Science Course consists of six weeks of virtual instruction (self-paced with weekly live discussion sessions on Fridays) and a week of in-person instruction with tours, group projects, and hands-on practice.
Virtual Learning: September 5 - October 24, 2024
In-Person Learning: November 3 - 8, 2024 in Minneapolis, Minnesota
Register before December 31 to save with 2023 tuition rates!
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.
As a student in the Brewing and Malting Science Course, you will benefit from the experience and wisdom of more than 20 subject matter experts (SMEs) in the field. SMEs leverage their training and professional expertise to teach the technical side of the brewing and malting process.
In this hybrid course, you'll learn, discuss, and interact with instructors and classmates for six weeks online, and then gather in person for five days of collaborative learning, demonstrations, and tours at the University of St. Thomas in Minneapolis, MN.
*The 2024 schedule will be posted when it is finalized. Use the 2023 schedule to get a feel for the topics and scope of this course.
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
- Greater understanding of the scientific principles and operational guidelines associated with the main brewing and malting disciplines.
- Increased ability to troubleshoot problems that arise in the brewing process.
- A broader network of support within the brewing industry.
Skill Building through Real-Life Scenarios & Expert Collaboration
- Learn to conduct guided discussions and solve common brewing and malting problems through real-life examples and scenarios led by SMEs.
best practices from brewery experts that you can immediately apply within your own brewery.
- Takeaway a
more complete perspective on your industry with greater confidence to tackle on-the-job issues by developing a clearer understanding of brewing, utility, packaging systems, engineering, maintenance, and technology.
Expand your peer network and foster relationships with Subject Matter Experts that can assist and support you long after the course ends.
Both the virtual and in-person components of the course are required to receive a certificate of completion.
The virtual portion of the course requires a significant time commitment. Students must be able to:
- Dedicate 10-12 hours per week for virtual coursework.
Set aside time from work to participate in the live, online discussion sessions taking place 1:00 - 4:00 pm Central Time on Fridays during the six weeks of virtual learning (it is not possible to work while attending these interactive virtual sessions).
By registering for this course you agree to abide by the Health and Behavior Policy.
- Independent learning: virtual lesson videos and assignments (8-10 hours per week*)
- Participation in the Brewing and Malting Course Community: interact with classmates and subject matter experts (1-2 hours per week*)
- Live virtual discussion/ Q&A sessions
- 1:00-4:00 pm Central Time on Fridays
- Students are expected to take time off from their job to participate in the live discussion sessions
- Travel to Minneapolis, MN
- Travel costs are covered by the student
- A hotel room and two meals per day are included in the tuition
- Participate in collaborative learning, demonstrations, networking, and facility tours
- Summative small group project: synthesize and apply learning
* Time commitments are estimates. The actual time may vary from week to week and person to person.
2023 Course Cost
Tuition (Room & Board inclusive)
Master Brewers Members|
Course + New Membership
Included with Tuition
Lodging accommodations at the in-person class site in Minneapolis
Two meals per day during in-person class times
Opening and closing banquets for the in-person week
- Educational materials and job aids
- Networking and relationship-building activities
Is This Course Right for Me?
Students that are the most successful in learning from and completing this course are:
- willing to invest time and effort to deepen their understanding of brewery processes and equipment
- open to sharing their own experiences
- interested in expanding their professional network
- dedicated learning in a virtual and in-person classroom environment.
Our course curriculum assumes that you have at least 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. If this doesn't describe you – no worries! You can still benefit from the course if you are willing to engage with new material, ask for support from your instructors or peers, and dedicate extra time to the educational materials (as needed).
Cancellations & Refunds
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 August 24, 2024, 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 August 24, 2024, will not be eligible for a refund. Master Brewers reserves the right to cancel the course if a sufficient number of registrations are not received by August 24, 2024. 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? Email firstname.lastname@example.org or call +1 (651) 454-7250.