Next course: 26 October to 6 November 2026

Course Outline

“Beverage Technology for Brewers” is a ten-day full-time course that provides up-to-date knowledge of soft drink, alcohol-free beverage and other mixed beverage production (soft drinks, alcopops, flavoured beer, hard seltzer, non-alcohol fermented beverages as kombucha and water kefir, shandies…. )
It covers the fundamentals of beverage production in theory and practice. Lectures by experienced experts cover topics such as raw materials (water, sugar, aromas, and different microorganisms), the production process (special fermentations, dosing, mixing, filtration and filling), microbiological management, hygiene management, sensory evaluation of soft drinks and the basics and challenges of quality control.

The course is taught in English. You can expect an intensive and individual training with maximum benefit. It includes theoretical lectures as well as practical work in dosing, mixing, filling and microbiological sampling on modern production plants in the pilot brewery.
Due to the high proportion of practical training in our brewery and laboratories, the number of participants is limited.

Who should attend? 
This course is designed for experienced brewers and especially brewmasters who want to deepen their knowledge in alternative beverage production in the brewery under professional guidance. We assume a high experience in beer brewing, because the brewing process of beer will not be covered. For absolute beginners we recommend our course “Brewing in a Nutshell –  Online” as preparation.

Course fee:
2400 € plus VAT. A non-refundable deposit of 500 € is due at the time of acceptance to the programme.

Our Brewing Plant

Microbiological training lab

Foyer / Entry hall