Certified Brewmaster Course
Certified Brewmaster Course 2021

Hybrid training course (online & on-site) for prospective brewers
11 January – 25 July 2021
Course language: English

VLB’s flagship training course for prospective brewers is a 6-month full-time programme providing in-depth understanding of brewing technology with its related major fields of engineering, filling/packaging and quality control. The course conveys all the knowledge necessary for the technical management of a brewery.

Course outline     
Due to the global COVID-19 pandemic, the Certified Brewmaster Course 2021 exceptionally starts with a “hybrid concept”, divided into two blocks: The first part takes place as a hybrid event, i.e. all theory lectures from January 11 to approximately mid-May will be held via video conference (“VLB Virtual Campus”). But students, who want to attend lectures personally at VLB Berlin, are welcome to do so (“VLB Berlin Campus”). The three lecture sessions per day incl. Q&A (question & answers) sessions will approach a broad range of relevant brewing and malting topics. In order to provide an interactive learning experience, all lessons will be presented live by senior brewing professionals from VLB Berlin and partners. Regardless of whether you choose the Virtual Campus or the Berlin Campus option, both groups listen to the same lectures at the same time.

With lectures and desktop studies in the theory block and examinations, the participants will prepare themselves for the practical work in part two. The extensive practical work in our laboratories and brewery starts mid-May on-site – for this block the students have to come to Berlin.

Despite the modified concept in 2021, the Berlin brewmaster education is still focused on a comprehensive, practice-oriented knowledge transfer and on an open dialog with the lecturers. To receive the VLB Brewmaster Certificate, the graduates have to finish the course and the exams in both blocks successfully. In addition, they have to prove a minimum of 3 months practical work in a brewery before coming to VLB. A reasonable group size for practical work guarantees an intensive and individual teaching.

Who should attend?
The course addresses to persons who desire professional qualification in brewing technology, either to enter the brewing industry or to advance within it. Therefore, practical brewing experience of at least three months is obligatory.

Because of its international reputation, many participants from overseas attend the course, so that many business and private contacts can be established. The opportunities of VLB Brewmaster courses are frequently considered as a technical supplementary study for brewery employees and regarded a stepping stone towards a promising career.The course language is English. You can expect an intensive training with maximum benefit.

Location / Timeline
Date: 11 January – 25 July 2021
Part one (theory): Online at home or on-site at VLB Berlin (Jan-May)

Part two (practical work): On-site at VLB Berlin, Germany (May-July)

Course fee
The fee for this 6-month course is € 17,500. In the course fee all course materials are included. Your accommodation in Berlin has to be booked separately. Depending on your requirements we can assist you in this matter. A non-refundable deposit of € 2,500 is due at the time of acceptance to the programme. The total balance is due by 8 November 2020 at the latest. The fee may be paid by bank transfer or credit card.

Major topics to be covered in part 1 (online or on-site):

  • Biochemistry
  • Brewery arithmetics & statistics
  • Brewery operations & resource management
  • Brewing technology (wort production / cooling & pitching / fermentation / maturation / filtration & stabilization)
  • Chemistry & chemical-technical analyses
  • Economics: Accounting, financing, business planning, cost calculations
  • Energy and utilities
  • Hop brewing seminar
  • Logistics: Warehouse systems, technical equipment, load safety, returnable systems
  • Malting technology  & malting equipment
  • Microbiology: Microscopy, microorganisms (yeast, bacteria, molds), microbiological techniques, analyses
  • Plant Equipment - CIP, auxiliary systems and fermenters
  • Plant Equipment - Brewhouse
  • Plant Equipment - Filtration
  • Plant Equipment - Packaging and filling
  • Raw materials: Barley
  • Raw materials: Hops
  • Raw materials: Brewing water
  • Recipe development
  • Sensory analysis
  • Special beers, e.g. Berliner Weisse, alcohol-free beer
  • Technology of soft drinks
  • Tutorials & desktop studies
  • Waste water treatment


Part 2: Practical work in our training labs & pilot brewing & malting plants (on-site)

  • Brewing trails (in our 5 hl and 2 hl pilot plants)
  • Filtration
  • Hop brewing contest
  • Filling & packaging: Bottle cleaning & inspection / filling / packaging
  • Chemical-technical analyses (Anton Paar Lab)
  • Dispensing (Micro Matic Tap Room)
  • Logistics
  • Malting technology (pilot malting)
  • Microbiology & sampling
  • Process automation (Braumat Lab)
  • Plant equipment
  • Sensory analysis

Schedule subject to minor changes

Examinations
All lectures take place at Berlin local time. Each thematic block ends with written and practical examinations. The applicant has to regularly attend the lectures and practical work to get the admission for the exams. A certificate will be issued, when all mandatory exams have been taken successfully. If the exam in brewing technology is failed or if more than two exams are failed, the overall course is rated as “not passed” and the participant will merely receive a confirmation of attendance.

Regulations for VLB webinars
Each participant undertakes not to pass on our provided teaching materials to third parties and not to copy or record lecture content.

 

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