BREW

Courses offered :
Learned Brewer and Beverage Technician (pre-Master Brewer); Distiller. Vocational training / some industry courses.

Number of students :
10-20 per course

Origin of students :
Austria, Italy (South Tyrol)

Language of instruction :
German

Facilities :
1hl pilot brewery

Courses offered :
Postgraduate Programme in Malting and Brewing Sciences (certificate course, for students with science background or industry experience) Malting-Brewing Science (two weeks). Academic qualifications / some industry courses.

Number of students :
Max. 15-20 per course

Origin of students :
Eastern & Western Europe; Africa, Asia

Language of instruction :
English

Facilities :
Pilot scale brewery; lab facilities; research on brewing yeast, malt, bioflavouring by wild yeasts

Courses offered :
Engineering Technology – Biochemistry

Number of students :
Around 30 students for Engineering Technology – Biochemistry. Around 5 of them follows a specialized course on malting and brewing and perform a master thesis in this field.

Origin of students :
European (all countries)

Language of instruction :
Dutch

Facilities :
Pilot scale brewery (0,5 hl, 2 hl and 5 hl); lab facilities (standard beer analyses and advanced HPLC-UPLC-GC-MS analyses; research on innovative wort production, malt, bioflavouring by wild yeasts, flavour stability

Courses offered :
Erasmus Mundus Course - Module Malting and Brewing

Number of students :
Around 30 International students follows the module Malting and Brewing Science and Technology in the Erasmus Mundus Course. Around 4 of them perform a master thesis in this field.

Origin of students :
India, China, US, Nepal, Mexico, Canada, Venezuela, Malesia, Brazil, Ecuador, …

Language of instruction :
English

Facilities :
Pilot scale brewery (0,5 hl, 2 hl and 5 hl); lab facilities (standard beer analyses and advanced HPLC-UPLC-GC-MS analyses; research on innovative wort production, malt, bioflavouring by wild yeasts, flavour stability

Courses offered :
Master in Chemistry and Biochemistry

Number of students :
21 students

Origin of students :
Mostly Belgian or French students

Language of instruction :
French

Facilities :
Pilot scale brewery; lab facilities for raw materials and beer analysis; sensory analysis, research on brewing yeast, bioethanol, ”functional” beers, yeast as eukaryotic model for cosmetic or pharmaceutical studies, natural antioxidants and activators extracted from yeast.

Courses offered :
Specialised Master in Brewing Science (1 year) BRAS2MC – International Master in Brewing sciences with Université de Lorraine (2 years)

Number of students :
10-15 per course

Origin of students :
Europe, South America and Africa

Language of instruction :
French

Courses offered :
Formation de base en microbrasserie - soir et weekend

Courses offered :
Formation de base en microbrasserie - soir et weekend

Courses offered :
Formation de base en microbrasserie - soir et weekend

Courses offered :
Brewing Technology

Number of students :
80 master students from Ghent University follow the specialized course “Brewing Technology” each year

Origin of students :
Belgium

Language of instruction :
Dutch

Facilities :
Pilot scale brewery 60 L, Standard beer analyses (EBC methods), Chromatography methods

Courses offered :
Brewing Technology

Number of students :
6 bachelor of chemistry students option biochemistry from University College Ghent choose to specialize in brewing technology

Origin of students :
Belgium

Language of instruction :
Dutch

Facilities :
Pilot scale brewery 60 L, Standard beer analyses (EBC methods), Chromatography methods

Courses offered :
Brewing Technology Diploma Engineer in Brewing Science, bachelor 4 years • Diploma Master 2 years • PhD Graduation (Doctor of Engineering Services) 3 years

Number of students :
About 25

Origin of students :
Bulgarian

Language of instruction :
Bulgarian

Facilities :
20l pilot brewery, laboratory for process control, analytical laboratories

Courses offered :
1. Brewing technology 1 / 2. Brewing technology 2 / 3. Malt production / 4. Brewing microbiology / 5. Raw materials and by-products in brewing industry / 6. Production of atypical beer styles

Number of students :
20

Origin of students :
Croatian and International

Language of instruction :
Croatian and English

Facilities :
1. Micro brewery (batch size 1,25 hL) including brewhouse, fermentation cellar, beer filtration system, glass bottle filler, yeast propagation / 2. Physico-chemical and microbiological laboratories equipped with instruments for basic and advanced beer/raw material/by-product analysis / 3. Laboratory for sensory analysis

Courses offered :
• BSc (three years) • MSc (two years) • PhD (three years) • “Third age” programme for senior students • Various short-term courses; tailored courses for individual institutions. Academic / some vocational training / some industry courses

Number of students :
BSc course: 80; MSc course: 50; PhD course:20

Origin of students :
Worldwide (mostly from Czech Republic and Slovakia)

Language of instruction :
Worldwide (mostly from Czech Republic and Slovakia)

Facilities :
Two pilot breweries; micro malting plant.

Courses offered :
• Brewing and Malting technology • Practical brewing • Microbiology • Certified Brewmaster Course, six month course for prospective brewing professionals • Sensory Analysis of Beer (certified) • Brewing Academy I. and II. (industry courses)

Number of students :
10-20 per course

Origin of students :
Worldwide (mostly from Czech Republic and Slovakia)

Language of instruction :
Czech / English

Facilities :
Three pilot breweries (30l, 40l, 200l) equipped with modern facilities including lager and cylindro-conical tanks, filtration and filling lines; two micro malting plants; laboratories equipped with modern instruments for basic and special analysis of cereal, malt, hops, beer and other beverages; Collection of Microorganisms (RIBM 655, yeast, bacteria); Sensory Research Centre in Prague

Courses offered :
• Diploma Master Brewer: part of a master education at University of Copenhagen starting February – ending June. Divided into 6 modules. • Certified Brewer: education taught as part of the master brewer at University of Copenhagen. Divided into 6 modules. • Diploma Craft Brewer: two weeks education for micro brewers • Executive Course: two weeks course for people in executive positions • Beer Brewing Basics: introduction for new people in the brewing industry • Shorter courses in soft drinks, cider, beer flavour • Customised courses

Number of students :
10-30 per course

Origin of students :
Nordic and international

Language of instruction :
English

Facilities :
A one hl pilot brewery planned installed during 2018 at University of Copenhagen, laboratories at University of Copenhagen

Courses offered :
• From Barley to product (Part of the Bachelor’s Degree) • Brewing technology

Number of students :
5-15

Language of instruction :
Finnish

Facilities :
50l

Courses offered :
Process Industry (Secondary vocational education)

Facilities :
PICO 50

Courses offered :
• Pro Beer Level 1 • Pro Beer Level 2 • Pro Beer & Food

Language of instruction :
Finnish

Courses offered :
• From Barley to Beer • Advanced course in Brewing Technology • Advanced course in Malting Technology • Practical course for brewers (on the 20hl, 1hl or 30l pilot plant) • Malt and Beer Analyses • Seminars for engineers with brewing or malting experience • Hygiene, HACCP, Microbiology • Bottling Technology • Custom made training according to company’s specific requirements • Off-site training in France and abroad • Audit and consulting in France and abroad Some academic training, some vocational training, lots of industry courses. For more information: www.ifbm.fr .

Number of students :
Approx. 10 to 12 per course

Origin of students :
International

Language of instruction :
French and English

Facilities :
20hl brewing pilot plant, 1hl brewery, 30l brewery; micro and pilot malting plant (from 0.5kg to 1 ton Saladin); bottling lines fully automatised, analytical labs (physico chemical; food safety; molecular biology) and sensory booth lab

Courses offered :
•Biotechnology •Biology •Microbiology •Brewing techniques and technology •Practical brewing

Language of instruction :
French

Courses offered :
•Basics of Beer Brewing •Advanced beer brewing technology •Setting up a brewery - Offering: •Bac STAV •Bac STL •BTS Anabiotec

Language of instruction :
French and English

Facilities :
Pilot plant

Courses offered :
•MSc Brewing •MSc Production (beer & soft drinks) •Concise Course in Brewing Technology (distance learning) •Other courses via the affiliated World Brewing Academy, based in Chicago - Mainly vocational training and industry courses

Origin of students :
International

Language of instruction :
German (Masters), English (Concise Course & Diploma Course)

Facilities :
5hl pilot plant; 200kg pilot malting; bottling plant; analytical laboratories

Courses offered :
• Brewing Technology Diploma Engineer in Brewing Science, bachelor/master 3/5 years •Diploma Brewmaster (equivalent to BSc, two years) •Doctorate (Doctor of Engineering Services) - Mainly academic training

Number of students :
about 25-30

Origin of students :
Germany and international

Language of instruction :
Basic studies in German; English for postgraduate studies

Facilities :
2hl pilot brewery, 50l pilot plant, pilot malting, laboratory for process control systems, analytical

Courses offered :
•Certified Brewmaster Course, five month course for prospective brewing professionals, in English •Excellence in Brewing Technology, advanced two-week course for senior managers from the brewing industry, in English •Russian Brewers Course, eight week training course for brewing professionals,in Russian - Mainly academic, some vocational training and industry courses.

Number of students :
Maximum 30 on Brewmaster course

Origin of students :
Germany & International

Language of instruction :
English, German, Russian

Facilities :
1.5hl pilot brewery (Steinecker), pilot malting plant, process control training facilities (Siemens), analytical labs (chemical-technical analyses, microbiology)

Courses offered :
B. Eng.

Language of instruction :
German

Facilities :
Pilot plants in brewing, food processing, bioprocess engineering, beverages in general

Courses offered :
•BSc degree in Food Engineering, specialisation in brewing and distilling, technologies •MSc degree in Food Engineering, specialisation in Biotechnology Mainly academic.

Number of students :
20-25 per course

Origin of students :
Hungary

Language of instruction :
Hungarian

Courses offered :
•BSc (Food Science) •BSc (Nutritional Sciences) •MSc and PhD (with emphasis in various aspects of brewing, malting, beverage and cereal science) •Brewing workshops offered occasionally - Mainly academic courses / some industry courses.

Origin of students :
Ireland and international

Language of instruction :
English

Facilities :
Pilot brewery, malting, beverage and cereal processing facilities, sensory evaluation units, analytical facilities for beverages and cereals

Courses offered :
BSc Food Innovation - Brewing & Distilling Level 8

Number of students :
32 approx

Courses offered :
•BSc (Hons.) in Brewing & Distilling – CW108 •MSc in planning - Academic links to the ICBD (Heriot-Watt University) in Edinburgh.

Courses offered :
•University Master (Level 1) in Brewing Technologies (6 months for teaching activities and stages) • How to Become a Brewer (2 weeks for teaching and practical) •Expert in Beer Tasting (3 days) •Specific training courses on-demand - Mix of academic / vocational and industry courses.

Number of students :
Ranges between 8-25

Origin of students :
Europe (mainly Italy)

Language of instruction :
Italian (some topics are presented in English by international experts)

Courses offered :
•Brewing Science and Technology (10weeks) •A short practical and theoretical course on Brewing Technology (one week) - Practical courses : vocational and industry.

Number of students :
Between 15-20

Origin of students :
Europe (mainly Italy)

Language of instruction :
Italian

Facilities :
2hl pilot brew plant, chemical labs for analyses (gas chromatograph, gas chromatograph mass spectrometry, solid phase microextraction technique)

Courses offered :
BSc in brewing and malting, 7 semesters post-diploma course in brewing and malting, 2 semester short intensive courses 3 days

Number of students :
15-30

Language of instruction :
Englis/Polish

Facilities :
fully equipped laboratory, university microbrewery, cooperation and internships with polish hop growers, malt houses, craft breweries and industrial breweries

Courses offered :
PhD course, 6 semesters

Number of students :
8

Language of instruction :
English

Facilities :
Consortium of 6 european universities from UK, Belgium, Denmark, Germany and Poland and their fully equipped laboratories and breweries

Courses offered :
MSc/Diploma in Biotechnology (in the last year of study students can choose Fermentation Technology specialization (Fermentation Technology and Technical Microbiology specialization in English)) Since 2018/2019 postgraduate course in Fermentation Technology is planned

Number of students :
9 (Diploma in Biotechnology; Fermentation Technology specialization; in Polish) 9 (MSc in Biotechnology; Fermentation Technology specialization; in Polish) 10 (Diploma in Biotechnology; Fermentation Technology and Technical Microbiology Specialization in English) 10 (MSc in Biotechnology; Fermentation Technology and Technical Microbiology Specialization in English)

Origin of students :
mainly Poland; EU countries (ERASMUS+ students), Ukraine, Tunisia, India

Language of instruction :
Polish and English

Facilities :
Equipment to perform brewing and fermentation in laboratory-scale; devices for quality control of raw materials and beverages, including analytical instrumentation such as HPLC, GC etc.

Courses offered :
BSc in Food Technology and Biotechnology, 7 semesters (courses involving brewing technology are included in study plans for both fields of studies) MSc in Food Technology with specialization in Fermentation Industries Technology, 3 semesters (courses involving brewing and malting technology are included among other fermentation industry topics: distilling and winemaking) Postgraduate studies in Brewing Technology, 2 semester

Number of students :
15-40

Language of instruction :
Polish

Facilities :
Fully equipped laboratory, lecturers are academics and industry specialists from breweries/malthouses, cooperation and internships with polish hop growers, malt houses, craft breweries and industrial breweries

Courses offered :
Curso de formação especializada – “Ciência e Tecnologia Cervejeira

Number of students :
Min 12

Language of instruction :
English and portuguese

Facilities :
University – Braga Suppliers and Pilot Plant facilities (some topics)

Courses offered :
General Technologies - Technology and Control in the Fermentation Industry

Number of students :
44

Origin of students :
Romania, Republic of Moldova, scholarship for foreign students available

Language of instruction :
Romanian

Facilities :
200 liters brewing pilot station

Courses offered :
Fermentative Biotechnologies

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Courses offered :
Technology and Control in the Wine Industry and Alcoholic Beverages

Number of students :
30

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Facilities :
No production facility available.

Courses offered :
Technology of Malt and Beer

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Courses offered :
General Technologies – Technology of Malt and Beer

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Courses offered :
Technology of processing agricultural products – Fermentative Technologies

Number of students :
25

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Courses offered :
Technology and Control in the Beer and Distilled Beverages Industries

Number of students :
60

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Facilities :
Laboratory (25 – 30 litres)

Courses offered :
General Technologies – Fermentative Technologies

Number of students :
50

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Facilities :
Laboratory, low capacity

Courses offered :
Technology and Quality Control in the Beer and Wine Industries

Number of students :
30

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Courses offered :
Extractive and fermentative technologies

Number of students :
70

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Courses offered :
Beer technology

Number of students :
30

Origin of students :
Romania, scholarship for foreign students available

Language of instruction :
Romanian

Courses offered :
A practical and theoretical course on Brewing Technology (10 days), national vocation qualification brewer

Number of students :
10-20 per course

Origin of students :
Slovenia and Serbia

Language of instruction :
Slovenian

Facilities :
Pilot brewery, sensory evaluation units, analytical facilities for raw materials, brewing technological intermediates and beer

Courses offered :
- Master in Brewing Science and Technology (University of Alcalá) - Diploma of Expert in Brewing Science (University of Alcalá) - Diploma of Specialization in Brewing Technology (University of Alcalá) - Seminar on 'Craft Movement, Historical Styles and Trends. Tasting and pairing' - Lecture on ‘Brewing Hops’ - Course on ‘Sensory Management and Introduction to Beer Culture’ - Lecture on ‘Innovation in Brewing & Show Brewing’ - CIP Seminar and Detergencies in Brewery

Number of students :
15-20 per course

Origin of students :
Spain, Latin America and International

Language of instruction :
Spanish

Courses offered :
Brewing Technician

Number of students :
25

Origin of students :
Sweden (Scandinavia)

Language of instruction :
Swedish

Facilities :
Pilot brewery

Courses offered :
•Food Production Assistant Federal Certificate of Vocational Education and Training •Food Technologist Federal Diploma of Vocational Education and Training

Language of instruction :
German

Facilities :
Brewery, laboratories and tasting suite.

Courses offered :
•Food Production Assistant Federal Certificate of Vocational Education and Training •Food Technologist Federal Diploma of Vocational Education and Training

Language of instruction :
French

Facilities :
Brewery, laboratories and tasting suite.

Courses offered :
• Beer & Food Matching • Recognising Beer Faults • Beer Taint Workshop • Introduction to Brewing • Malting • Introduction to Speciality Malts • BRC Technical Standard Awareness • Foundation course in HACCP • Microbiology workshop • Brewery Cleaning & Disinfection • Introduction to Yeast & Fermentation • and more … Industry courses only.

Number of students :
6 to 50

Origin of students :
International brewing, malting, wine and related industries

Language of instruction :
English

Facilities :
Pilot maltings, roaster and brewery. Laboratories and tasting suite. 70 seat lecture theatre

Number of students :
15

Origin of students :
United Kingdom

Language of instruction :
English

Facilities :
Analytical and micro lab.+ Technical support from qualified brewers

Courses offered :
Start Up Brewing, Intensive Practical Brewing Skills, Certificate in Practical Brewing, Diploma in British Brewing Technology, Brewing Skills Development

Number of students :
Up to 12 per course

Origin of students :
International

Language of instruction :
English

Facilities :
State-of-the-art facilities with a modern 3.5 barrel brewery, a 100-litre trial kit as well as kegging and bottling facilities.

Courses offered :
• BSc in Brewing and Distilling (on campus) • MSc/PG Diploma in Brewing and Distilling (on campus & distance learning) • Bespoke short courses and contract research opportunities •Research degree programmes - Mainly academic / some industry courses.

Number of students :
15 undergrads per annum; 20-25 MSc on campus; 140 distance learning students

Origin of students :
Uk & Worldwide

Language of instruction :
English

Facilities :
2 hl pilot brewery, distillery and malting, full lab facilities with specialised analytical equipment such as confocal microscope, flow cytometer, genomics and proteomics facilities. Specialist sensory suite

Courses offered :
The IBD offers globally recognised qualifications in Brewing and Distilling. The entry point qualifications are the General Certificate in Brewing, The General Certificate in Packaging and the General Certificate in Distilling. Three diplomas are offered in Brewing, in Distilling and in Beverage Packaging. The highest qualification is that of Master Brewer • Diploma/Master Brewer exam preparation courses • Fundamentals of Brewing and Packaging Course • Study Tours • Regional events/seminars • International Conferences in UK, Asia Pacific and Africa • Beer Academy Foundation Course • Distance Learning via the IBD Distance Learning Web facility for the Diploma in Brewing and the Diploma in Beverage. • Learning zone on IBD website  Packaging examinations.  Global network of accredited trainers who can deliver syllabus specific training. Spanning from vocational to industry to full academic.

Number of students :
5 up to a maximum of 25

Origin of students :
Worldwide

Language of instruction :
English

Courses offered :
Post-graduate qualifications have been designed for professionals working in the Brewing and allied industries and are studied part-time to fit around employment. They are delivered through e-learning, coupled with an intensive residential course for each module: • MSc in Brewing Science • PGCert in Brewing: Principles and Practice • PGCert in Brewing: Optimisation Using Technical Approaches • Individual Modules may be studied on a stand alone basis as a part of continuing professional development, e.g. - Raw Materials for Brewing, Brewhouse, Processes, Brewery Yeast Management, Fermentation & Yeast Handling, Brewing Microbiology, Beer Maturation and Filtration, Sensory and Instrumental Analysis of Beer, Brewery Waste Management & Environmental Issues, Beer Flavour Development, Beer Quality Development Academic / some industry courses.

Number of students :
40

Origin of students :
United Kingdom & international

Language of instruction :
English

Facilities :
Micro-malting equipment & fermentation suite. Teaching & laboratory facilities specialised in flavour technology, crop science, microbiology, rheology and structure of beverages/macromolecules in solution. Extensive genomic, proteomic & metabolomic facilities