I took the MBAA course here is a quick run down.
It is quick. If you want something in the way of schooling to put on you resume but can’t spend weeks away from the brewery.
The instructors are some of the smartest/most accomplished people in their specialty/field! Plus they go out of their way to fly in the right instructor not just use who ever might be close and willing to do it.
Your class mates are professional brewers with real industry experience. That makes for some great networking and out of class discussions.
The food is great! When I was there the culinary arts/food science department cooked for us it was gourmet!
When I went it was in Madison, WI; super fun town to be in for two weeks!
I thought a lot of it only applied to BIG breweries. When I went there were lots of guys there from AB, Miller and Coors there were a few craft brewers but even those guys were big Dog Fish Head, New Belgium. I spent a lot of time asking how things applied to a brewery my size (brewpub 1000BBL/year). There was a “craft brewers” seminar but it was kind of lame and only like an hour long basically telling the big brewers we excited in case they hadn’t heard of craft beer. But this was like 6 years ago so maybe it has changed with the times.
Overall I did learn some good things that made me a better brewer.
Jamie M. Baertsch
Wisconsin Dells Brewing Co.