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Siebel Institute & World Brewing Academy
Learn The World Of Beer & Brewing This Fall
Along with our flagship WBA Diploma & Associate courses (start Sep. 11, 2006), the Siebel Institute of Technology and World Brewing Academy offer a full range of specialized short courses that allow you to improve your technical & practical knowledge in beer & brewing. Our upcoming Fall 2006 program features courses that cover practically every area of beer & brewing, offering courses for practically everyone:
Professional Beer Tasting & Styles Course Sep. 7 – Sep. 8, 2006 in Chicago
Get a complete understanding of the world of beer styles with author and beer style master Randy Mosher in this fast-paced & informative workshop. In only two days, students learn the characteristics of a huge range of "Old World" and "New World" beer styles through in-depth lectures and extensive tastings of some of the best examples of ales, lagers & specialty beers. A perfect course for beer enthusiasts, beverage distributors, and those involved in beer sales & service.
Web-Based Executive Overview of the Brewing Process Sep. 17 - Oct. 7, 2006, Oct. 15 - Nov. 4, 2006, Nov. 19 - Dec. 9, 2006
If you need a program that effectively explains the fundamentals of the commercial brewing process, the Executive Overview course is the right choice. Delivered via the internet, this course provides easy-to-understand content using streaming video presentations designed & presented by former Molson brewmaster Ian Stanners. The Executive Overview is a great course for those considering a career in brewing, for people in non-brewing roles such as executives, brewery suppliers & service providers, and those without brewing experience who are thinking of establishing a microbrewery or brewpub.
Raw Materials & Wort Production Course Sep. 11 – Sep. 22, 2006 in Chicago
Beer quality is dependent on great ingredients & brewing techniques, and this advanced-level course teaches students all about raw material evaluation, selection and use, and how sound brewhouse knowledge turns raw materials into the perfect brewer’s wort. Contents of this course deal with barley & hops, malting, brewing water, adjuncts, milling, enzymes, mashing & lautering, and a host of other brewing-related topics.
Beer Production & Quality Control Course Sep. 25 – Oct. 6, 2006 in Chicago
The complex world of fermentation, maturation and quality evaluation is explored in this in-depth course. Content addresses all aspects of yeast & fermentation on an advanced level with instruction by some of the industry’s most acclaimed professionals, providing students with extensive knowledge in this critical area of brewing technology. This course also covers subjects like stability, foam & haze, and control of flavor, aroma & color.
Packaging & Process Technology Course Oct. 9 – Oct. 20, 2006 in Chicago
Packaging is one of the most challenging areas of brewing, and this module provides students with knowledge critical to the successful operation of commercial packaging systems. This course covers both conventional packaging (bottles, cans, kegs) and emerging technologies like PET plastic bottles. The program also covers important areas like steam technologies, gasses, pumps, and process-related issues like automation & PID principles.
Applied Brewing Techniques Course Oct. 30 – Nov. 17, 2006 in Munich
For those who need to get hands-on experience in brewing, the Applied Brewing Techniques Course gives you practical experience in brew system operations in the commercial-level brewing environment of Doemens Academy in Munich. Over three weeks students experience the entire brewing process from brewhouse to quality testing through packaging, giving them valuable exposure to real-world brewing techniques.
European Brewing Study Tour Nov. 20 – Dec. 1, 2006 through Central Europe
One of our most popular courses, the European Brewing Study Tour takes students on a journey through breweries & brewing industry suppliers in central Europe, taking specialized tours designed to show the variety of techniques & technologies employed by some of the most experienced companies in brewing. Along with the educational experience, students also take in the beauty & excitement of Europe, making for a unique and memorable time for all involved.
Concise Course In Brewing Technology Oct. 30 - Nov. 10, 2006 in Chicago
The WBA Concise Course sets the standard for brewing industry short courses, giving students an amazing depth of technical knowledge is a surprisingly short time period. This two-week program provides an essential level of knowledge for anyone involved in the brewing industry, bringing students up to a commercial level of understanding in professional brewing. Fast-paced and demanding, the Concise Course will expand your basic level skills to allow you to effectively work in a brewery or brewing-related business. This is an excellent choice for those considering a career in brewing as well as for those in brewing-related companies (suppliers, service providers) who need a better understanding of the techniques & technologies used in commercial brewing.
Master of Beer Styles & Evaluation Program Nov. 13 – Nov. 16, 2006 in Chicago
This course is a must for every professional brewer looking to brew beers that win Gold Medals and increase sales. The program starts with a one-day Sensory Analysis workshop taught by Siebel Institute President Lyn Kruger that teaches students the tools used in professional-level beer sensory assessment. Then beer style experts Ray Daniels and Randy Mosher take students through a three day session where they learn the defining characteristics of dozens of new & established beer styles, taste numerous commercial examples of these beverages, and discuss in detail the ingredients & techniques used to brew them. This program will take your creative brewing skills to a new level.
Time is running short. If you are considering making the next step in your career, we are here to help you build a personal study path that will let you achieve your career goals in this highly competitive & knowledge-driven industry. To download our complete course catalog including registration forms, just go to http://www.siebelinstitute.com/catal...ba_catalog.pdf . If you would like to talk to a representative regarding your future in professional brewing, please forward an e-mail to Keith Lemcke at klemcke@worldbrewingacademy.com with any questions. ASK ABOUT OUR EXTENDED EARLY REGISTRATION DISCOUNT FOR THE FALL 2006 PROGRAMS!!
World Brewing Academy
A Siebel Institute & Doemens Academy Partnership
North American Head Office
1777 North Clybourn Ave. Suite 2F
Chicago, IL. 60614-5520 U.S.A.
Phone 312-255-0705 Fax 312-255-1312
E-Mail:info@worldbrewingacademy.com
Web: www.worldbrewingacademy.com
Learn The World Of Beer & Brewing This Fall
Along with our flagship WBA Diploma & Associate courses (start Sep. 11, 2006), the Siebel Institute of Technology and World Brewing Academy offer a full range of specialized short courses that allow you to improve your technical & practical knowledge in beer & brewing. Our upcoming Fall 2006 program features courses that cover practically every area of beer & brewing, offering courses for practically everyone:
Professional Beer Tasting & Styles Course Sep. 7 – Sep. 8, 2006 in Chicago
Get a complete understanding of the world of beer styles with author and beer style master Randy Mosher in this fast-paced & informative workshop. In only two days, students learn the characteristics of a huge range of "Old World" and "New World" beer styles through in-depth lectures and extensive tastings of some of the best examples of ales, lagers & specialty beers. A perfect course for beer enthusiasts, beverage distributors, and those involved in beer sales & service.
Web-Based Executive Overview of the Brewing Process Sep. 17 - Oct. 7, 2006, Oct. 15 - Nov. 4, 2006, Nov. 19 - Dec. 9, 2006
If you need a program that effectively explains the fundamentals of the commercial brewing process, the Executive Overview course is the right choice. Delivered via the internet, this course provides easy-to-understand content using streaming video presentations designed & presented by former Molson brewmaster Ian Stanners. The Executive Overview is a great course for those considering a career in brewing, for people in non-brewing roles such as executives, brewery suppliers & service providers, and those without brewing experience who are thinking of establishing a microbrewery or brewpub.
Raw Materials & Wort Production Course Sep. 11 – Sep. 22, 2006 in Chicago
Beer quality is dependent on great ingredients & brewing techniques, and this advanced-level course teaches students all about raw material evaluation, selection and use, and how sound brewhouse knowledge turns raw materials into the perfect brewer’s wort. Contents of this course deal with barley & hops, malting, brewing water, adjuncts, milling, enzymes, mashing & lautering, and a host of other brewing-related topics.
Beer Production & Quality Control Course Sep. 25 – Oct. 6, 2006 in Chicago
The complex world of fermentation, maturation and quality evaluation is explored in this in-depth course. Content addresses all aspects of yeast & fermentation on an advanced level with instruction by some of the industry’s most acclaimed professionals, providing students with extensive knowledge in this critical area of brewing technology. This course also covers subjects like stability, foam & haze, and control of flavor, aroma & color.
Packaging & Process Technology Course Oct. 9 – Oct. 20, 2006 in Chicago
Packaging is one of the most challenging areas of brewing, and this module provides students with knowledge critical to the successful operation of commercial packaging systems. This course covers both conventional packaging (bottles, cans, kegs) and emerging technologies like PET plastic bottles. The program also covers important areas like steam technologies, gasses, pumps, and process-related issues like automation & PID principles.
Applied Brewing Techniques Course Oct. 30 – Nov. 17, 2006 in Munich
For those who need to get hands-on experience in brewing, the Applied Brewing Techniques Course gives you practical experience in brew system operations in the commercial-level brewing environment of Doemens Academy in Munich. Over three weeks students experience the entire brewing process from brewhouse to quality testing through packaging, giving them valuable exposure to real-world brewing techniques.
European Brewing Study Tour Nov. 20 – Dec. 1, 2006 through Central Europe
One of our most popular courses, the European Brewing Study Tour takes students on a journey through breweries & brewing industry suppliers in central Europe, taking specialized tours designed to show the variety of techniques & technologies employed by some of the most experienced companies in brewing. Along with the educational experience, students also take in the beauty & excitement of Europe, making for a unique and memorable time for all involved.
Concise Course In Brewing Technology Oct. 30 - Nov. 10, 2006 in Chicago
The WBA Concise Course sets the standard for brewing industry short courses, giving students an amazing depth of technical knowledge is a surprisingly short time period. This two-week program provides an essential level of knowledge for anyone involved in the brewing industry, bringing students up to a commercial level of understanding in professional brewing. Fast-paced and demanding, the Concise Course will expand your basic level skills to allow you to effectively work in a brewery or brewing-related business. This is an excellent choice for those considering a career in brewing as well as for those in brewing-related companies (suppliers, service providers) who need a better understanding of the techniques & technologies used in commercial brewing.
Master of Beer Styles & Evaluation Program Nov. 13 – Nov. 16, 2006 in Chicago
This course is a must for every professional brewer looking to brew beers that win Gold Medals and increase sales. The program starts with a one-day Sensory Analysis workshop taught by Siebel Institute President Lyn Kruger that teaches students the tools used in professional-level beer sensory assessment. Then beer style experts Ray Daniels and Randy Mosher take students through a three day session where they learn the defining characteristics of dozens of new & established beer styles, taste numerous commercial examples of these beverages, and discuss in detail the ingredients & techniques used to brew them. This program will take your creative brewing skills to a new level.
Time is running short. If you are considering making the next step in your career, we are here to help you build a personal study path that will let you achieve your career goals in this highly competitive & knowledge-driven industry. To download our complete course catalog including registration forms, just go to http://www.siebelinstitute.com/catal...ba_catalog.pdf . If you would like to talk to a representative regarding your future in professional brewing, please forward an e-mail to Keith Lemcke at klemcke@worldbrewingacademy.com with any questions. ASK ABOUT OUR EXTENDED EARLY REGISTRATION DISCOUNT FOR THE FALL 2006 PROGRAMS!!
World Brewing Academy
A Siebel Institute & Doemens Academy Partnership
North American Head Office
1777 North Clybourn Ave. Suite 2F
Chicago, IL. 60614-5520 U.S.A.
Phone 312-255-0705 Fax 312-255-1312
E-Mail:info@worldbrewingacademy.com
Web: www.worldbrewingacademy.com