Brewer Cursus Weihenstephan: Learn how to brew!

Art des Abschlusses: 
16 weeks
berufsbegleitendes Studium
Akademische Weiterbildungsangebote ohne formalen Abschluss
Allgemeine Zugangsvoraussetzungen: 
Keine Zugangsvoraussetzungen
Prof. Dr.-Ing. Thomas Becker


Introduction to the science and technology of brewing

Which path does every beer actually follow during its creation? It begins as a stalk of grain in the field and passes through numerous stations until the perfectly poured beer is ready. The certificate program “Brewer Cursus Weihenstephan” offers a comprehensive introduction to all areas of brewing: from the science of raw materials to the technology of malt and beer preparation and quality control to the bottled end product. The experienced lecturers combine traditional craft with state-of-the-art technology and the latest scientific findings with practical experience. The online modules are supplemented by an attendance block at the Weihenstephan research brewery and an excursion to traditional breweries. In this way, the participants experience brewing technology in all its facets and are well prepared for future challenges in brewing.



Why this program?

The Brewer Cursus Weihenstephan, specially designed in collaboration with the Department of Brewing and Beverage Technology at the Technical University of Munich, is the first comprehensive introductory course in the science and technology of brewing with a certificate qualification.

TUM has been offering courses and seminars in brewing and beverage technology at Weihenstephan for more than 150 years – leading to this professional certificate program. With its own research brewery, extensive laboratory infrastructure, the TUM Research Center for Brewing and Food Quality and a close cooperation with the Weihenstephan State Brewery, the campus offers the most optimal and interesting conditions to learn how to brew beer, combining tradition and modern technology . Our course is limited to a small group of participants for a maximum learning experience.

Benötigte Vorkenntnisse: 


Ideally, participants have a first basic education in a scientific or technical field.




People who work in upstream and downstream areas of the brewing industry, eg production, sales or marketing and as hobby brewers who would like to expand their knowledge in a scientifically sound manner.