Brauer Cursus Weihenstephan - TUM · Brauer Cursus Weihenstephan Intensive course - 2 weeks...
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Science for the practice (of tomorrow) This motto is our driving force. The training program trans- fers the latest scientific findings in brewing and cereal tech- nology into practice. In an increasingly globalized era, where knowledge becomes more important, we want to offer a se- minar program that is primarily aimed at professionals and their needs. Univ.-Prof. Dr.-Ing. Thomas Becker Location Institute of Brewing and Beverage Technology Technische Universität München Weihenstephaner Steig 20 85354 Freising - Germany Brauer Cursus Weihenstephan Intensive course - 2 weeks Freising-Weihenstephan Objectives The aim of this two-week intensive course is to teach the theoretical and practical aspects of brewing technology. In addition to production managers from the brewing indust- ry, the seminar is aimed in particular at trainees, executives and employees that wish to expand their brewing techno- logy knowledge. The course is designed to enable the participant to learn the basic techniques of brewing technology in theory and practice. The content of the course covers the entire brewing process, starting with the raw materials up to the characteri- zation of the finished product. In addition, field trips to com- panies close to Weihenstephan are offered. Furthermore, it is possible to integrate company-specific needs within the program. After completing the course, the participants have basic knowledge about the technology of beer production. Gra- duates of this seminar can therefore combine their subject area interdisciplinarily with brewing technology. The participants receive a certificate from the Technische Universität München. Target audience • Production managers • Product designers • Managers/Employees/Trainees • Marketing • Ancillary industry • Hobby brewer Information about the seminar
Transcript of Brauer Cursus Weihenstephan - TUM · Brauer Cursus Weihenstephan Intensive course - 2 weeks...
Science for the practice (of tomorrow)This motto is our driving force. The training program trans-fers the latest scientifi c fi ndings in brewing and cereal tech-nology into practice. In an increasingly globalized era, where knowledge becomes more important, we want to off er a se-minar program that is primarily aimed at professionals and their needs.
Univ.-Prof. Dr.-Ing. Thomas Becker
LocationInstitute of Brewing and Beverage TechnologyTechnische Universität MünchenWeihenstephaner Steig 2085354 Freising - Germany
Brauer Cursus Weihenstephan
Intensive course - 2 weeks
Freising-Weihenstephan
ObjectivesThe aim of this two-week intensive course is to teach the theoretical and practical aspects of brewing technology. In addition to production managers from the brewing indust-ry, the seminar is aimed in particular at trainees, executives and employees that wish to expand their brewing techno-logy knowledge.
The course is designed to enable the participant to learn the basic techniques of brewing technology in theory and practice. The content of the course covers the entire brewing process, starting with the raw materials up to the characteri-zation of the fi nished product. In addition, fi eld trips to com-panies close to Weihenstephan are off ered. Furthermore, it is possible to integrate company-specifi c needs within the program.After completing the course, the participants have basic knowledge about the technology of beer production. Gra-duates of this seminar can therefore combine their subject area interdisciplinarily with brewing technology.
The participants receive a certifi cate from the Technische Universität München.
Target audience• Production managers• Product designers• Managers/Employees/Trainees• Marketing• Ancillary industry• Hobby brewer
Information about the seminar
Registration and services
Fees and dates
05.03.2018 till 16.03.2018 3000 € per Person
The participant fees are tax-free according to §4, Ziffer 22 UStG.
It is also possible to offer selected topic blocks in theory and practice, or to design courses tailored to your needs. Get an individual program for your company!
Service
The course fee includes all material as well as conference be-verages, lunch, dinner and field trips.Several dinners will be held together with the participants and lecturer in the city of Freising.
Lecturer
The seminars are held by the staff of the Lehrstuhl für Brau- und Getränketechnologie.
Registration and contact address
[email protected].: +49 (0) 8161 71 2691Fax.: +49 (0) 8161 71 3883
Week 1 Week 2
Part 1 - Brewing raw materials
Day 1: Introduction to raw material technology
Day 2: „Raw material“ field trip
Part 2 - Brew house and fermentation cellar
Day 3: Introduction to wort technology
Day 4: Yeast and beer technology - Fermentation, storage and filtration + field trip
Day 5: Beer analysis and quality management
Part 3 - Hands-on brewing
Day 6: Brew day
Day 7: Brew day
Part 4 - From tank to glass
Day 8: Beer - Bottling, packaging and dispensing of beers
Part 5 - Sensory analysis and beer styles
Day 9: Beer sensory analysis and the world of beers
Day 10: Beer and the future: Non-alcoholic beers, beer based beverages, craft beers and international beer styles
Image source: Bayerischer Brauerbund e.V.
