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Brewing professionally requires an ongoing commitment to learning, yet it can be difficult to dedicate the time and resources needed to attend courses. With that in mind, the on-demand World Brewing Academy (WBA) Specialized Lectures are available at anytime and online on a topic-by-topic basis, allowing students to participate as their time permits. These lectures are designed to cover a multitude of topics on all the key processes involved in beer production.
Our WBA Specialized Lectures feature:
Breweries can now choose to integrate education into their operations, allowing staff to participate in specific lectures towards improving their technical skills. The “knowledge-on-demand” uniqueness of the WBA Specialized Lectures make them perfect for those looking to increase their knowledge in a particular area, or business owners wanting to provide education to their workforce.
Let us help you create a learning program customized to the needs of your brewery. Contact John Hannafan, General Manager and Director of Education, at jhannafan@siebelinstitute.com for more information.
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Aside from yeast, which is discussed in detail in other lectures, water is the last basic ingredient used in t...
It is the local water composition that led to several famous beer styles. How can a brewer adjust the brewi...
Why do we want to control fermentation? For one, the consumer expects a consistent quality product. Furthermor...
The aims, objectives, and the techniques of pure culturing, maintenance, and preservation of brewing yeast str...
This is the third and final installment of a three part "Speaker Series". Here Matt Brynildson, Brewmaster at...
What is the difference between Respiration and Fermentation? How is yeast metabolism influenced? This lecture...
Brewers are well aware, or should be well aware, of the importance of providing sufficient nutrients to the br...
This is the first installment of a three-part "Speaker Series". Here Matt Brynildson, Brewmaster at Firestone...
To wrap up on the overarching topic of Barley and Malt, this lecture addresses Specialty Malts. They are used...
One major contributor to the sensory characteristics of the final product (that is, its flavor, sensation, aro...
Centrifuges are becoming more affordable, even to the smaller craft brewers. This lecture reviews the theory b...
This is the second lecture on Beer Filtration. Various types of filters are described and their advantages and...