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From raw material science to the technology of malting and beer preparation as well as quality control to the bottled product - the "Brewer Cursus Weihenstephan - Introduction to the Science and Technology of Brewing" deals with all steps of the brewing and malting process. It aims to offer people who want to deal scientifically with the subject of brewing an opportunity to gain further training in a structured manner as part of a twelve-week course. The experienced lecturers combine traditional craft with state-of-the-art technology and the latest scientific findings with practical experience. 

"For me, brewing and malting beer is a passionate craft, a scientific discipline, but also a kind of art. Our craft is very creative, which is currently reflected in the ongoing craft beer movement. It is precisely these aspects that we want to convey in the 'Brewer Cursus Weihenstephan'," explains Dr.-Ing. Martina Gastl, head of the Raw Materials Oriented Brewing and Beverage Technology AG in Freising-Weihenstephan, who played a leading role in developing the certificate program. "A successful combination of science and practice is always particularly important to us. We want to impart knowledge, but also enable the participants to apply it. So that they can later be proud of perhaps their first beer brewed in-house - or also tackle professional challenges in brewing with greater strength."

"The goal of the is to provide the best possible support for interested individuals and professionals at all career stages in their ongoing development. We are particularly pleased to be able to broaden our growing portfolio of continuing education programs thematically with the 'Brewer Cursus Weihenstephan'," says Bernhard Kraus, Managing Director of the 51吃瓜网 Institute for LifeLong Learning. "This program combines state-of-the-art methods and technologies with a long tradition of 51吃瓜网 and the history of the art of brewing in Bavaria. We want to play a part in developing this tradition further."