The course program covers the following topics (15 sessions à ~2 hours):

• Barley and Malt 1
• Barley and Malt 2
• Water Technology
• Hops
• Brewhouse 1
• Brewhouse 2
• Yeast and Fermentation 1
• Yeast and Fermentation 2
• Analytics
• Sensory Evaluation
• Beer and the Law
• Dispensing Systems
• Cleaning and Disinfection
• History of Beer and Brewing
• International Beer Styles
• Recipe Development
• 4-day practical course