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R2015.

28 (07/21/2015)

Siebel Institute of Technology

Academic
Catalog
2015/2016
Publisher:
Siebel Institute of Technology
Inc.

900 N North Branch Street, Suite 1N
Chicago, Illinois, 60642
United States of America

Phone +1 312 255 0705
Fax
+1 312 255 1312

Registrar
Lupe Zepeda
lzepeda@siebelinstitute.com

Director of Education
John Hannafan
jhannafan@siebelinstitute.com

R2015.28 (07/21/2015)

Index and Academic Calendar 2015/2016
Focus and History

10

General Information

10

Certificate Studies
Campus
To reserve a seat in any course, module or program, the required non-refundable Application Processing Fee (APF) must be paid
within 7 days after a student is accepted. To qualify for “Regular Tuition” pricing, full payment must be received no later than 60days in advance of the course, module or program start date. “Late Tuition” pricing will apply after this time with full payment to be
made no later than 45-days in advance of the course, module or program start date.
W30

Concise Course In Brewing Technology

11

Dates Offered

APF

Regular Tuition

Late Tuition

W30-15-03: March 23rd to April 3rd, 2015

$550.00

$3,230.00

$3,630.00

W30-15-11: November 9th to November 20th, 2015

$550.00

$3,230.00

$3,630.00

W30-16-04: April 11th to April 22nd, 2016

$550.00

$3,325.00

$3,735.00

W30-16-11: November 7th to November 18th, 2016

$550.00

$3,325.00

$3,735.00

2015

2016

x

W11

Advanced Brewing Theory Program

12

Dates Offered

APF

Regular Tuition

Late Tuition

W11-15-02: February 2nd to March 13th, 2015

$1,000.00

$9,450.00

$10,500.00

W11-15-09: September 8th to October 16th, 2015

$1,000.00

$9,450.00

$10,500.00

W11-16-02: February 15th to March 25th, 2016

$1,000.00

$9,700.00

$10,780.00

W11-16-09: September 12th to October 21st, 2016

$1,000.00

$9,700.00

$10,780.00

2015

2016

x

W10

International Diploma In Brewing Technology Program
Dates Offered

13
APF

Regular Tuition

Late Tuition

W10-15-02: February 2nd to April 24th, 2015

$2,500.00

$15,140.00

$16,980.00

W10-15-09: September 8th to November 27th, 2015

$2,500.00

$15,140.00

$16,980.00

W10-16-02: February 15th to May 6th, 2016

$2,500.00

$15,500.00

$17,450.00

W10-16-09: September 12th to December 2nd, 2016

$2,500.00

$15,500.00

$17,450.00

2015

2016

x

z
Publisher:
Siebel Institute of
Technology Inc.

900 N North Branch Street, Suite 1N
Chicago, Illinois, 60642
United States of America

Phone +1 312 255 0705
Fax
+1 312 255 1312

Registrar
Lupe Zepeda
lzepeda@siebelinstitute.com

Director of Education
John Hannafan
jhannafan@siebelinstitute.com

Page 2

R2015.28 (07/21/2015)

Certificate Studies
Campus (continued)
To reserve a seat in any course, module or program, the required non-refundable Application Processing Fee (APF) must be paid
within 7 days after a student is accepted. To qualify for “Regular Tuition” pricing, full payment must be received no later than 60days in advance of the course, module or program start date. “Late Tuition” pricing will apply after this time with full payment to be
made no later than 45-days in advance of the course, module or program start date.
W40

Master Brewer Program
Dates Offered

14
APF

Regular Tuition

Late Tuition

$2,500.00

$24,800.00

$26,640.00

$2,500.00

$25,480.00

$27,350.00

2015
W40-15-02: February 2nd to April 24th, 2015, then
recommences June 1st to July 24th, 2015
2016
W40-16-02: February 15th to May 6th, 2016, then
recommences June 6th to July 29th, 2016
x

z
Publisher:
Siebel Institute of
Technology Inc.

900 N North Branch Street, Suite 1N
Chicago, Illinois, 60642
United States of America

Phone +1 312 255 0705
Fax
+1 312 255 1312

Registrar
Lupe Zepeda
lzepeda@siebelinstitute.com

Director of Education
John Hannafan
jhannafan@siebelinstitute.com

Page 3

325. Suite 1N Chicago.00 $3.00 $3.630.00 $3. 2015 Module 3: Packaging and Process Technology (Online) WT7-15-09: September 14th to December 12th. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.00 $3.com Page 4 . Illinois.00 WT1-15-05: May 3rd to August 2nd.00 $550.00 $3. full payment must be received no later than 14-days in advance of the course.28 (07/21/2015) Certificate Studies Online To reserve a seat in any online course.00 $3. 2016 X z Publisher: Siebel Institute of Technology Inc. 2015 2016 Module 1: Raw Materials and Wort Production (Online) WT5-16-02: February 22nd to May 23rd.630.00 WT1-16-01: January 17th to April 17th.735.00 $550.230.00 $550.00 $3.735. 2015 Module 2: Beer Production and Quality Control (Online) WT6-15-06: June 8th to September 5th. WT1 Concise Course in Brewing Technology (Online) 16 Dates Offered APF Regular Tuition Late Tuition WT1-15-01: January 18th to April 19th.00 $3.00 $3. 2016 $550.com Director of Education John Hannafan jhannafan@siebelinstitute.00 $3. 2015 $550. To qualify for “Regular Tuition” pricing.230.230.00 $3.735.00 $550.00 2015 Module 1: Raw Materials and Wort Production (Online) WT5-15-02: February 23rd to May 23rd.00 $3.00 $3.325. the required non-refundable Application Processing Fee (APF) must be paid within 7 days after a student is accepted.230.735.325.00 2015 2016 x WT2 Advanced Brewing Theory Program (Online) 17 Dates Offered APF Regular Tuition Late Tuition $550. 2015 $550. 2016 Module 3: Packaging and Process Technology (Online) WT7-16-09: September 12th to December 12th.230. 2016 Module 2: Beer Production and Quality Control (Online) WT6-16-06: June 6th to September 5th.00 $3.735.00 $3. module or program start date.00 WT1-16-05: May 1st to July 31st.325. “Late Tuition” pricing will apply after this time.00 $3.00 $3.00 $3.00 $550.R2015.325.630.735. module or program.630.00 WT1-16-08: August 14th to November 13th.00 $3. 2016 $550.630.00 $3.00 $3.00 WT1-15-08: August 16th to November 15th.325. 2015 $550.00 $3.00 $3. 900 N North Branch Street.630.230.00 $3. 2016 $550.

00 $100.985.00 $2.860.00 $715.00 $735.00 2015 S42-15-08: August 28th. 2016 X S10 Brewing Microbiology Dates Offered 20 APF Regular Tuition Late Tuition $550.00 $3. 2016 X S51 Craft Distilling Operations and Technology Dates Offered 21 APF Regular Tuition Late Tuition $250.970. S50 Advanced Homebrewing Dates Offered 19 APF Regular Tuition Late Tuition $250.170.28 (07/21/2015) Continuing Education Campus To reserve a seat in any course.710.00 2015 S10-15-05: May 4th to May 15th. To qualify for “Regular Tuition” pricing.455. 2016 X S42 Beer and Food: A Hands-On Encounter Dates Offered 20 APF Regular Tuition Late Tuition $100. module or program. Illinois.00 $2.230.00 $4.com Director of Education John Hannafan jhannafan@siebelinstitute.00 $250.550.com Page 5 .040.00 $3.230.00 2015 W55-15-04: April 27th to May 8th. Suite 1N Chicago. 2015 2016 S42-16-08: August 26th. the required non-refundable Application Processing Fee (APF) must be paid within 7 days after a student is accepted.00 $550.970.350.00 $1. full payment must be received no later than 60days in advance of the course.00 $3.00 $2.00 $550.860. 2015 2016 S50-16-07: July 18th to July 22nd. module or program start date.00 2015 S51-15-06: June 1st to June 5th. 2016 W55 Doemens Beer Sommelier Dates Offered 22 APF Regular Tuition Late Tuition $550. 2015 2016 W55-16-05: May 9th to May 20th.00 $2.640. 2015 2016 S10-16-05: May 9th to May 20th.00 $815.00 $250.00 $2. module or program start date.360.425.00 $4.R2015. 2016 X z Publisher: Siebel Institute of Technology Inc.00 $2.00 $3.00 $2.00 $795.00 $3. 2015 2016 S51-16-05: May 30th to June 3rd. 900 N North Branch Street.00 2015 S50-15-07: July 20th to July 24th. “Late Tuition” pricing will apply after this time with full payment to be made no later than 45-days in advance of the course. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.00 $3.

00 $890.00 S55-16-05: May 17th to May 20th.00 $1.00 2015 2016 X S65 Essential Quality Control Dates Offered 25 APF Regular Tuition Late Tuition $550.00 2015 2016 X S55 Draught Master 24 Dates Offered APF Regular Tuition Late Tuition S55-15-06: June 15th to June 18th.590.010.00 $550.00 $1.00 2015 S32-15-08: August 25th to August 27th.00 $985.com Page 6 . 2016 X z Publisher: Siebel Institute of Technology Inc. To qualify for “Regular Tuition” pricing.00 S56-15-11: November 3rd to November 4th.860.00 $1. 900 N North Branch Street. 2015 $100. 2015 $250.00 S56-16-11: November 1st to November 2nd.970.545.375.00 $1. 2016 $100.00 $1. 2016 $250.00 2015 S65-15-08: August 10th to August 21st. module or program.590.00 S55-16-11: November 1st to November 4th.com Director of Education John Hannafan jhannafan@siebelinstitute.00 $1. 2015 2016 S65-16-08: August 8th to August 19th.455. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.410. the required non-refundable Application Processing Fee (APF) must be paid within 7 days after a student is accepted.00 $3.00 S55-15-11: November 3rd to November 6th.00 $915. S56 Draught Executive 23 Dates Offered APF Regular Tuition Late Tuition S56-15-06: June 15th to June 16th.00 $985.315. 2015 $100. full payment must be received no later than 60days in advance of the course.010. module or program start date. 2016 X S32 Master of Beer Styles 26 Dates Offered APF Regular Tuition Late Tuition $250.00 $1.00 $890.00 $1.00 $915. 2015 2016 S32-16-08: August 23rd to August 25th. 2016 $100. Illinois.00 $3. Suite 1N Chicago. 2016 $250.180.00 $1.28 (07/21/2015) Continuing Education Campus (continued) To reserve a seat in any course.410.00 $1.550. module or program start date.00 $1.00 $1.00 $1.R2015.350. “Late Tuition” pricing will apply after this time with full payment to be made no later than 45-days in advance of the course.545.215.00 $250.00 $1.00 $3.00 $3.375.00 S56-16-05: May 17th to May 18th. 2015 $250.

R2015.00 $885.00 $1.350.485.315. 2015 2016 S31-16-08: August 22nd. 2016 X S39 Professional Beer Tasting and Styles 27 Dates Offered APF Regular Tuition Late Tuition $100. 2016 X z Publisher: Siebel Institute of Technology Inc.com Director of Education John Hannafan jhannafan@siebelinstitute.00 2015 K10-15-06: June 11th to June 12th.00 2015 S33-15-07: July 13th to July 15th.00 $420.00 $955. 2015 2016 S33-16-07: July 11th to July 13th. “Late Tuition” pricing will apply after this time with full payment to be made no later than 45-days in advance of the course. the required non-refundable Application Processing Fee (APF) must be paid within 7 days after a student is accepted. To qualify for “Regular Tuition” pricing.00 $1. 2016 X K10 Start Your Own Bar and Restaurant Dates Offered 30 APF Regular Tuition Late Tuition $100.00 $955.00 $860. 2015 2016 K10-16-06: June 9th to June 10th.00 $1. 900 N North Branch Street. 2015 2016 S39-16-11: November 3rd to November 4th.00 $100.530. 2016 X S31 Sensory Analysis for Flavor Production and Control Dates Offered 28 APF Regular Tuition Late Tuition $100. Illinois.215.00 $100.00 $465.00 $980.00 $885.28 (07/21/2015) Continuing Education Campus (continued) To reserve a seat in any course. Suite 1N Chicago.00 2015 S31-15-08: August 24th.00 $100. 2016 X S33 Sensory Panel Management Dates Offered 28 APF Regular Tuition Late Tuition $250.00 $1.com Page 7 .00 $250.180.00 $250.00 $980.00 $450.350. module or program.00 $1.00 $405. S30 Master of Beer Styles and Evaluation 27 Dates Offered APF Regular Tuition Late Tuition $250. module or program start date. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.00 $1.00 $860.00 $1.00 2015 S39-15-10: October 29th to October 30th.00 $1. module or program start date. full payment must be received no later than 60days in advance of the course.315.00 2015 S30-15-08: August 24th to August 27th. 2015 2016 S30-16-08: August 22nd to August 25th.

00 $2.00 $250.00 2015 KL11-15-06: June 8th to June 12th. Suite 1N Chicago.00 S80-16-10: October 31st to November 2nd.00 $1. module or program start date.00 $1.com Page 8 .215. 2016 X S80 Start Your Own Brewery Dates Offered 31 APF Regular Tuition Late Tuition S80-15-06: June 8th to June 10th.315. 2016 $250. 900 N North Branch Street. Illinois.00 $2. “Late Tuition” pricing will apply after this time with full payment to be made no later than 45-days in advance of the course. the required non-refundable Application Processing Fee (APF) must be paid within 7 days after a student is accepted.28 (07/21/2015) Continuing Education Campus (continued) To reserve a seat in any course.00 S80-15-10: October 26th to October 28th. 2016 $250.180.com Director of Education John Hannafan jhannafan@siebelinstitute.00 $1.00 $1.315. 2015 $250.430.R2015.00 $1.00 2015 2016 X z Publisher: Siebel Institute of Technology Inc. module or program.180. 2015 2016 KL11-16-06: June 6th to June 10th.00 S80-16-06: June 6th to June 8th.140.350. full payment must be received no later than 60days in advance of the course.215.00 $2.00 $2.00 $1. To qualify for “Regular Tuition” pricing.00 $1.200. module or program start date.00 $1.370. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. KL11 Start Your Own Brew Pub Dates Offered 30 APF Regular Tuition Late Tuition $250.350. 2015 $250.

com Director of Education John Hannafan jhannafan@siebelinstitute.00 $980.00 WT4-16-04: April 3rd to April 24th.00 2015 2016 X Policies and Procedures 33 Disclaimer 34 z Publisher: Siebel Institute of Technology Inc.00 $885. “Late Tuition” pricing will apply after this time.00 $860. 2015 $100. 2016 $100.00 $955. 900 N North Branch Street. WT4 Executive Overview of the Brewing Process (Online) Dates Offered 32 APF Regular Tuition Late Tuition WT4-15-02: February 1st to February 21st. module or program. To qualify for “Regular Tuition” pricing. 2016 $100. 2015 $100.00 WT4-15-04: April 5th to April 25th. module or program start date.00 $860.00 $980.00 $885.00 $955. Suite 1N Chicago. full payment must be received no later than 14-days in advance of the course. 2015 $100.00 $885.00 WT4-16-01: January 31st to February 21st. 2015 $100.00 $955. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. Illinois.00 WT4-15-09: September 27th to October 17th.00 $980. 2016 $100.com Page 9 .28 (07/21/2015) Continuing Education Online To reserve a seat in any online course.00 $885.00 $980.00 $980. the required non-refundable Application Processing Fee (APF) must be paid within 7 days after a student is accepted.00 $860.00 $860. 2016 $100.00 WT4-15-11: November 1st to November 21st.R2015.00 WT4-16-09: September 25th to October 16th.00 $955. 2015 $100.00 $955.00 WT4-16-10: October 30th to November 20th.00 WT4-16-06: June 19th to July 10th.00 $885.00 $860.00 WT4-15-06: June 21st to July 11th. 2016 $100.

For any other related issues (i.e. North Branch Street. His sons. P. continue brewing instruction at his laboratory. including the bar and furnishings of the Siebel Bier Stube. cancellation and rescheduling. During the next two decades. With the approach of prohibition. Students may come to the Institute with the biases of their own particular brewing environment. Germany. In 1882. programs or modules. a company specializing in the development. 1845. The company was incorporated in 1901 and conducted brewing courses in both English and German. In 1910. The longer Diploma Course in Brewing Technology has been maintained to this day as the in-depth course of study for the experienced brewer who wishes to maximize his career training. Siebel did. a number of changes occurred for the institute. In our formal lectures and demonstrations though.4:30 PM Central Standard Time (CST) z Publisher: Siebel Institute of Technology Inc. Siebel passed away. Beginning in 2000. Office Hours: Monday-Friday 9:00 AM.. Fred and Ray. He was born on September 17. just twenty-seven days before prohibition became effective. Dr. or if you are interested in an advanced level course and require an assessment review. soon joined the business and worked to expand its scope. financial payments." The Institute continues to focus on one basic theme as was published by Dr.: course dates. the Siebel Institute has attracted an extensive global following. 1919. J. J.. however. On December 20. at two-weeks or less in length. the Siebel family sold their namesake business to Montreal. near Wermelskirchen in the district of Dusseldorf. In 1974. Siebel. Siebel Sr. the eldest son of Dr. He stated. qualifications and suggestions. but they all leave in the simple and honest camaraderie of being a brewer. represented by Ron and Bill Siebel.28 (07/21/2015) Focus and History Throughout the last 143 years. After many years of ownership. and marketing of yeasts and bacteria.R2015. In 2001 the Siebel Institute of Technology of Chicago. In 1872. was formally adopted. E. In 1868 he opened John E. he started a scientific school for brewers with another progressive brewer. production.S. Dr. We have a saying here at the Institute: "Not only do we teach our students. but the partnership was short lived. 100 Years of Brewing and Ice and Refrigeration." Our History Dr. they helped introduce the concept of shorter courses. Siebel's sons joined the company. By 1907 there were five regular courses: a six-month Brewers' Course. a three-month Engineers' Course. Canada-based Lallemand. joined the Institute in the 1960's. school visits and student visas) please contact Lupe Zepeda. located on the first floor of the Kendall College building. Siebel Institute of Technology. we focus their attention on one common theme: beer. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. registrations. were designed to meet the specific training needs of a changing brewing industry. refrigeration. 900 N North Branch Street.com. Director of Education. carbonated beverages and other related topics. In 2013. the name was changed to the Siebel Institute of Technology. but we also help them to teach each other. course availability. investigation. Our alumni span more than 60 countries and are found in almost every major brewery on earth. at lzepeda@siebelinstitute. Office Manager and Registrar. E. the Siebel Institute of Technology moved to its new campus facilities at 900 N.. methods and beer styles. The fourth generation. The Diploma Course in Brewing Technology was offered and all other non-brewing courses were soon eliminated. He was also the editor of a number of technical publications including the scientific section of The Western Brewer. a favorite spot where students and instructors socialize after a hard day's study. analysis and otherwise. U. General Information For information regarding courses. formed and created the World Brewing Academy (WBA). Siebel conducted extensive brewing research and wrote most of his over 200 books and scientific articles. This strategic alliance was designed to meet the growing demands of the international brewing community and provide a unique international educational experience for students. John Ewald Siebel founded the Zymotechnic Institute in 1868. a two-month Maltsters' Course and a two-month Bottlers' Course. "The object of the Institute is to promote the progress of the industries based on fermentation. E. at jhannafan@siebelinstitute. in cooperation with Doemens Academy of Munich. Siebel in a Western Brewer ad from 1893. equipment. Dr. Illinois.A. tuitions and deposits. Siebel's Chemical Laboratory which soon developed into a research station and school for the brewing sciences. as the company moved into new facilities on Belden Avenue on the north side of Chicago. a two-month Post Graduate Course.com. the institute diversified and added courses in baking. Inc. The new campus has incorporated many of the previous locations elements. which is done by instruction. With the repeal of prohibition in 1933 the focus of the Institute returned to brewing under the leadership of F. Our classes include a mix of participants from breweries of all sizes who hail from locations all over the world. This broad base of participants enhances the learning opportunity of each student by exposing them to differences in culture.5:00 PM Central Standard Time (CST) Siebel Classroom Hours: Monday-Friday 8:30 AM. J. Suite 1N Chicago. He studied physics and chemistry and earned his doctorate at the University of Berlin before moving to Chicago 1866. milling. These courses. The business expanded in the 1890's when two of Dr.com Director of Education John Hannafan jhannafan@siebelinstitute. Germany.com Page 10 . please contact John Hannafan. engineering. the school's name.

(Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www. no matter of what size. Beer and Health History of Brewing Beer Styles Introduction to Sensory Composition of Grain Barley Cultivation and Harvesting Malting Malt Analysis Specialty Malts Enzymes in Brewing Brewing Milling Brewing Calculations Practical Problems Adjuncts / Cereal Cooker Lautering Mash Filters Hops Styles Tasting Recipe Formulation Brewery Hazards Nature of Yeast Fermentation Practices Yeast Growth and Fermentation Yeast Maintenance and Propagation Wort Boiling Systems Wort Clarification Wort Cooling and Aeration Yeast Management Control of Fermentation Flavors Maturation and Aging Colloidal Stability Flavor Stability Interpretation of Beer Analysis Filtration Carbonation / Air Exclusion Carbon Dioxide / Collection Kegging and Dispense Beer Packaging Cleaning and Sanitizing Waste Water Brewery CIP Quality Assurance and QC Biological Control Pumps and Pipes Valves All students applying for a program.230.00 and have to be ordered at the time of application.com Director of Education John Hannafan jhannafan@siebelinstitute.00 $3. students will gain a level of industry knowledge that will benefit them in any area of responsibility in the brewery. For this course. Course Syllabus                                                Admission Requirements Brewing Process Overview Alcohol. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $550. the dynamics of brewery operations. but students will benefit from existing knowledge of brewing technologies and/ or related sciences. The Concise Course in Brewing Technology also offers the best way to prepare for our advanced-level programs should you decide to take them at a later date.780. covering every topic critical to successful brewery operations. misc.siebelinstitute.28 (07/21/2015) Certificate Studies Campus W30: Concise Course In Brewing Technology Level: Intermediate Course Length: 2 weeks Clock Hours: 70 Campus: Chicago Course Objectives The two-week Concise Course in Brewing Technology will provide students with comprehensive knowledge of the brewing process. Other expenses: Living Expenses (Hotel Average) Meals. Illinois. Suite 1N Chicago.com Page 11 . prior brewing knowledge is not required. Course Description The Concise Course in Brewing Technology covers a similar range of topics to those presented in our advancedlevel programs but at a depth that allows those with only moderate understanding of brewing science and technology to participate in the course.00 $3. City transportation. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. Within the short time span of this course.R2015. as well as those pursuing wider knowledge of the business in order to improve their skills and advance in their brewing careers.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. module or course must be at least twentyone (21) years of age.com z Publisher: Siebel Institute of Technology Inc. 900 N North Branch Street. Printed copies of course materials are available for an additional $100. This is an ideal course for those considering entry into the brewing industry. and issues affecting the industry.

including all aspects of yeast handling and performance. module or course must be at least twentyone (21) years of age.00 $10. Each critical factor in wort production.230. Individual module tuition fee and charges: Application Processing Fee $550.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition.com Page 12 .00 $9. Level: Advanced Program Length: 6 weeks Clock Hours: 210 Campus: Chicago Program Objectives The Advanced Brewing Theory Program (ABT) gives students a complete understanding of the technical issues in professional brewing. Module 3: Packaging and Process Technology (Chicago Campus) Our Packaging and Process Technology module deals with processing and packaging of finished beer.00 and have to be ordered at the time of application. This module offers indepth instruction in fermentation and maturation. Those wishing to take the ABT Program on a module-by-module basis are required to pay the individual tuition rates for each module. fluid and pump dynamics. Module 1: Raw Materials and Wort Production (Chicago Campus) Raw Materials and Wort Production provides training in the technology and science of wort creation. electing to complete the program at a later date. Suite 1N Chicago. Individuals who do not satisfy either of the above requirements may apply after successfully completing a formal assessment review conducted by the school’s Director of Education.450.R2015. Admission Requirements All students applying for a program.28 (07/21/2015) W11: Advanced Brewing Theory Program Module 2: Beer Production and Quality Control (Chicago Campus) Beer Production and Quality Control picks up from the Raw Materials and Wort Production module to provide training in technologies from the completion of wort cooling and boiling to the evaluation of packaged beer. z Publisher: Siebel Institute of Technology Inc. please contact the Registrar. as well as important engineering and “physical properties” issues. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. from barley growth to wort boiling and cooling. Engineering and process instruction includes topics such as properties of metals and other materials. Printed copies of course materials are available for an additional $300. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www.00 Total $3.com Director of Education John Hannafan jhannafan@siebelinstitute.780.000. whether craft or industrial. Illinois.00 The tuition applies only to the 6-week continuous program.siebelinstitute. With content designed around the syllabus of the Institute of Brewing and Distilling (IBD).450. ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products. is explained in detail. The ABT Program requires students to have a specific knowledge of brewing technologies and/or related sciences in order to be approved to enroll. The packaging information includes the most recent developments in alternative materials (such as plastic bottles) and super-highspeed bottling systems. Other expenses: Living Expenses (Hotel Average) Meals. processes and profits. and other areas critical to improving brewery performance. City transportation. For assistance in calculating tuition costs. This can be satisfied by Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $1. Program Description The Advanced Brewing Theory (ABT) Program consists of three modules. misc. giving students the knowledge they need to improve their products.com (a) Successful completion of the Concise Course in Brewing Technology OR (b) Two (2) years practical brewing experience. UK. Students may take any of these 2-week modules as a separate unit. our course materials address critical topics in brewing technology. Students will complete this two-week module with a complete under-standing of the effects of products and processes on this area of the brewing cycle. 900 N North Branch Street.00 (non-refundable) Regular Tuition $3. This module also includes instruction in the process of quality control and assurance.

Module 2: Beer Production and Quality Control (Chicago Campus) Beer Production and Quality Control picks up from the Raw Materials and Wort Production module to provide training in technologies from the completion of wort cooling and boiling to the evaluation of packaged beer. is explained in detail. English-language instructional sessions will be conducted throughout this program by our World Brewing Academy instructional team. providing a depth of experience that is unavailable through any other institution. equipment manufacturers. The International Diploma in Brewing Technology Program requires students to have a specific knowledge of brewing technologies and/or related sciences in order to be approved to enroll. divided into one-to-three-week modules. Module 6: European Brewing Study Tour (Doemens Academy. Students will also be trained in both traditional and state-of-the-art brewing techniques. Designed to emulate the dynamic found in commercial breweries. including all aspects of yeast handling and performance. or soon. from barley growth to wort boiling and cooling. with each module specializing in a particular area of brewing technology. electing to complete the program at a later date. maturation. The packaging information includes the most recent developments in alternative materials (such as plastic bottles) and super-highspeed bottling systems. and their impact on the planning and budgeting processes as well as the overall health of the brewery.com Director of Education John Hannafan jhannafan@siebelinstitute. This module offers indepth instruction in fermentation and maturation. fluid and pump dynamics. students become part of small work groups where they are assigned case studies based on actual situations from operating breweries. Students will complete this two-week module with a complete under-standing of the effects of products and processes on this area of the brewing cycle. packaging. giving them a truly international perspective of beer production. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. module or course must be at least twentyone (21) years of age. both areas where they may currently. They will also learn the importance of anticipating competitive. Extensive instruction in brewing microbiology is included in this module. Munich) Over the span of two weeks. z Publisher: Siebel Institute of Technology Inc.28 (07/21/2015) W10: International Diploma In Brewing Technology Program Twin-campus Level: Advanced Program Length: 12 weeks Clock Hours: 420 Campus: Chicago and Munich Program Objectives The twin-campus International Diploma in Brewing Technology program will prepare graduates to advance their careers through practical application of brewing. ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products. Individuals who do not satisfy either of the above requirements may apply after successfully completing a formal assessment review conducted by the school’s Director of Education. Module 4: Business of Brewing and Technical Case Studies (Chicago Campus) The primary purpose of this module is to expose students to the challenges of running breweries similar in scale to that of their respective employers. This module also includes instruction in the process of quality control and assurance. This 12-week program is comprised of segments. Students will learn the importance of planning and budgeting. Module 3: Packaging and Process Technology (Chicago Campus) Our Packaging and Process Technology module deals with processing and packaging of finished beer. Students may take any of these modules as a separate unit. Module 5: Applied Brewing Techniques (Doemens Academy. Illinois. Each critical factor in wort production. and laboratory environments. regulatory and supply challenges. This can be satisfied by (a) Successful completion of the Concise Course in Brewing Technology OR (b) Two (2) years practical brewing experience.com Page 13 . and product suppliers. Admission Requirements All students applying for a program. In this informationpacked module. contribute. students will perform practical operations in brewing. Program Description The International Diploma in Brewing Technology Program consists of six modules.R2015. preparing students to get the most out of their visits. Suite 1N Chicago. Module 1: Raw Materials and Wort Production (Chicago Campus) Raw Materials and Wort Production provides training in the technology and science of wort creation. and other areas critical to improving brewery performance. 900 N North Branch Street. as well as important engineering and “physical properties” issues. The content will address issues in brewing from an international perspective. Engineering and process instruction includes topics such as properties of metals and other materials. Munich) The 3-week Applied Brewing Techniques module allows students to experience hands-on commercial brewing techniques in the brewing facilities of Doemens Academy in Munich. students will travel throughout Europe to get behindthe-scenes tours of breweries.

continuous 12week program receive round-trip airfare (Chicago O’Hare International Airport. This module also includes instruction in the process of quality control and assurance. and their impact on the planning and budgeting processes as well as the overall health of the brewery.00 The tuition applies only to the 12-week continuous program. from barley growth to wort boiling and cooling. Designed to emulate the dynamic found in commercial breweries. fluid and pump dynamics.com Page 14 . Module 1: Raw Materials and Wort Production (Chicago Campus) Raw Materials and Wort Production provides training in the technology and science of wort creation. providing students with education and experience that is not offered by any other brewing school.28 (07/21/2015) W10: International Diploma In Brewing Technology Program (continued) $2. both areas where they may currently. Chicago.00 and have to be ordered at the time of application. Students taking the full. please contact the Registrar. is explained in detail. contribute. electing to complete the program at a later date. This 20-week program is comprised of segments. (Average) Twin-campus Level: Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total W40: Master Brewer Program 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www.com Advanced Program Length: 20 weeks Clock Hours: 700 Campus: Chicago and Munich Program Objectives The twin-campus Master Brewer program will prepare graduates to advance their careers through practical application of brewing. The packaging information includes the most recent developments in alternative materials (such as plastic bottles) and super-highspeed bottling systems. U. divided into one-to-eight-week modules. City transportation. For assistance in calculating tuition costs. ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products. with each module specializing in a particular area of brewing technology. Engineering and process instruction includes topics such as properties of metals and other materials. This module offers indepth instruction in fermentation and maturation.com for individual module tuition fees and charges. students become part of small work groups where they are assigned case studies based on actual situations from operating breweries. regulatory and supply challenges. Room and board is the responsibility of the students in both Chicago and Munich.siebelinstitute. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. misc.640. including all aspects of yeast handling and performance. Suite 1N Chicago.500.140. Students may take any of these modules as a separate unit. Module 2: Beer Production and Quality Control (Chicago Campus) Beer Production and Quality Control picks up from the Raw Materials and Wort Production module to provide training in technologies from the completion of wort cooling and boiling to the evaluation of packaged beer. They will also learn the importance of anticipating competitive. Advanced theory and an extensive advanced practical applications module will provide graduates with the knowledge and experience to obtain a head brewer position. Program Description The Master Brewer Program consists of seven modules. z Publisher: Siebel Institute of Technology Inc. Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. as well as important engineering and “physical properties” issues.. The content will address issues in brewing from an international perspective. Other expenses: Living Expenses (Hotel Average) Meals. Module 3: Packaging and Process Technology (Chicago Campus) Our Packaging and Process Technology module deals with processing and packaging of finished beer. to Munich Franz Joseph Strauss International Airport and back to Chicago) within the cost of tuition. Please see our website at http://www.00 $15.S.R2015. Illinois.siebelinstitute. Module 4: Business of Brewing and Technical Case Studies (Chicago Campus) The primary purpose of this module is to expose students to the challenges of running breweries similar in scale to that of their respective employers. Students will complete this two-week module with a complete under-standing of the effects of products and processes on this area of the brewing cycle. Printed copies of course materials are available for an additional $300. and other areas critical to improving brewery performance.com Director of Education John Hannafan jhannafan@siebelinstitute. 900 N North Branch Street.00 $17. Those wishing to take the International Diploma in Brewing Technology Program on a module-by-module basis are required to pay the individual tuition rates for each module.A. or soon. Each critical factor in wort production. Students will learn the importance of planning and budgeting.

and product suppliers. giving them a truly international perspective of beer production. Students will also be trained in both traditional and state-of-the-art brewing techniques.28 (07/21/2015) W40: Master Brewer Program (continued) Module 5: Applied Brewing Techniques (Doemens Academy. Please see our website at http://www. students will perform practical operations in brewing. 900 N North Branch Street. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $2.com (a) Successful completion of the Concise Course in Brewing Technology OR (b) Two (2) years practical brewing experience. Those wishing to take the Master Brewer Program on a module-by-module basis are required to pay the individual tuition rates for each module.300. Study break (4 weeks) Module 7: Advanced Applied Brewing Techniques (Doemens Academy. Created by the faculty of Doemens Academy and Siebel Institute. Chicago. This module will give students the practical skills they need to work effectively in breweries of practically any size or configuration. misc. The Master Brewer Program requires students to have a specific knowledge of brewing technologies and/or related sciences in order to be approved to enroll. Printed copies of course materials are available for an additional $300. Module 6: European Brewing Study Tour (Doemens Academy. and laboratory environments. and it will provide complete understanding of the activities involved in each department of the typical commercial brewery. equipment manufacturers. Munich) The 3-week Applied Brewing Techniques module allows students to experience hands-on commercial brewing techniques in the brewing facilities of Doemens Academy in Munich. packaging. For assistance in calculating tuition costs. Students taking the full. to Munich Franz Joseph Strauss International Airport and back to Chicago) within the cost of tuition.com Director of Education John Hannafan jhannafan@siebelinstitute. this module takes students through over 300 hours of hands-on activities in the production and lab facilities of Doemens Academy in Munich.siebelinstitute. z Publisher: Siebel Institute of Technology Inc.00 $27. preparing students to get the most out of their visits. continuous 20week program receive round-trip airfare (Chicago O’Hare International Airport.00 The tuition applies only to the 20-week continuous program. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.800. Illinois. maturation.com for individual module tuition fees and charges. Room and board is the responsibility of the students in both Chicago and Munich.00 and have to be ordered at the time of application. City transportation.com Page 15 . This can be satisfied by Other expenses: Living Expenses (Hotel Average) Meals. Suite 1N Chicago. Munich) The Advanced Applied Brewing Techniques module is designed to give students advanced-level practical skills in every key area of commercial brewing operations. Munich) Over the span of two weeks. Individuals who do not satisfy either of the above requirements may apply after successfully completing a formal assessment review conducted by the school’s Director of Education.500.siebelinstitute.A.00 $24. U. In this informationpacked module. students will travel throughout Europe to get behindthe-scenes tours of breweries. Admission Requirements All students applying for a program. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www.S. English-language instructional sessions will be conducted throughout this program by our World Brewing Academy instructional team. Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. module or course must be at least twentyone (21) years of age. please contact the Registrar.R2015.. Extensive instruction in brewing microbiology is included in this module.

A. the dynamics of brewery operations. computer with internet access featuring a current web browser like Explorer or Firefox. Our web-based program allows student online activity to be actively monitored by facilitators allowing them to directly consult with the student as required. Illinois. With standard “distance learning” programs. covering every topic critical to successful brewery operations. Within the span of this course. Technical requirements are simple: a basic z Publisher: Siebel Institute of Technology Inc. streaming video presentations narrated by some of the best instructors in brewing. and also offers the best way to prepare for our advanced-level programs should you decide to take them at a later date.28 (07/21/2015) Certificate Studies Online Web-based Training: A Learner-centered approach Our Web-based Training (WBT) system uses internet-based technologies to create an effective learning platform that works to ensure maximum student comprehension of educational content. Navigation is easy and intuitive. we created content that mirrored the topic range of our campus classroom while utilizing state-of-the-art web delivery software to create a dynamic learning experience. Course Description Extensive use of electronic media and instructor-mediated discussion allows students to understand the most advanced topics. To reach that goal. instructors work with the student to help them gain full comprehension of the topic. WT1: Concise Course in Brewing Technology (Online) Level: Intermediate Course Length: 3 months Course Objectives The Web-based Concise Course in Brewing Technology will provide students with comprehensive knowledge of the brewing process. Suite 1N Chicago. allowing you to track the lessons you have completed and move readily backwards and forwards through reference materials. students will gain a level of industry knowledge that will benefit them in any area of responsibility in the brewery. Students participating in our web-based programs and courses should expect to spend several hours per week both in study and in round-table sessions with fellow students and instructors. and Doemens Academy in Munich.S. as well as those pursuing wider knowledge of the business in order to improve their skills and advance in their brewing careers. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. The Web-based Concise Course in Brewing Technology covers a similar range of topics to those presented in our advanced-level programs but at a depth that allows those with only moderate understanding of brewing science and technology to participate in the course. U. and synchronous chat sessions between students and faculty. a student’s progress is intermittently monitored by support staff. Excellent Support Our WBA web-based content was created by the instructional staff of Siebel Institute in Chicago. and issues affecting the industry. It is called a “learner-centered approach” because it focuses on each learner developing a full understanding of the educational materials. no matter their level of previous technical experience. The WBT Advantage: Bringing the Education to You Our web-based training saves you the cost and time of travel away from home while bringing you the same quality of education offered in our campus-based programs and courses.com Page 16 .com Director of Education John Hannafan jhannafan@siebelinstitute. 900 N North Branch Street. Germany.. If a student is having difficulty understanding an advanced brewing concept. Our web-based training utilizes a mix of textual instructions. no matter of what size. Our difficult challenge was to create an educational experience that meets or exceeds the quality of our campus-based offerings. This is an ideal course for those considering entry into the brewing industry.R2015. Great Content. We offer complete technical support for our learning platform to make sure your web-based experience runs problem-free.

UK. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $550.com Director of Education John Hannafan jhannafan@siebelinstitute. electing to complete the program at a later date. For this course. processes and profits.00 (incl. Students may take any of these 3-month modules as a separate unit.00 $3. The average time spent studying is normally 7-10 hours per week. drawing on the talents of some of the most knowledgeable scientists. Beer and Health History of Brewing Beer Styles Introduction to Sensory Composition of Grain Barley Cultivation and Harvesting Malting Malt Analysis Specialty Malts Enzymes in Brewing Brewing Milling Brewing Calculations Practical Problems Adjuncts / Cereal Cooker Lautering Mash Filters Hops Styles Tasting Recipe Formulation Brewery Hazards Nature of Yeast Fermentation Practices Yeast Growth and Fermentation Yeast Maintenance and Propagation Wort Boiling Systems Wort Clarification Wort Cooling and Aeration Yeast Management Control of Fermentation Flavors Maturation and Aging Colloidal Stability Flavor Stability Interpretation of Beer Analysis Filtration            WT2: Advanced Brewing Theory Program (Online) Carbonation / Air Exclusion Carbon Dioxide / Collection Kegging and Dispense Beer Packaging Cleaning and Sanitizing Waste Water Brewery CIP Quality Assurance and QC Biological Control Pumps and Pipes Valves Level: Advanced Program Length: 9 months Program Objectives Admission Requirements All students applying for a program. and actively monitored throughout the program. whether craft or industrial. With content designed around the syllabus of the Institute of Brewing and Distilling (IBD). students are supervised by the instructional staff of the World Brewing Academy. module or course must be at least twentyone (21) years of age.00 (incl. prior brewing knowledge is not required. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.com Page 17 .00 $3. domestic shipping) or $100. but depends on the individual as well. z Publisher: Siebel Institute of Technology Inc. Suite 1N Chicago.R2015. How to apply To apply for this program/course please visit our website at http://www.com To give students a complete understanding of the technical issues in professional brewing. The average time spent studying is normally 7-10 hours per week. Course Syllabus                                     Brewing Process Overview Alcohol.780. students are supervised by the instructional staff of the World Brewing Academy. but students will benefit from existing knowledge of brewing technologies and/ or related sciences. giving students the knowledge they need to improve their products. but depends on the individual as well. Program Description The Web-based Advanced Brewing Theory (ABT) Program consists of three modules. technologists and brewmasters in the world. Printed copies of course materials are available for an additional $75. Illinois.28 (07/21/2015) WT1: Concise Course in Brewing Technology (Online) (continued) Throughout the duration of this course. our course materials address critical topics in brewing technology.siebelinstitute. Student progress is actively monitored throughout the program. and students can access instructors via email and chat sessions throughout the duration of the module.230.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. international shipping) and have to be ordered at the time of application. Students can also access instructors via email and chat sessions throughout the duration of the module. Throughout the duration of this intensive program. 900 N North Branch Street.

Module 3: Packaging and Process Technology (3 months of online access) Our Packaging and Process Technology module deals with processing and packaging of finished beer. This module offers indepth instruction in fermentation and maturation. Tuition Fees and Charges Individual module tuition fee and charges: Application Processing Fee (non-refundable) Regular Tuition Total $550.siebelinstitute. as well as important engineering and “physical properties” issues. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.00 $3. Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. Module 2: Beer Production and Quality Control (3 months of online access) Beer Production and Quality Control picks up from the Raw Materials and Wort Production module to provide training in technologies from the completion of wort cooling and boiling to the evaluation of packaged beer. The Web-based ABT Program requires students to have a specific knowledge of brewing technologies and/or related sciences in order to be approved to enroll.230. domestic shipping) or $100. including all aspects of yeast handling and performance. ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products. Suite 1N Chicago. This module also includes instruction in the process of quality control and assurance.00 $3. fluid and pump dynamics.28 (07/21/2015) WT2: Advanced Brewing Theory Program (Online) (continued) Module 1: Raw Materials and Wort Production (3 months of online access) Raw Materials and Wort Production provides training in the technology and science of wort creation. Each critical factor in wort production. from barley growth to wort boiling and cooling. How to apply To apply for this program/course please visit our website at http://www.com Director of Education John Hannafan jhannafan@siebelinstitute. 900 N North Branch Street. Admission Requirements All students applying for a program. Students will complete this two-week module with a complete under-standing of the effects of products and processes on this area of the brewing cycle.R2015. Printed copies of course materials are available for an additional $75.com Page 18 . This can be satisfied by (a) Successful completion of the Concise Course in Brewing Technology OR (b) Two (2) years practical brewing experience. international shipping) and have to be ordered at the time of application.780. is explained in detail. Engineering and process instruction includes topics such as properties of metals and other materials.com z Publisher: Siebel Institute of Technology Inc. Individuals who do not satisfy either of the above requirements may apply after successfully completing a formal assessment review conducted by the school’s Director of Education.00 (incl. and other areas critical to improving brewery performance.00 For assistance in calculating tuition costs. please contact the Registrar. module or course must be at least twentyone (21) years of age. The packaging information includes the most recent developments in alternative materials (such as plastic bottles) and super-highspeed bottling systems.00 (incl. Illinois.

How to apply To apply for this program/course please visit our website at http://www.com Director of Education John Hannafan jhannafan@siebelinstitute. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $250. Students will learn on a variety of equipment configurations ranging from inexpensive “stovetop systems” to advanced stainless multi-vessel tower configurations. & More Beer. including the amazing “Sculpture” brewing system that brings the consistency and control of a professional brew system to the hobby brewer. Dr. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.com Page 19 . as well as a B. Pure Yeast & Fermentation.siebelinstitute. and their own vision of the perfect beer. no matter how complex the beer style or recipe. and a Ph. The “Advanced Homebrewing” course will take students past their basic homebrewing skills and allow them to brew with greater ease. in Biochemistry from The University of California. His books and lectures on beer design have helped countless brewers formulate award-winning beers based on classic styles. San Diego. Course materials concentrate on giving brewers the control they need to create the results they are looking for. Siebel Institute created the content of this course by adapting our professional educational content for application in the small-scale environment of homebrewing. Inc.com z Publisher: Siebel Institute of Technology Inc.S. and accuracy. Davis. 900 N North Branch Street. module or course must be at least twentyone (21) years of age. Admission Requirements All students applying for a program. Printed copies of course materials are available for an additional $50. and coauthor of Brown Ales and Smoked Beers. Chris White holds an M. The course content for this program addresses every key area of small-scale brewing:  Brewing Process  Brewing Water  Composition of Grain and Malting  Specialty Malts and Adjuncts/Cereals  Hops and Other Herbs  Brewing Calculations and Recipe Formulation  Milling and Adjunct Preparation  Enzymes in Brewing  Cleaning and Sanitizing  Mashing. and provide the equipment used in the Advanced Homebrewing Course. Illinois. Randy has contributed articles regarding brewing and beer styles to some of the world’s leading brewing publications.D. Other expenses: Living Expenses (Hotel Average) Meals.00 and have to be ordered at the time of application. Suite 1N Chicago.235. prior brewing knowledge is not required.S. the city offers beer lovers an amazing opportunity to explore and experience the best of American brewing.985.00 $1. Randy Mosher is the author of The Brewers Companion. in Biochemistry from the University of California. one of the world’s largest retailers of equipment and supplies for home and craft brewers. Chris Graham is the Vice-President of Beer. The brew system and accessories are provided by one of the industry’s leading suppliers of small brewing equipment: Beer. gastropubs and brew-friendly restaurants. and More Beer. Level: Intermediate Campus: Chicago Course Description The first-ever advanced one-week course designed specifically for homebrewers. Sparging and Lautering  Wort Boiling and Clarification  Wort Cooling and Aeration  Nature of Yeast and Yeast selection  Yeast Handling and Fermentation Practices The Instructors Ray Daniels is the author of Designing Great Beers: The Ultimate Guide To Brewing Classic Beer Styles. Radical Brewing and Tasting Beer. a company that has been the standard of excellence for service to For this course.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. Chris is president of White Labs.00 $2. misc. City transportation.28 (07/21/2015) Continuing Education Campus S50: Advanced Homebrewing       Maturation and Aging Clarification and Filtration Carbonation / Air Exclusion In-package Conditioning Basic Home Draught Systems Sensory Evaluation the homebrewing and professional brewing communities since 1995. (Average) 115 $ per day 50 $ per day After Hours Added Bonus: Discovering Chicago's Vibrant Beer Scene! Along with being one of the world's most vibrant cities. modern techniques. He has lectured on brewing and beer styles across the country and has been involved in an ongoing effort to revive extinct historical beers.R2015. flexibility. but students will benefit from existing knowledge of brewing technologies and/ or related sciences. Chicago also hosts one of the nation's most vibrant beer cultures. Beer. Beer. the “Advanced Homebrewing” course takes hobby brewers beyond beer kits and extract brewing into the realm of advanced brewing techniques. From the multi-award winning brewpubs to the dozens of beer bars.

Some of the topics presented include:  The fundamentals of beer and food  The importance of matching intensity  Common flavors/aromas  Dealing with contrasts (bitter.com S10: Brewing Microbiology Level: Intermediate Campus: Montréal Course Description The Siebel Institute Brewing Microbiology course is designed to provide the theoretical knowledge and practical skills required to implement an effective microbiological quality control / quality assurance program. Combining lectures. etc.R2015. Printed copies of course materials are available for an additional $50.00 and have to be ordered at the time of application. Practical work will reinforce the techniques required to isolate and identify microorganisms as well as demonstrate some of the latest developments in brewing microbiology.00 $815. sweet. When not on campus. z Publisher: Siebel Institute of Technology Inc. Quebec.00 $715. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. The Siebel Institute of Technology Brewing Microbiology course is conducted at our Siebel Institute Microbiological Services division in Montreal. students will be able to enjoy the beauty and history of Montreal. Tasting Beer with presentations by Lucy Saunders. one of the world's leading yeast & genetic research facilities. misc. This one-day class aims to acquaint the participants with the theoretical and practical aspects of putting beer and food together. More than ever.)  Recreating familiar flavor combinations  A word about wine and food  Common vocabulary of beer and food  Beer ingredients and flavor sources  Food ingredients that share characteristics with beer  Food preparation methods and their importance in beer pairings  Evolved beer and food traditions (Belgium. Author.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. For this course. and will promote an understanding of the essential modern-day tools for effective microbiological evaluation of process and product. Suite 1N Chicago. Other expenses: Living Expenses (Hotel Average) Meals. and hands-on activities.28 (07/21/2015) S42: Beer and Food: A Hands-On Encounter Level: Entry Campus: Chicago Course Description Conducted and presented by Randy Mosher. module or course must be at least twentyone (21) years of age. Illinois.com Page 20 . from casual to very elegant. and give students a good working knowledge of matching beer and food and being able to explain the combinations to their audiences. Author The Best of American Beer and Food and brewer/chef Jared Rouben .  Beer and desserts  Planning a Beer and Food Menu Team project: plan a menu  Cooking with beer as an ingredient o Opportunities and limitations o Marinades o Pan sauce  Grilling with beer o Discussion o Hands-on and tasting Admission Requirements All students applying for a program. aromas and textures that allow it to perfectly complement nearly any food. umami. UK.com Director of Education John Hannafan jhannafan@siebelinstitute. flavors  Specifics of beer and cheese  Beer with salads and appetizers  Beer and main dishes  A beer and food lunch at Goose Island Brewpub and discussion with the chef. Germany)  Beer and Breakfast  Beer and cheese  About cheese: types. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $100.siebelinstitute. creating an environment that is unique to brewing education. prior brewing knowledge is not required. 900 N North Branch Street. one of the world's most scenic and vibrant cities. beer is seen as a respectable companion to food in all settings. City transportation. The course will acquaint the student with the appropriate methods for biological and sanitary control within the brewery. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www. The laboratory exercises provide opportunities to acquire skills in microbiology and microscopy. Beer has such a huge range of flavors. this class seeks to break this complex subject down into its important theoretical and practical components. A detailed study of the microorganisms that are likely to occur during the various stages of the brewing process will be conducted. Canada. tastings. fat. Our Microbiological Services division is located at the National Research Council Biotechnology Research Institute. Students will be surrounded by research professionals using state-of-the-art equipment.

60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. the Craft Distilling Operations and Technology course will give you a foundation of understanding on which you can build a successful career in craft distilling. (Average) (continued) Course Syllabus  The Nature of Yeast  Pure Yeast Cultures: Maintenance and Selection  Yeast Viability: Cell Concentration.R2015. and profitably. Printed copies of course materials are available for an additional $50. 900 N North Branch Street. you will learn production techniques involved in distillation from grain.005.com Page 21 . Suite 1N Chicago. misc. During the five-days of the course.00 and have to be ordered at the time of application. but students will benefit from existing knowledge of brewing technologies and/ or related sciences. If you are considering entering this quicklygrowing segment of the alcoholic beverage industry.siebelinstitute. this course will give you the training you need to operate your distillery efficiently. Measurement  Yeast Handling Practices  Microbiology of Grains and Water  Wild Yeast and Yeast Mutants  Wort Spoilage Bacteria  Beer Spoilage Bacteria  Identification of Contaminants  Bacterial and Wild Yeast Detection  Yeast Growth and Fermentation  Beer Hazes and Sediments  Microbiology Program for Breweries  Sterile Membrane Filtration  General Brewery Cleaning and CIP  Flavor Production  Rapid Microbiological Methods  Sampling Techniques and Environmental Hygiene  Pasteurization S51: Craft Distilling Operations and Technology Level: How to apply Intermediate To apply for this program/course please visit our website at http://www. For this course. fruit and other products from start to finish. With content created and presented by some of the leading international experts in distilling. module or course must be at least twentyone (21) years of age. z Publisher: Siebel Institute of Technology Inc.com Director of Education John Hannafan jhannafan@siebelinstitute.28 (07/21/2015) S10: Brewing Microbiology Other expenses: Living Expenses (Hotel Average) Meals. Admission Requirements All students applying for a program. Pitching.455.com Campus: Chicago Course Description The Siebel Institute Craft Distilling Operations and Technology course is designed to give students the critical information they need to create distilled spirits in a small-scale distillation environment.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition.00 $3. prior brewing knowledge is not required. Illinois. Course Syllabus: Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total 115 $ per day 50 $ per day  Introduction To Distilling  Materials and Processing  Fermentation: Theory and Fundamentals  Fermentation: Distilling Applications  Distillation Technology: Fundamentals of Distillation  Distillation Technology: Applied Methodology  Post-distillation: Flavor Development/Maturation/ Blending of Distilled Spirits  Packaging $550. City transportation. safely. Students will learn the theory behind working successfully in small distillery operations as well as related management and logistical issues.00 $4.

With content designed and presented by an international group of brewing educators. advise cooks and staff on beer meals. distributors. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $550.siebelinstitute. lagers and specialty beers. but students will benefit from existing knowledge of brewing technologies and/ or related sciences.610. and organize beer purchases. retailers and restaurants and bars on the production of beer.410.00 $3. the Doemens Beer Sommelier course offers students an allencompassing experience in all things beer. module or course must be at least twentyone (21) years of age. held in Germany. and now this in-depth course is available in the Englishlanguage. Equipment and Hygiene  Sensory Analysis Training  Beer Tasting and Sensory Evaluation z Publisher: Siebel Institute of Technology Inc. prior brewing knowledge is not required. For this course. but students will benefit from existing knowledge of brewing technologies and/ or related sciences.00 $2. the 2-week Doemens Beer Sommelier course has provided instruction and certification to hundreds of servers. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $250. an oral exam in the beer presentation sector in gastronomy.00 $4. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www. Doemens Academy of Munich.com Director of Education John Hannafan jhannafan@siebelinstitute. Alcohol and the Law Psychological Factors Affecting Beer Consumption Beer Trends and Future Prospects Beer and Food Beer and Cheese Cooking with Beer Highlighting Beer in Gastronomy Tapping and Pouring Beer Cellaring and Aging Beer Brewery Tour This course is completed with an evaluation of papers regarding the creation of a beer meal and a beer menu.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. The goal of the Doemens Beer Sommelier course is to impart knowledge regarding beer on a level that enables the certified sommelier to advise customers of breweries. and also sensory beer defects.00 and have to be ordered at the time of application. module or course must be at least twentyone (21) years of age.00  Technology of Beer Production  Beer Dispensing. how to select the right beer for pairing with the dish of their choice and the positive health benefits of moderate beer consumption.com Page 22 . Suite 1N Chicago. For this course. Other expenses: Living Expenses (Hotel Average) Meals. Upon successful completion of this course. 900 N North Branch Street. which is setting the standard for beer service worldwide. The syllabus provides complete coverage of the issues most important to the understanding and service of ales. Course Syllabus                Beer Brewing The Beer Market and Marketing Beer and Glass Culture Beer Cocktails Building Beer Menus Beer. Printed copies of course materials are available for an additional $50. Beer sommeliers will also learn responsibilities in maintaining quality of the beer served to the guest and its perfect presentation. introduced this course at the Siebel Institute campus.28 (07/21/2015) S51: Craft Distilling Operations and Technology (continued) Course Syllabus (continued):         Sensory Aspects of Distilled Spirits Utilities: Energy. individuals will be granted the title of “Doemens Beer Sommelier”. which also makes one eligible for participation in the annual Doemens Beer Sommelier World Championship. Water Process Control Quality Control. prior brewing knowledge is not required.00 $2. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. misc.360. with a practical sensory test to detect and describe different beer varieties and categories.860. Illinois. and two written exams after the first education phase and at the end of the course. Plant Cleaning and Microbiological Control Craft Distillery Management Taxation and Compliance Environmental Issues Engineering and Maintenance Admission Requirements All students applying for a program.com W55: Doemens Beer Sommelier Level: Intermediate Campus: Chicago Course Description In 2012. Germany. and students will learn to create beer menus. Since 2004. Admission Requirements All students applying for a program. City transportation. brewers and beer experts in Europe and South America.R2015. dominant characteristics of beer styles.

distributors and agents in the bedrock principles of draught service. Illinois. the content will thoroughly address every critical issue in draught technology. Colorado 80401 U. Pressure. Contact us for more information. For this course.S. Through a mix of classroom presentation and hands-on demonstration. Installation and Maintenance: Overview  Brewery.com Page 23 . Required Absolute Pressure: A Universal Dilemma  Inadequate Original Beer Line Restriction: A Universal System Design Flaw  Gas Blends and Beer Pumps: Solutions to Long Draws and Temperature Variables Quality Assurance at the Retail Account  Line Cleaning and Dispense Equipment Maintenance  Foam and Waste Management  Retail Facility Maintenance No matter what your position in the brewing industry. 900 N North Branch Street. Also available for on-site training worldwide. Suite 1N Chicago.R2015. City transportation. The “Draught Executive” course is designed and instructed by Martin Schuster.com The “Draught Executive” course has been created to train busy salespeople. misc. Hose Material. Admission Requirements All students applying for a program. Wisconsin 53223 U. Distributor and Retail Personnel: Accountability The Quality and Presentation of the Brewer’s Beer  Beer Styles and Brands: Recognizing a Beer’s Unique Characteristics  Presentation Standards: Meeting The Brewer’s Preference  CO2 Volumes & Carbonation at Dispense: The Heart of Quality Assurance  The Propellant and Absolute Pressure Properties of CO2 Evaluating and Modifying Existing Draught Systems  Retail Account Profile: Identifying “The Problem”  Troubleshooting Basics: Temperature.28 (07/21/2015) W55: Doemens Beer Sommelier S56: Draught Executive  Temperature and Altitude: Effect on CO2 and The Beer Designing Beer Lines  Hose Selection: Application. Internal Diameter and Length  The Science and Art of Restriction: Controlling the Rate of Flow with Beer Line  Designing & Modifying Beer Lines: Carbonation Selection Always Comes First! (continued) Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. The educational content of this two-day course is designed to give students the maximum understanding of draught technology in the shortest time possible.S.A How to apply Course Description To apply for this program/course please visit our website at http://www. module or course must be at least twentyone (21) years of age. who has provided training and consulting services to some of the world’s largest and most successful breweries. CEC 325 Golden. the Draught Executive Course is the perfect introduction to the challenging technical world of draught service.A. (Average) 115 $ per day 50 $ per day Level: Entry Siebel Draught Training Center Locations: Siebel Denver Draught Center 17755 W. with a topic mix that includes: Draught Tech Knowledge  Draught System Design.siebelinstitute. Other expenses: Living Expenses (Hotel Average) Meals. z Publisher: Siebel Institute of Technology Inc. Siebel Milwaukee Draught Center 8300 West Good Hope Road Milwaukee. Printed copies of course materials are available for an additional $50. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. prior brewing knowledge is not required. 32nd Ave.com Director of Education John Hannafan jhannafan@siebelinstitute. Mechanical and Quality Control  Correct Carbonation vs.00 and have to be ordered at the time of application.

28 (07/21/2015) S56: Draught Executive S55: Draught Master (continued) Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total Other expenses: Living Expenses (Hotel Average) Meals.A Course Description How to apply To apply for this program/course please visit our website at http://www. and draught business operations and training needs at all brewery. director of the Siebel Draught Courses. z Publisher: Siebel Institute of Technology Inc. Illinois. their budget and their goals. For this course.siebelinstitute. Simple mechanics.00 $990.A. distributor. with industry-leading content and instruction throughout the class. Since 1971. technical education development and training instruction to the draught beer industry. Wisconsin 53223 U. prior brewing knowledge is not required. the dispense characteristics and requirements of all styles and families of beers. fluid dynamics. Highlights of this course include:  Understanding and training on all styles and brands of beer and dispense systems  Emphasis on craft. The “Draught Master” course blends theoretical fundamentals of dispense with “hands-on” practical application using a wide range of brand kegs. 900 N North Branch Street. Martin has trained over 1. module or course must be at least twentyone (21) years of age. misc. the four-day “Draught Master” course will build your knowledge through extensive and in-depth content. The course starts with the two-day “Draught Executive” course which offers novicelevel draught training for those who need only basic understanding of draught technical issues. Martin has supplied a wide variety of dispense equipment.com Siebel Institute of Technology offers the most comprehensive draught training in the industry. Admission Requirements All students applying for a program. modifying and maintaining existing dispense systems  Troubleshooting and resolving dispense problems  Understanding and using the 2009 Brewers Association Draught Beer Quality Manual  Draught business practices in the brewery. 32nd Ave. you will gain the skills you need to understand draught dynamics from keg to glass. (Average) $100. chemistry.S. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.distributor-retail-allied supply chain Your Instructor The Siebel draught workshops and courses are presented by Martin Schuster. Suite 1N Chicago. City transportation. physics. field services. import and specialty dispense  Student option to utilize their preferred brand of keg throughout the workshop  Beer line.S.com Page 24 . CEC 325 Golden. Siebel Milwaukee Draught Center 8300 West Good Hope Road Milwaukee. He is extensively familiar with the design and operations of all major brands of equipment.R2015. but students will benefit from existing knowledge of brewing technologies and/ or related sciences. For those looking for training that will take them from little-to-no knowledge of draught to complete understanding of the technology. draught beer math and basic customer skills form the core of the curriculum.00 115 $ per day 50 $ per day Level: Entry Siebel Draught Training Center Locations: Siebel Denver Draught Center 17755 W. microbiology. In the short duration of this course. and we are proud to offer this innovative course that allows students to choose the level of training that meets their skill level. retail and allied supply levels. Courses offer a mix of technical theory and hands-on activities presented in facilities dedicated specifically to draught training. The following two-days will build on that level of draught knowledge to give students the skills and confidence required to address more demanding draught-related situations.com Director of Education John Hannafan jhannafan@siebelinstitute. pressure and system cooling design and installation  Special event and novelty dispense  Evaluating.00 $890. Colorado 80401 U.000 students from hundreds of companies all over the world.

00 and have to be ordered at the time of application. Brewhouse.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. The “Essential Quality Control” course presents a full range of topics related to quality control (QC) that will give you the tools required to produce beers of the highest quality and consistency.00 $4.00 $1. misc.28 (07/21/2015) S55: Draught Master (continued) Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total Other expenses: Living Expenses (Hotel Average) Meals. Vitality. Lecture topics include:  Sensory Analysis Training: Flavors associated with Water. City transportation. misc.375.com Director of Education John Hannafan jhannafan@siebelinstitute.00 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www.R2015. sensory evaluation. For this course. Fermentation. Other expenses: Living Expenses (Hotel Average) Meals. The emphasis in this course is practical hands-on learning enhanced by lectures dealing in the sciences behind the techniques. bacteria detection. and hosted at the White Labs facility in San Diego. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www.00 $1. but students will benefit from existing knowledge of brewing technologies and/ or related sciences.455. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. 900 N North Branch Street. Cell Concentration/ Pitching   Wort Spoilage Bacteria Beer Spoilage Bacteria The Spoilage Potential of Beer Detection of Contaminants by Bioluminescense Wild Yeast Detection and Identification Taste Panels Dry Yeast Yeast Growth and Fermentation Beer Hazes and Sediments Sampling Techniques and Environmental Hygiene Microbiology Program for Breweries Basic Equipment for a QC Lab Admission Requirements All students applying for a program. Illinois. Chris White of White Labs. California. including Lyn Kruger of Siebel Institute and Dr.siebelinstitute. (Average) $250.com Page 25 . prior brewing knowledge is not required. Contamination and Associated Flavors  The Nature of Yeast  Pure Yeast Cultures: Maintenance. Selection and Propagation  Yeast Viability.005.com S65: Essential Quality Control     Level: Intermediate       Campus: San Diego Course Description This course is jointly offered by Siebel Institute and White Labs. Suite 1N Chicago. with instruction provided by some of the most recognized experts in brewing. taste panel design and management. City transportation.00 $3.siebelinstitute. Your learning experience will include extensive practical and theory instruction in areas such as advanced sensory analysis techniques. This course will cover all of the most important aspects of a complete QC program.625. module or course must be at least twentyone (21) years of age. analytical testing and microbiological testing. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $550. sampling techniques and lab. Over the span of 2-weeks you will learn the tools and procedures used worldwide to evaluate beer at every critical phase of production. Maturation.com z Publisher: Siebel Institute of Technology Inc. employing standards designed and tested by organizations like the ASBC and EBC. Printed copies of course materials are available for an additional $50.

R2015. propagation. and is currently the Homebrew editor and a contributing writer for All About Beer magazine. BU. alternate mashing techniques  Fermentation: pitching rates. competitive judging Your Instructors Instruction and content for the Master of Beer Styles course is provided by two highly recognized style masters. Using the styles guidelines created for the Association of Brewers’ World Beer Cup ®. high-alcohol fermentation. The Magazine. Admission Requirements All students applying for a program. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. and is a top graduate of the Siebel Institute of Technology International Diploma program.com Director of Education John Hannafan jhannafan@siebelinstitute. and more  The flavor contributions of raw ingredients: malts. z Publisher: Siebel Institute of Technology Inc. bottle and cask conditioning  Beer evaluation: benchmark comparisons. and their own vision of the perfect beer. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www. Suite 1N Chicago. Randy has contributed articles regarding brewing and beer styles to some of the world’s leading brewing publications. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $250. key attributes by style. lagers and specialty beers. Randy is also a founding partner in a Latin-inspired brewery in Chicago. cream) and more  Aging and maturation: effects of aging. Illinois. sources. modern techniques. and coauthor of Brown Ales and Smoked Beers. 5 Rabbit Cerveceria. module or course must be at least twentyone (21) years of age. off-flavors and aromas. sour mashing. For this course. misc.00 $1. each style category and sub-category is presented in detail. as well as a candidate for the masters degree in Brewing and Distilling at Heriot-Watt University. with emphasis on the methodology used to brew beer that matches the style parameters while retaining the brewer’s own artistic interpretation “beyond the benchmarks. Other expenses: Living Expenses (Hotel Average) Meals. Ray Daniels is the author of Designing Great Beers: The Ultimate Guide To Brewing Classic Beer Styles. Ray also was co-founder and organizer of the Real Ale Festival held each year in Chicago.180. specialty ingredients including details and contact information on raw ingredient suppliers  Yeast: selection for style. multiple fermentations. great Michael Jackson. whose beers have won accolades and awards. which was referred to as “A spectacular resource for homebrewers and microbrewers alike” by Beer. His books and lectures on beer design have helped countless brewers formulate award-winning beers based on classic styles.00 $1. handling multiple yeasts  Brewhouse: dealing with difficult ingredients. the late. Course Description The Master of Beer Styles course is designed to give professional brewers the skills they need to create award-winning ales. prior brewing knowledge is not required. alternate fermentation organisms. alcohol. City transportation. Ray serves as editor-in-chief for The New Brewer and Zymurgy magazines. including at the Smithsonian Institution. color.00 and have to be ordered at the time of application. this course provides in-depth analysis of the techniques and technologies used to design and brew the full range of established and emerging styles. specialty (steam. 900 N North Branch Street. hops.siebelinstitute. Topics included in this intensive threeday course include:  The purpose. and has brewed obscure beer styles and presented them in a joint appearance with noted legendary beer expert .” Students will do extensive taste analysis of commercially produced beers that are the standard bearers for their respective styles. storage on wood.28 (07/21/2015) S32: Master of Beer Styles Level: Entry Campus: Chicago During the course.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition.com Randy Mosher is the author of The Brewers Companion. Printed copies of course materials are available for an additional $50. Ray Daniels and Randy Mosher. He has lectured on brewing and beer styles across the country. origins and evolution of styles  Recipe formulation mechanics (grist bill and hop bill calculations)  Style-specific formulation and process planning  Benchmarking style parameters: gravity. temperature effects. adjuncts. water.com Page 26 . as part of an ongoing effort to revive extinct historical beers. adjunct use.430.

misc. This course addresses these. with a special emphasis on beer styles and tasting. designed and conducted by Randy Mosher. Numerous detailed leave-behinds summarize and expand key points and provide a handy reference on selected topics. tasting methods and a wide range of classic and modern beer styles as well as how to present the beer experience so as to make it fully enjoyable to their customers. Specialty beers offer great profit opportunities. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.siebelinstitute. module or course must be at least twentyone (21) years of age. Printed copies of course materials are available for an additional $50.315. City transportation. By the end of the course. Entry Campus: Chicago Course Description Solid information has never been a more critical tool in selling beer.28 (07/21/2015) S30: Master of Beer Styles and Evaluation Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $250. we ask that those attending have a basic understanding of how beer is made in order to get the most from this course. This course can be customized to provide additional detail and discussion of a distributor’s. is a two-day hands-on workshop that gives participants a solid foundation of beer knowledge. and those beers can be included in the appropriate style tasting as well as the beer-and-food pairings.com Students can take each of the courses separately. brew. Illinois. the tuition is a substantial saving over the individual course tuitions. It is important that distributors and retailers keep up with them in order to offer products and programs that satisfy their thirst for exciting new beer experiences. While students do not need a brewing background to attend this course. and builds knowledge from the ground up. and evaluate goldmedal beer recipes. 900 N North Branch Street. prior brewing knowledge is not required. as well as for expanding their selection of brewing styles. z Publisher: Siebel Institute of Technology Inc.00 $1.565. and more than a few of the terms used to describe it can be confusing. giving participants the building blocks to understand beer in all its many glorious forms. When taken together.00 $1. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www.com Page 27 . attendees will have a working knowledge of the origin and nature of beer. Other expenses: Living Expenses (Hotel Average) Meals. importer’s or retailer’s beers. For this course.00 and have to be ordered at the time of application. but consumers of beer are becoming highly sophisticated in their knowledge of beer.R2015. Suite 1N Chicago.00 Level: S39: Professional Beer Tasting and Styles Level: Entry Campus: Chicago Course Description The Siebel Institute Master of Beer Styles and Evaluation course is designed to give professional brewers the skills they need to formulate.com Director of Education John Hannafan jhannafan@siebelinstitute. The “Master of Beer Styles and Evaluation” is composed of two Siebel Institute courses:  Sensory Analysis for Flavor Production and Control  Master of Beer Styles Course Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. Those with either professional brewing experience or formal training in the equivalent of our two-week Concise course will find this course highly valuable in formulating and perfecting beer for competitions such as the World Beer Cup® and Great American Beer Festival®. Admission Requirements All students applying for a program. The Siebel “Professional Beer Tasting & Styles” course. There are many misconceptions about beer.

City transportation.siebelinstitute. Fermentation and Maturation Associated Flavors  Post Fermentation and Contamination Associated Flavors Admission Requirements How to apply All students applying for a program. Other expenses: Living Expenses (Hotel Average) Meals. and Water Evaluation  Brewhouse. Hop.com The Sensory Analysis course is designed and presented by Lyn Kruger.00 and have to be ordered at the time of application. Part of the “Master of Beer Styles and Evaluation”. Topics covered include:  Overview of the Brewing Process: Origins of Flavors  Introduction to Sensory Evaluation and the Beer Flavor Wheel  Malt. Illinois. prior brewing knowledge is not required.00 and have to be ordered at the time of application. President & COO of Siebel Institute of Technology.00 Level: Entry Campus: Chicago Course Description The Siebel Institute “Sensory Analysis for Flavor Production and Control” course has been designed to give brewers the tools they need to effectively identify and control flavors and aromas in beer. Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition.siebelinstitute.com For this course. the Siebel Institute Sensory Analysis for Flavor Production and Control is the perfect way to “tune up” your sensory skills.28 (07/21/2015) S39: Professional Beer Tasting and Styles S31: Sensory Analysis for Flavor Production and Control (continued) Some of the topics presented include:  Sensory  Beer by the Numbers  Common Defects of Beer  The Process of Brewing  What is a style?  Ales of the United Kingdom  Lager  European Ales  Belgium and France  New American Classics  Serving and Storing Beer  Beer and Food Admission Requirements All students applying for a program. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $100. Other expenses: Living Expenses (Hotel Average) Meals. and gives students the knowledge required to effectively control them. module or course must be at least twentyone (21) years of age. Printed copies of course materials are available for an additional $50. misc.00 $960.com Director of Education John Hannafan jhannafan@siebelinstitute. City transportation.R2015.com Page 28 . z Publisher: Siebel Institute of Technology Inc. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www.00 $505. 900 N North Branch Street. For this course. the one-day Sensory Analysis course takes students through samples of flavor and aromatic compounds associated with raw materials and brewing. Printed copies of course materials are available for an additional $50. Suite 1N Chicago.00 $405. (Average) 115 $ per day 50 $ per day Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $100. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.00 $860. misc. prior brewing knowledge is not required. module or course must be at least twentyone (21) years of age. To apply for this program/course please visit our website at http://www.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. analyses the origins of those compounds. Whether taken alone or as part of the Master of Beer Styles and Evaluation program.

misc. 900 N North Branch Street. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www. Triangle…  Descriptive Tests: Characteristics.com Facilities and Environment  Running a Panel  Training the Trainer Test Methods  Difference Tests: Duo/Trio. module or course must be at least twentyone (21) years of age.430. WIP.siebelinstitute. and it can also benefit brewing guilds looking to form taste panels of guild members towards evaluating and improving the quality of beers produced by their members. Rewards and Retention  Validation Other expenses: Living Expenses (Hotel Average) Meals. and how?  Personnel. consistency and profitability.R2015. By effectively utilizing taste panels appropriate for the required task. Illinois. and take action to ensure the highest possible quality and consistency in your beer. collecting and analyzing the results compiled from trained tasters. small/mid-size /large breweries  Selection  Training  Scheduling and interdepartmental relations  Motivations. analyze. your brewery will improve quality. but students will benefit from existing knowledge of brewing technologies and/ or related sciences.00 and have to be ordered at the time of application. analyze resulting data. Course Syllabus Brewery Quality Control/Quality Assurance  Definition of Panel and Panel Leader  Establishing Goals  Sample points: raw materials. Designed and conducted by brewing industry sensory panel experts.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition.28 (07/21/2015) S33: Sensory Panel Management Level: Intermediate Campus: Chicago Course Description The first line of quality control and product evaluation in any brewery is formed by trained taste panels. City transportation.180. Printed copies of course materials are available for an additional $50. This course is critical for breweries of practically every size. resources required/upper management support  Assessment and scaling these needs Establishing a Panel: For Brewpubs. facilities. Troubleshooting  Close Loop Corrective Action Admission Requirements All students applying for a program. Intensity…  Significance and Analysis – data analysis/result/ validation/action plan/tracking/communications  Actions and Alternatives. and taking the right actions based on the results.com Director of Education John Hannafan jhannafan@siebelinstitute. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $250. finished beer  Activities & Tools  Basic Sensory Physiology: Human Flavor Perception  Definition of Sensory Evaluationevoke. prior brewing knowledge is not required. measure. Suite 1N Chicago.com Page 29 . z Publisher: Siebel Institute of Technology Inc. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.00 $1.00 $1. For this course. this three-day course instructs you in the tools and techniques used by the world’s leading brewers to assess their products.  Non-Physiological Influences on Flavor Perception Taste Panels as a Quality Tool  What can they achieve. The Siebel Institute “Sensory Panel Management” course was created to help you build panels that achieve these results and more.

Printed copies of course materials are available for an additional $50. Some of the topics presented include:  Creation of a winning bar/restaurant concept (with a focus on brew pubs and beer-friendly bars and restaurants)  Business and legal structure  Fundamentals of financial issues  Understanding feasibility and how it affects your business plan  Importance of financial statements  Beverage planning and management  Creating menus that work  Human Resources (HR) and dealing with staff  Marketing and promotions  Service design and quality assurance  Cost control Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $250.00 $2.28 (07/21/2015) K10: Start Your Own Bar and Restaurant Level: Entry Campus: Chicago Course Description The Siebel Institute is pleased to announce the newest addition to our course offerings which also creates the last two-days of our “Start Your Own Brew Pub” course. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.siebelinstitute.” Admission Requirements All students applying for a program. prior brewing knowledge is not required. module or course must be at least twentyone (21) years of age.00 Level: Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total Other expenses: Living Expenses (Hotel Average) Meals. $100. misc.00 $960. 900 N North Branch Street. (Average) Campus: 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www. Suite 1N Chicago. the content of the course will deal with “real-world issues” when opening and operating a restaurant and/or bar. City transportation.00 and have to be ordered at the time of application. Entry Chicago Course Description The “Start Your Own Brew Pub Course” is designed to give students the knowledge to build and operate their own brew pub from both the beer and food-side. City transportation.140.com Designed and presented in partnership with Kendall College.390. The course consists of two other Siebel Institute courses: “Start Your Own Brewery” and “Start Your Own Bar and Restaurant. the Midwest’s premier hospitality management school. Other expenses: Living Expenses (Hotel Average) Meals.R2015.com Director of Education John Hannafan jhannafan@siebelinstitute. (Average) Admission Requirements All students applying for a program. while maximizing your chances of succeeding in this competitive field. z Publisher: Siebel Institute of Technology Inc.00 $2.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. module or course must be at least twentyone (21) years of age.00 KL11: Start Your Own Brew Pub $860. The “Start Your Own Bar and Restaurant” course will give you the information you will need to build the food and bar operations of your brew pub. Illinois. prior brewing knowledge is not required. For this course. misc.com Page 30 . 115 $ per day 50 $ per day For this course.

Printed copies of course materials are available for an additional $50. z Publisher: Siebel Institute of Technology Inc.com S80: Start Your Own Brewery Level: Entry Campus: Chicago Course Description Designing. The “Start Your Own Brewery” course presents issues that every prospective brewery owner should know to help build a successful business from the ground up while avoiding pitfalls and mistakes that can compromise the efficiency and profitability of the brewery.430. module or course must be at least twentyone (21) years of age.com Page 31 . Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $250. Brew-on-Premise. Suite 1N Chicago. waste water and regulations Restaurant Operations  Restaurant components and management  Steps in creating a successful restaurant  Site selection and real estate considerations Marketing Your Venture  Public relations and events  Packaging design and point-of-sale (POS) materials Distribution  Finding a distributor  Franchise laws  Working with distributors Admission Requirements All students applying for a program. building and operating a successful brewery requires a mix of business and brewing knowledge. prior brewing knowledge is not required. Microbrewery. Illinois. and the Siebel Institute is pleased to announce the first course ever specifically designed for small brewery start-up. bringing some of the industry’s most successful businesspeople to our Chicago classroom.28 (07/21/2015) How to apply To apply for this program/course please visit our website at http://www.00 Optional: Printed Course Materials Electronic copies of the lectures (PDF) are included in the tuition. 900 N North Branch Street. Brewpub. Distributor and Restaurant Management Some of the topics presented include: Brewery Process and Design  Anatomy of a Commercial Brewery  Buying brewing equipment  Figuring production capacity  Packaging equipment  Site selection and practical considerations  Utilities.180. During the course. The Siebel Institute “Start Your Own Brewery” course covers the brewpub & microbrewery design and startup issues that you need to know to get your business rolling.00 $1. each day features a successful brewery entrepreneur who will share their story and answer questions from the class.R2015.00 $1.com Director of Education John Hannafan jhannafan@siebelinstitute. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. Along with content that addresses brewingrelated and restaurant/pub management issues. the class will spend time with successful brewers and business owners including executives from these businesses: Regional Packaging Brewery.00 and have to be ordered at the time of application. This three-day course is designed and conducted by Ray Daniels and Siebel Institute brewing faculty augmented by specialists in restaurant operations and business planning. For this course.siebelinstitute.

Suite 1N Chicago.28 (07/21/2015) Other expenses: Living Expenses (Hotel Average) Meals. Participants study as their schedule permits. This course allows executives. instant messaging and "white board" facilities that will allow students to consult with our world-class brewing industry faculty. Storage. Designed exclusively for the WBA.com Page 32 . and brewing-industry decision makers around the globe to participate in professional-level Englishlanguage training over the Internet. adjuncts and other malts Brewing Water Brewer’s Yeast Hops Milling Mashing and Wort Separation Wort Boiling. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute.siebelinstitute.00 $960. maximizing student comprehension of even the most complex topics. students require only basic experience in computers to navigate through the course. The World Brewing Academy (WBA) introduces a way to learn the basics of brewery dynamics without the need to travel.com z Publisher: Siebel Institute of Technology Inc. misc. For this course. Tuition Fees and Charges Application Processing Fee (non-refundable) Regular Tuition Total $100.00 How to apply To apply for this program/course please visit our website at http://www. Many presentations are accompanied by full instructor narration.R2015. (Average) 115 $ per day 50 $ per day How to apply To apply for this program/course please visit our website at http://www. Wort Cooling and Aeration Fermentation Maturation. module or course must be at least twentyone (21) years of age. Course Syllabus          Level: Entry Course Description Brewing industry executives and those considering entering the industry need to know the ins-and-outs of professional brewery operations in order to make effective financial and managerial decisions. Warehousing Cleaning and Sanitizing Beer Dispense and Serving Biological Control Quality Issues Beer Styles Admission Requirements All students applying for a program.         Brewing Process Overview History of Brewing Malting. the software employed in our web-based training (WBT) program uses state-of-theart Internet tools including Internet Chat Rooms.siebelinstitute.com Continuing Education Online WT4: Executive Overview of the Brewing Process (Online) The Executive Overview of the Brewing Process offers an extensive range of topics covering each critical area of brewing technology. Whirlpool. 900 N North Branch Street. Illinois.com Director of Education John Hannafan jhannafan@siebelinstitute. The average time per student spent studying is 5-hours or less per week. Our student facilitator is available via e-mail or chat room to make sure your educational experience is as complete as possible. students will cover the topics listed in the syllabus. During the three-week duration of this online program. administrative staff. Carbonation and Filtration Packaging. Although our program uses advanced features.00 $860. and can utilize the resources of their own brewery for practical application of their course materials. City transportation. prior brewing knowledge is not required.

Siebel Institute is recognized by the Veterans Administration’s Vocational Rehabilitation program. Cancellations received after the 5th business day and prior to the first day of class will lead to a full tuition refund less the Application Processing Fee (APF). appropriateness and applicability of credit and whether credit should be accepted is the decision of the receiving institution. All students applying for a program. Department of Education. This can be satisfied by Cancellation After the Start of Class Campus Courses: A student may withdraw from a course. any decision on the comparability. If the application is not accepted by Siebel Institute all monies paid to Siebel Institute relating to the application. disability. module or program as set forth on the schedule below. provided that the student officially withdraws and submits a copy of his/her Official Orders to the Registrar at Siebel Institute. gender. and therefore does not qualify for Federal student loans. Refund Certificate Program 1 90% 2-5 50% 6-8 25% 9+ 0% Module & any 2-week Course 1 90% 2 50% 3 25% 4+ 0% Short Course (5 days or less) 1 50% 2+ 0% *Starting on the first day class is scheduled to meet up until and including the date written cancellation is received by the Siebel Institute Registrar Online Courses: A student may withdraw from an online course. national origin. Suite 1N Chicago. Siebel Institute of Technology is approved by the Division of Private Business and Vocational Schools of the Illinois Board of Higher Education. 60642. 900 N North Branch Street. and no certificate or diploma may be earned for any programs/courses for which a refund has been given. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. will be given based on the number of calendar days that have elapsed since the first day of such course. ancestry. the student will be dropped from all registered courses. Advanced level programs require students to have a specific knowledge of brewing technologies and/or related sciences in order to be approved to enroll. Suite 1N. Illinois. All monies paid to Siebel Institute. marital status. age. or GI Bill. or any other factor prohibited by law. module or course must be at least twentyone (21) years of age. Credits or coursework are not likely to transfer.S. if any. for any cancelled course will be refunded within thirty (30) business days of any such cancellation. modules and programs. Admission It is the policy of Siebel Institute to admit students without regard to race. will be given based on the percentage of completion as set forth on the schedule below. college or university. module or program at any time. provided that classes have not yet started during such period. Cancellation of Course Siebel Institute reserves the right to cancel any course for any reason at any time. if any. Individuals who do not satisfy either of the above requirements may apply after successfully completing a formal assessment review conducted by Siebel Institute’s Director of Education. creed.com Page 33 . The school does not guarantee the transferability of credits to another school. vocational trade school. Refund Schedule (Online Courses) Percentage completed*: Refund up to 10% 90% 11-20% 70% 21-30% 50% 31%+ 0% *Determined on the date written cancellation is received by the Siebel Institute Registrar Active military or reservist students who get called to duty or training: A student who is on active duty or is a military reservist (including members of the National Guard) may withdraw from Siebel Institute and receive a full tuition refund if such student is called for active duty or reassignment during the course/program. Financial Aid Siebel Institute of Technology is a privately-owned. Following withdrawal. including the APF. 900 N North Branch Street. grants. z Publisher: Siebel Institute of Technology Inc. including the APF. Refund Schedule (Campus Courses) Number of calendar days*: (a) Successful completion of the Concise Course in Brewing Technology OR (b) Two (2) years practical brewing experience. Illinois. sexual orientation. module or program at any time. color. Accreditation Siebel Institute of Technology is not accredited by an accrediting body recognized by the U. and partial tuition refunds. and partial tuition refunds.com Director of Education John Hannafan jhannafan@siebelinstitute.28 (07/21/2015) Policies and Procedures Cancellation of Enrollment Agreement Prior to Start of Class Approval The student may cancel the enrollment agreement by delivering written notice of such cancellation to the Siebel Institute registrar prior to 5pm on the 5th business day after the student has entered into the enrollment agreement to receive a full refund of all monies paid to Siebel Institute. All course cancellations must be made in writing to the Registrar at Siebel Institute. religion. Chicago. will be refunded to the student.R2015.

900 N North Branch Street. Students are directed to submit all complaints in a dated. For the benefit of networking.com Director of Education John Hannafan jhannafan@siebelinstitute.R2015.28 (07/21/2015) Grading Information Payment Advanced and Intermediate-level programs. Complaints against the school may be registered with the Board of Higher Education: Illinois Board of Higher Education Division of Private Business and Vocational Schools 431 East Adams. If Siebel Institute deems necessary. signed writing to the Office Manager of Siebel Institute. It is the student’s responsibility to ensure that their account is in order. facilities. If submitting payment by Wire Transfer. There will be no retesting beyond one (1) year. Wire Transfer.siebelinstitute. Siebel Institute respects your privacy and will not provide any personal information to parties. MasterCard. Illinois. and personnel of the school in this document. they may retake the final exam a total of two (2) times within a years’ time of the final. This catalog is updated regularly and available for download from the Siebel Institute website at http://www. programs. contact the registrar for banking information. Points Grade Description 95+ A+ Superior 90-94 A Excellent 85-89 B+ Very Good 80-84 B Good 75-79 C+ Fair Privacy 70-74 C Satisfactory <69 D Unsatisfactory If a student scores an unsatisfactory grade. Illinois 62701-1404 Phone: 217-782-2551 Fax Number: 217-782-8548 www. and fees described herein without notice or obligation. Records will be maintained in respective student files and treated as confidential. 60642 United States of America Phone +1 312 255 0705 Fax +1 312 255 1312 Registrar Lupe Zepeda lzepeda@siebelinstitute. checks drawn on a US bank and US money orders. Siebel Institute reserves the right to alter any policies. However. Siebel Institute endeavors to address.com Page 34 . respond to complaints within five (5) business days. Suite 1N Chicago. and where practicable.org z Publisher: Siebel Institute of Technology Inc. modules and courses within the “Certificate Studies” category are graded as follows: Payments are accepted through Visa. Grievance Termination Siebel Institute endeavors to treat all student complaints fairly and to address student concerns promptly. Instructors will also have access to full names and reduced demographic information. fees. Siebel Institute endeavors to present an accurate view of the policies. a written response may be presented to the student. programs. facilities. Allocate sufficient time to process the Wire Transfer payments.com/downloads/s iebel-academic-catalog/ Siebel Institute reserves the right to dismiss a student for any of the following reasons: (a) failure to maintain satisfactory academic progress (b) failure to pay school fees and/or tuition by applicable deadlines (c) disruptive behavior (d) posing a danger to the health or welfare of students or other members of the Siebel Institute community (e) failure to comply with the policies and procedures of Siebel Institute. Siebel Institute will share contact information with other participants in the same class.ibhe. Siebel Institute is not responsible for any transaction fees. Disclaimer The information in this document was the best available at the time of release. Second Floor Springfield.