Brewing and Beer
Belgium, Germany
- Dates – August 6–27, 2026
- Max Enrollment – 30
- Taught In – English
- Prerequisites – Yes
- Academic Area – Food Science & Technology
Program Overview
The program covers the same content in the very popular Introduction to Beer and Brewing course which includes cultural history of the world’s most consumed alcoholic beverage, beer. We will explore, hands-on, the raw materials that are grown (barley and hops) and used in brewing, and how these raw materials influence brewing efficiency and final quality.
The history of brewing has influenced governments, religions and culture at large. We will discover these impacts and living history as we travel through Germany and Belgium.
Program Contacts
- Program Coordinator – Ellen Ercolini
- Instructor – Glen Fox
Program Highlights
- The program will include visits to cultural significant breweries in Belgium and Germany including Weihenstephan, the oldest brewing in the world which started in (1040).
- There will be tours to Trappist monasteries in Belgium, the Weyermann malt house in Bamberg, Barth Hass hops processing in Nuremburg, cans and glass bottle manufacturing in Berlin to cover the brewing education elements.
- All of these provide detailed context of raw materials, other inputs and processing and final production of beer.
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