Reitenbach
The Beer Sommelier course covers aspects such as guided tastings, beer and food pairing, and beverage service. It enables the student to work as a sommelier, guiding the consumption and sales of beer. The Technology in Brewing Processes course is for those who want to learn the manufacturing processes, to improve technical knowledge, to professionalize their productions, and to enter the labor market. It guides how to plan and coordinate all stages of beer production.
Contact: info@scienceofbeer.com.br

Considering the principle that any sector, any specialty only develops and proliferates if knowledge is added, and that education is the main tool that enables the achievement of this goal, the institutions Instituto Cervezas de America (Chile), Berlin Beer Academy (Germany) and Beer Matters (Belgium), Science of Beer and Bier Akademie (Germany), recognized experts in instruction in the science of beer, join and create the World Beer Academy – Integrated Beer Teaching System.

Our courses follow the following concept: to provide historical and practical knowledge in a different way to each student. We follow the principle that professionals are not trained for the industrial line beer market. Our classes have purposely reduced capacity, so that students have assistance from our teachers during classes.

We have a highly specialized faculty, with extensive market experience, because we believe that no one has all knowledge alone. It is necessary to expand the sources of knowledge, bringing to the classroom the best professionals in the market, willing to share all the experience they have acquired in their areas as a form of teaching.

We also have the advantage of studying other foods and beverages that, in some way, are intertwined with the production process and the sensory characteristics of beer. We believe in a complete training, without content being omitted in our classes, so that in the end, we have people able to speak, serve, taste, evaluate, analyze beers.