Doemens Academy GmbH

English-language brewing technology training – offered under the brand “World Brewing Academy” (WBA), a result of the long-standing partnership between Doemens Academy and Chicago’s renowned Siebel Institute – has been recognized in the international brewing industry since 2001. The courses, of varying duration and diverse objectives, cover a wide range of brewing technology topics starting with the Concise Course in Brewing Technology, held only at the Siebel Institute.

Further courses of the WBA are offered and conducted at both campus locations in Munich and Chicago:
-WBA International Diploma in Brewing Technology Program (6 weeks in Chicago and 6 weeks in Gräfelfing)
-WBA Master Brewer Program (20 weeks, building on the Diploma Course)

The recipe for the success of this unique training initiative includes the fact that intensive transfer of knowledge in theory and practice, which takes place at two locations, brings together participants from all over the world. This promotes a lively exchange of ideas and allows our students to see the bigger picture! Furthermore, interested parties may take web-based courses, conducted exclusively via the Siebel Institute: Executive Overview of the Brewing Process, Concise Course in Brewing Technology and Associate Program. A detailed breakdown of training content and further information is published in our information brochure. Of course, we are also happy to answer personal queries.

Doemens has been training sommeliers in the beverage sector for many years. The origin is the training to become a beer sommelier, which has been successfully held several times a year since 2004. Water sommelier training has been running since 2011.

What all sommelier training courses have in common are outstandingly qualified instructors with an incredible amount of knowledge, but also great participants with whom there is always plenty of opportunity to exchange ideas. The courses have a very successful, multi-layered structure and therefore guide the participants through the respective topics in a structured way. Not only are the respective beverages tasted, but knowledge about marketing, positioning, trade and gastronomy is also imparted with clear practical relevance. Each training course is exciting and unique, and the participants have a lot of fun.

The sommelier courses at Doemens are characterized by their well-founded, competent teaching of theoretical and practical sensory units: Course participants are first familiarized with the theoretical basics of sensory analysis. The intensity and scope of the sensory exercises are coordinated. The lecturers have correspondingly deep and comprehensive theoretical and practical experience.
After successful sommelier training at Doemens, participants see the product with different eyes and with more taste. They now treat the respective products differently. Their appreciation of the products and also of the producers has increased.

Engineering & technological consultation: In cooperation with our consultants, practical problems in the field of brewing and beverage technology can be competently managed. Qualified Doemens consultants -analyse processes in the framework of traditional, on-site inspection -help develop a targeted approach to technology maintenance -help achieve planning milestones by offering efficient solutions in these areas: facility expansion, putting newly installed equipment online, adapting new recipes and production methods, maintaining sterile procedure, optimizing proven production strategies.

To check operational sterile procedure methods in order to limit internal weaknesses, our testing laboratory can provide qualified personnel for obtaining sterile samples on-site. Microbiological deficiencies in production processes are analysed and remedial action can be implemented. Product development: In addition to practice-oriented, scientifically sound training, Doemens also assists in the development of new products in cooperation with its beverage and food industry clientele.

There are no limits to the possibilities when it comes to developing new ideas that can result in a successful new product launch. Lessons from past efforts can be studied and applied as needed. An experimental brewery, teaching malthouse, filling and packaging technology facility as well as machines for soft drinks and food production are available for testing and developing potential new product lines. Analysis is carried out directly on site in our well-equipped chemical-technical and microbiological testing laboratories.

In addition to the composition of raw materials and properly managed process management, the yeast strain used in brewing has a significant influence on the quality and character of the brew. For the brewer, microbiological purity, consistent yeast quality and vitality are decisive parameters for quality assurance. With our many years of experience in the fields of yeast breeding and yeast management, we can assist in the selection of optimal yeasts for - developing new beers - brewing specialty beers - producing non-alcoholic beers or malt beverages - maintaining consistent high quality in yeast cultivation at breweries.

Our own collection of yeast strains includes pure cultures of more than 120 bottom and top-fermenting brewing yeast strains as well as other cultures, including lactic acid bacteria for biological acidification. In various investigations, yeasts for the production of non-alcoholic beers, sour beers and beers with non-Saccharomyces yeasts were tested and successfully introduced brought to market via the Doemens Academy experimental brewery. The high quality and widley-respected expertise of our yeast bank staff is confirmed every time an expert team is deployed to the larger brewing groups in the context of supplier audits.

Yeast cultures that leave the yeast bank are created exclusively for the individual customer. The shipping units Schrägagar, 0.5 l liquid culture or 2.5 l liquid culture are only dispatched to the customer after a comprehensive microbiological and chemical-technical inspection. General germination health is checked for foreign yeasts and bacteria that may be harmful for beer, and top-fermenting yeasts used in bottom-fermenting cultures are also checked. Thus, the Doemens yeast bank ensures a high degree of security and purity of the yeast cultures. Shipment occurs approx. 14 days after receipt of the order, as each culture is freshly bred.

The range of Doemens Laboratories’ analytical services includes:

• chemical/technical analyses
• microbiological analyses
• Sensory testing of finished products or raw materials

Test results obtained are the basis for:

• individual, well-founded technological consultation adapted to a certain producer
• the preparation of raw material specs or quality assurance statements
• external review of quality control methods used by beverage manufacturers
• ongoing product and process development at the Doemens Technikum
• the preparation of expert reports, export and health certificates

Doemens offers comprehensive services in the field of microbiological quality assurance. These include a wide range of laboratory services such as culture media and in-house Doemens-Select tests to detect damaging bacteria for beer as well as other beverages.

Doemens Academy Standard Flavours for beer and mineral water offer an excellent tool for in-house staff training, so they can be trained to detect unwanted off-flavours as well as desired flavours in the product. Ease of use and competent training methods – using your own product – allow for targeted and efficient application. Efficient sensory quality control is thus built into your daily operations.

New to the range of laboratory services are so-called quick checks, which can include a freshness check, a drinkability check, a foam check and a gastronomy check. Customers can also choose from a range of laboratory packages. These can include tests on malt quality, brewhouse work and the new harvest, as well as filtration/stabilization, bottling and the bottle washer.