A MASTER’S TO DRIVE THE EVOLUTION OF THE BREWING INDUSTRY

Beer is much more than a beverage: it is science, technology, innovation, sustainability and business. In a context shaped by changing consumption habits, the digitalisation of production processes and new environmental challenges, the brewing industry needs professionals who can understand, optimise and lead across the entire value chain.

The Master’s in Brewing Science and Technology builds on the program historically promoted by the Escuela Superior de Cerveza y Malta (ESCYM), an institution that has been a benchmark in the technical education of brewmasters and industry professionals in Spain since the 1965/1966 academic year. After six decades educating generations of brewing and malting specialists, this academic legacy is now becoming part of EDA Drinks & Wine Campus, Basque Culinary Center’s specialized drinks campus, in collaboration with the Spanish Brewers Association.

This transition preserves the technical rigour, accumulated knowledge and close connection to the industry that have defined ESCYM, while updating the master’s with new methodologies, content, technologies and an international outlook designed to meet the current and future challenges of the brewing industry.

Why will this master’s transform your career?

• Industry experience and recognition
  A master’s developed in partnership with the Spanish Brewers Association, a leader in specialized brewing education.
• A leading master’s in brewing technology in Spain and Latin America
  A unique Spanish-language program designed to foster brewing talent through a technical, industry-focused and international perspective.
• A 360º perspective on beer
  It brings together science, production, management, innovation, gastronomy, sustainability and trends to understand the brewing industry in all its complexity.
• Comprehensive technical specialisation
  Delve into the key processes, technologies and operations needed to design, control and optimise brewing from start to finish.
• Real-world application and career opportunities
  Prepare to become a brewmaster, lead projects and take on both technical and management roles within the brewing industry.
• A flexible hybrid format that fits with work
  An online period followed by an intensive, high-impact in-person experience and optional company internships. A comprehensive, rigorous and demanding program worth 60 ECTS.
• Direct connection to the industry
  Learn through direct engagement with the industry, with active professionals, professional networking, development opportunities and learning journeys in key settings across the beer value chain: barley and hop fields, malt houses, beer production facilities, specialized suppliers, and more.

This master’s will prepare you especially to develop into a Brewmaster, one of the most comprehensive and sought-after profiles in the industry.

The Brewmaster is responsible for overseeing and optimising the entire brewing process, ensuring product quality, leading teams, driving innovation and coordinating with areas such as production, quality, maintenance, procurement, logistics and business development. This role requires a global perspective on the beer value chain and in-depth technical and strategic knowledge.

Other professional areas where you can develop your career:

The Master’s in Brewing Science and Technology offers comprehensive, advanced education covering every stage of the beer value chain: raw materials, biochemistry, microbiology, production, quality, packaging, management, innovation and sustainability.

Throughout the program, you will develop an in-depth understanding of the scientific and technological foundations of beer while acquiring the skills needed to lead processes, teams and projects within the brewing industry. In addition, you will enjoy a unique international experience through a study trip that will allow you to gain first-hand knowledge of leading companies, processes and models in the industry, broadening your global perspective on the sector and its trends.

The curriculum combines technical knowledge, hands-on application and strategic thinking to educate professionals capable of responding to the current and future challenges of the industry.

As part of the educational experience, the master’s includes an international trip that will allow you to gain first-hand knowledge of some of the benchmark models, processes and companies in the brewing industry. An opportunity to broaden your global perspective on the sector, discover new technologies and trends, and engage with production and professional environments that are shaping the future of beer worldwide.

Students who wish to strengthen their professional experience will have access to extracurricular internships at companies in the brewing industry.

This experience will complement the knowledge acquired during the master’s with real-world immersion in professional settings, helping students develop practical skills, build professional networks and enter the job market.

Please note: The schedules shown are provisional and may be subject to adjustments or changes for academic, organizational or program-planning reasons. The final version of the calendar and schedule will be communicated to students before the master’s begins.

The Master’s in Brewing Science and Technology is structured around a practical methodology focused on real-world application in professional settings. Based on the learning from reality approach, it combines scientific knowledge, technical learning and practical experience to provide comprehensive, rigorous training aligned with the sector’s current needs.

The master’s is delivered in a blended —hybrid— format, combining online and in-person learning. During the online phase, students will follow a weekly study plan to guide them in organising their workload and progressing gradually and flexibly through the content, live sessions and proposed activities.

This is a high-commitment program, requiring approximately 25 hours of work per week. Students are expected to keep pace with the program, attend synchronous sessions, work through the weekly content and meet the established deadlines. This structure allows students to consolidate their learning during the online phase and arrive prepared for a high-impact practical immersion during the in-person periods.

During the online phase, you will gain the scientific, technological and management foundations that underpin the brewing industry, combining independent learning with opportunities for direct interaction with the teaching team. You will have access to specific materials and manuals for each module, along with three synchronous classes of approximately three hours each, where you can delve into the content, engage directly with faculty and resolve questions in real time. In addition, at the end of each module you will complete an applied assignment that will help you consolidate what you have learned and connect the content to real-world industry situations.

Through the virtual campus you will have access to:

• Live classes taught by industry professionals and experts.
• Specific educational content developed for the program.
• Practical cases and applied activities.
• Individual and group tutorials.
• Discussion forums and collaborative learning.
• Resources available 24 hours a day, 7 days a week.

This model allows you to organize your study within the established weekly plan, while maintaining the ongoing support of the teaching team.

The in-person phase brings together the learning experiences that require experimentation, teamwork and direct contact with professional settings.

During this period, you will take part in:

• Beer production in the pilot plant.
• Laboratory practices and applied microbiology.
• Micromalting processes.
• Sensory analysis and technical tastings.
• Gastronomy and consumer experience workshops.
• Innovation and product development activities.
• Seminars taught by professionals and partner companies.

Learning Journeys are an essential part of the master’s in-person experience, connecting learning with the reality of the brewing industry. These experiences may be adapted to the opportunities and needs of each edition and may include technical visits to companies and industry facilities, both in Spain and internationally. Through these technical visits to companies and key facilities—barley and hop fields, malt houses, beer production facilities or specialized suppliers— students will gain exposure to real processes, technologies, production models and industry challenges. These experiences extend learning beyond the classroom and laboratory, supporting a comprehensive understanding of the value chain and bringing students closer to the professional settings where technical, operational and strategic decisions are made.

Ultimately, the in-person experience is designed to put into practice everything learned during the online phase and facilitate direct contact with the reality of the brewing industry.

The Master’s Final Project completes the educational journey.

It will equip you to design, plan and develop innovative projects for producing high-quality beers, integrating the knowledge acquired throughout the program, including new methodologies, technologies and raw materials.

During the online phase, you will work on the conceptualisation and planning of the project, while during the in-person period you will be able to validate hypotheses, conduct trials and develop tests in the pilot plant and laboratory.

The Master’s in Brewing Science and Technology is taught by a faculty made up of active professionals and leading specialists in the brewing industry, applied research and business management.

A multidisciplinary faculty that brings together expert profiles in production, microbiology, quality, malting technology, engineering, sustainability, innovation, sensory analysis, industrial management and business leadership.

The combination of faculty from brewing companies, technology centers, universities and industry supplier companies ensures rigorous, up-to-date education that is deeply connected to the reality of the industry.

In addition, the program includes national and international professionals who will share their experience through seminars, masterclasses, workshops and hands-on activities, bringing students closer to the trends, technologies and challenges shaping the future of beer.

Throughout the program, students will be supported by specialized tutors in the different areas of knowledge, who will facilitate learning, resolve questions and guide their academic development during the online phase.

In addition, the master’s includes guest speakers and active professionals from companies, technology centers and leading organizations in the brewing industry, who will share their experience, strategic perspective and knowledge of the latest trends, technologies and innovations transforming the industry.

This combination of academic experts, active professionals and industry leaders allows students to access education connected to business realities and build a high-value network for their professional development.

One of the program’s key differentiators is its close connection to the brewing industry.

The involvement of the Spanish Brewers Association and the active participation of professionals from leading companies ensure that the content, methodologies and learning experiences are aligned with the real challenges and needs of the industry.

This close connection provides access to up-to-date knowledge, real-world experiences, networking opportunities and an in-depth understanding of how the brewing industry is evolving today.

Basque Culinary Center’s admissions system has two goals:

• To ensure that you have the academic level and personal skills needed to successfully complete an innovative and demanding curriculum.
• To confirm that the master’s meets your educational needs and interests.

Complete the online application and pay the 150 € fee, which will be refunded if you are not admitted.

We would like to learn more about your application: your academic background, professional experience, motivations and educational interests. To do so:

• You will complete a profile questionnaire and submit the required documentation.
• You will complete a practical exercise so we can better understand your knowledge base.
• You will have a personal interview with the master’s coordination team.

After the interview, we will review your application and notify you of the outcome within approximately two weeks.

If your application is accepted, you can secure your place by making the payment of 25% of the master’s tuition, within the established deadline.

Direct admission

Students with prior education in the following university bachelor’s degrees are eligible for direct admission.

Admission with additional training: Bridging credits

Before the master’s begins, students with the following qualifications will complete online bridging training in Biochemistry and Microbiology to standardise their knowledge and ensure a common foundation. It will be delivered through a self-directed learning format, with personalised support and automated assessment to ensure competency acquisition.

These credits are not included in the master’s tuition. Please note that each ECTS credit has an additional cost of 190 €.

• Other cases: Students with qualifications outside these categories will be assessed individually to determine their eligibility and whether they require additional training.
• International students: Qualifications from the European Higher Education Area (EHEA) and international education systems outside the EHEA are accepted, subject to an assessment of their academic equivalence.
• Students pending completion of their bachelor’s degree: Applicants who only have their Bachelor’s Final Project and up to 9 ECTS credits outstanding may be admitted, provided they meet all other admissions requirements.

This educational program is a Lifelong Learning Master’s. To obtain this qualification, you must hold a university bachelor’s degree (Licenciatura, Engineering Degree, Diploma or equivalent).

• If you do not hold a university degree, you may apply for a recognition of competencies process, which evaluates your professional experience and career path. This process must be completed during the admissions process, before your application is resolved.
• Once you have successfully completed this process and the educational program, you will receive the Lifelong Learning Master’s Degree.
• If you do not pass the recognition of competencies process, you will receive the University Extension Diploma in Brewing Science and Technology.​

For questions and further information: cursos@bculinary.com.

EDA Drinks & Wine Campus is an initiative led by Basque Culinary Center to develop internationally recognized university education, research and innovation in the world of beverages.

You will become part of an ecosystem that fosters sustainable economic and social development through wine and beverages by attracting talent, offering specialized education, promoting entrepreneurship and innovation, and developing research lines with an international outlook, an integrated perspective and a commitment to excellence.