Successful Weyermann® Brewing Seminar 2026
From September 21 to 25, 2026, we had the pleasure of welcoming our valued Indian distribution partner Om Brewtech together with a group of Indian brewers to our five-day Weyermann® Brewing Seminar in Bamberg.
On site, Tanay Nagpal and Winnie Buxani from Om Brewtech accompanied the seminar group throughout the week.
The comprehensive seminar program was led by Weyermann® Brewmaster Constantin Förtner and Axel Jany, Weyermann® International Malting & Brewing Expert.
Together, they shared extensive expertise on the production and application of Weyermann® Specialty Malts and their diverse use in brewing practice.
The seminar combined theoretical lectures, practical brewing sessions, and sensory tastings.
This provided participants with a comprehensive understanding of the entire value chain, from raw materials and malt production to brewing, packaging, and quality control.
An Introduction to the World of Weyermann® Specialty Malts
The first day of the seminar began at the Weyermann® Visitors Center with an introduction to our company and an opportunity for participants to get to know one another.
A company presentation followed by a tour of our specialty malt production facilities offered valuable insights into the manufacturing and refinement of our malts.
The afternoon focused on smoked beers and suitable smoked beer recipe formulations.
A guided malt and beer tasting illustrated the influence of different Weyermann® malts on color, aroma, and flavor.
The participants concluded the first seminar day with a joint dinner at Brauerei Keesmann.
The relaxed atmosphere encouraged many engaging discussions about brewing culture, raw materials, and international beer styles.
Brewing Practice, Packaging, and Quality Control
During the following two days, participants worked in two groups at the Weyermann® Pilot Brewery together with Weyermann® Brewmaster Constantin Förtner and his team.
While one group participated in a complete brew day, the second group focused on packaging, keg filling, and quality control.
The groups switched activities on the following day, allowing all participants to experience both practical areas.
During the brew day, guests followed every step of the brewing process, from milling and mashing to lautering and wort boiling.
During the lautering break, participants joined Weyermann® Craft Baker Friedrich Rauh to bake traditional pretzels and explore additional applications of selected Weyermann® products.
In the packaging area, participants received a detailed overview of the complete production process, including cleaning procedures, labeling, quality assurance, and keg filling.
Additional sessions covered the analysis of packaged beers and the impact of oxygen pickup during manual and automated filling processes.
Technical presentations on yeast and fermentation further complemented the practical training.
Tastings of lager, heirloom, and ale recipes highlighted the versatility of Weyermann® Specialty Malts.
The sensory spectrum ranged from classic lagers and wheat beers to India Pale Ales.
From Raw Material to Global Logistics
Another highlight of the seminar was the excursion day.
During a visit to the Weyermann® Grain Reception Facility in Leesau, participants gained insights into the receiving, storage, and quality assurance of raw grain.
A tour through Franconia and a brewery visit to Brauerei Hönig in Tiefenellern complemented the diverse program.
The group then toured the Weyermann® Loading and Shipping Hub in Böttgerstraße.
There, participants learned about the key logistics processes that ensure the reliable delivery of Weyermann® Specialty Malts to breweries and customers around the world.
A subsequent technical session focused on low-alcohol and alcohol-free beers as well as fruity and sour beer styles, highlighting current recipe development approaches.
The accompanying malt and beer tasting provided a direct sensory experience of the topics discussed.
An informal gathering at the Weyermann® Afterwork followed by a dinner at Restaurant Swagat gave participants the opportunity to continue exchanging experiences and impressions from the seminar.
Filtration and a Celebratory Seminar Conclusion
The final seminar day centered on beer filtration at the Weyermann® Pilot Brewery.
Participants gained further practical insights into the individual process steps and their significance for the quality of the finished beer.
The five-day Weyermann® Brewing Seminar concluded with a certificate ceremony at the Weyermann® Visitors Center.
There, participants received their seminar certificates.
A group photo captured five intensive days of brewing expertise, hands-on practice, sensory experiences, and valuable international exchange.
Appreciation and Looking Ahead
We would like to thank all participants for their great interest, active involvement, and open professional dialogue throughout the seminar week.
Special thanks go to Constantin Förtner and Axel Jany for their expert leadership of the Weyermann® Brewing Seminar.
We also thank all Weyermann® colleagues, speakers, and organizers whose commitment contributed to the success of this special seminar week.
Our sincere appreciation also goes to Tanay Nagpal and Winnie Buxani of Om Brewtech for their trusted partnership and their support of the Indian seminar group throughout the week.
We are delighted that we had the opportunity to share our knowledge of Weyermann® Specialty Malts, brewing processes, and diverse beer styles with our international guests while continuing to build rot-gold bridges of friendship together.
For their future brewing projects, we wish them many valuable experiences, successful recipes, and always a heartfelt:
Happy Brewing with Weyermann® Malt!
