Thanks for asking. So we spent 3 days in the lab doing various measurements and analysis on water, malt, and wort and looking at yeast and bacteria. We spent 2 days in their brewery which is a miniature sized (250 L) macro brewery. This thing has all the bells and whistles of a major production brewery just scaled down. We didn't brew, but were able to watch closely and we got to calculate hop additions, acid titration of the wort and did gravity measurements. The majority was in the classroom with different instructors lecturing on a wide range of topics. We took tours of 2 local breweries. One had a 10 hl Kaspar Schulz brewhouse, where we mostly watched. A few others and I got our hands "dirty" helping with cleanup and milling grain for the next day. The other was a small pub brewer who specialized in Berliner weisse. it was a charming place, but there wasn't a great deal of educational value. After class I usually went with some of the other guys out to different bars or breweries as well as enjoying the city which is really cool.
