In the course of industrialization, the brewer's job description changed. He became more of a scientist and technician who had to operate new machines and monitor complex processes. In 1865, the first "Brewer Cursus" was held in Weihenstephan, marking the birth of the Faculty of Brewing and Beverage Technology. In 1930, the College of Agriculture and Brewing became today's Technical University of Munich.

The cooperation between the Bavarian State Brewery Weihenstephan and the university has proven successful for both sides. Thanks to its close ties with TUM Freising-Weihenstephan, the brewery has always worked with the latest technology and also has its finger on the pulse in the scientific field. The students, in turn, can use the brewery as a showcase or complete an internship there. Among students, the Bräustüberl at Weihenstephaner Berg 10 is also known as Lecture Hall 13, because in the summer, many a lecture ends here for one or two fellow students. But lecturers are also often seen in the Bräustüberl. As brewery director, Josef Schrädler perfectly embodies the close connection between the TUM's brewing faculty and the Weihenstephan State Brewery. Not only does he manage the oldest brewery in the world, but he has also been a professor at the Technical University of Munich in Weihenstephan since October 2000, teaching business administration in the beverage industry and consumer goods marketing.

The brewery is also associated with the Weihenstephan Science Center for Food, Land Use and Environment at the Technical University of Munich. The Science Center is responsible for the entire quality control of the Bavarian State Brewery Weihenstephan. Brewery Director Dr. Schrädler on the connection with the Science Center: "We work together actively, not only in quality control, but also in product innovation. For example, when developing a new seasonal beer, flavor profiles can be tried out in the pilot brewery to create a new beer. When the science center comes up with innovations in brewing processes and technologies, we are very close to the action and enjoy working with them. We don't abandon the traditional brewing process, of course, but embrace all the innovations and advances relevant to us that the Science Center brings forth. Above all, it is the strong togetherness that characterizes our relationship. Both sides can benefit from the close cooperation." The unique combination of tradition and modern science is united and founded in the collaboration.