Program Abstract
According to the Brewers Association, the record high of 9,118 craft breweries in the United States in 2021 represented a 60% increase from 2016 when there were just 5,713 craft breweries in the country. With the surge of craft breweries showing no signs of slowing down, trained brewers are in high demand.
Foundations of Brewing Science and Brewery Operations is designed to give participants looking to gain entry into the rapidly growing beer brewing industry, or transition roles within it, practical knowledge and hands-on experience to equip them with an upper hand when pursuing brewery jobs. In addition, this course provides a scientific, yet fun-filled, opportunity for homebrewing hobbyists to elevate their brewing knowledge to the professional level. Topics include beer styles and guidelines, raw materials (hops, malted barley, yeast, water), hot-side and cold-side brewing operations (with a focus on cellar operations and entry-level work), brewery safety and chemical use, brewing equipment (brewhouse, fermenters, filters), packaging, and quality.
There is also an optional in-person session at a working brewery, where participants will learn practical, hands-on aspects of the role and familiarize themselves with the brewery space. The in-person session includes an optional instructor-led beer tasting, in which participants will be responsible for the cost of their beer. Attendance at the in-person session and participation in the beer tasting are not required to complete this program.
*This is a non-credit certificate.
