This program prepares students to understand the business and service essentials to be successful in the craft brewing industry. The art, science and technology of brewed beverages is the primary focus, including topics such as brewing microbiology, biochemistry, sensory analysis, nutrition and other fermentation principles. Other topics include packaging, labeling, merchandising, marketing and operations management — including laws and tax regulations that govern the brewing industry.
The program is delivered through extensive hands-on laboratory and operational experiences in our student-operated brewing company and tap room, including fieldwork experiences and an internship at a brewery or brewing-related operation. Students are prepared for entry-level positions in brewing, service and management in brew pubs, craft breweries, cicerone, sales/marketing positions, restaurants, distribution and wholesale operations.
Students will acquire the ServSafe Alcohol and ServeSafe Sanitation certifications while participating in the program, and will be prepared to sit for the Certified Beer Server and Cicerone examinations. They will also be prepared to sit for three levels of certification from the Institute of Brewing and Distilling: Fundamentals of Brewing & Packaging of Beer; Diploma in Brewing; and Diploma in Packaging.