Eligibility

Requirements

The CUGS in Brewing Science is a 12 semester hour program.  To earn the certificate, students must complete two required courses (3 semester hours each) and two electives (3 semester hours each).

Required Courses:

BIOL 85.301 Brewing Science and Raw Materials
Semester Hours: 3
Course Status: New
Prerequisites: None

BIOL 85.302 Brewery Design and Operations
Semester Hours: 3
Course Status: New
Prerequisites: None

Electives - select two of the following:

BIOL 85.303 Yeast Management
Semester Hours: 3
Course Status: New
Prerequisites: None

BIOL 85.304 Sensory Training
Semester Hours: 3
Course Status: New
Prerequisites: None

BIOL 85.305 Packaging Technology and Operations
Semester Hours: 3
Course Status: New
Prerequisites: None

BIOL 85.306 Brewing Science Internship
Semester Hours: 3
Course Status: New
Prerequisites: Brewing Science and Raw Materials (BIOL 85.301) AND Brewery Design and Operations (BIOL 85.302)

GEOG 16321: Geography of Beer
Semester Hours: 3
Course Status: Current
Prerequisites: As defined by course

BIOL 85301 Brewing Science and Raw Materials

Brewing Science and Raw Materials is a fundamental and comprehensive course covering the commercial production of beer and the underlying scientific principles. Students will learn the science and process of brewing from grain to glass. In addition, the impact of equipment, water, malt, hops, and yeast will be discussed. By applying these principles, students will learn how to consistently and efficiently brew quality beer and manage raw materials for efficient production.

BIOL 85302 Brewery Design and Operations

Brewery Design and Operations is designed to inform students of key design and operation principles with application to best brewing practices in beer production. A combination of theory and application will enable the student to better understand the function, operation, and design of brewery process, equipment, and layout. Discussions include materials, flooring, space, heat generation and transfer, refrigeration, waste management, brewery design, and packaging. Tours and discussions at local breweries provide application of principles to industry practice. Students will also study best practices in brewery safety. Students will practice safe brewing practice in production of beer in our pilot brewery.

BIOL 85303 Yeast Management

Yeast Management is an applied microbiology course that is part theory and part hands-on skill development. Students will learn best practices and procedures for management of yeast in the brewery including sourcing and cultivating yeast, calculating and validating pitch rates, and monitoring fermentation performance. This course will also cover best practices for yeast harvesting and re-use. Through the Yeast Hunters project, students will learn basic practices in yeast handling by isolating their own wild strains, using methods similar to how the Philly Sour™ strain was discovered.

BIOL 85304 Sensory Training

Sensory training is an essential skill for brewers looking to refine their craft and create exceptional products. This comprehensive course is designed to provide brewers with a deep understanding of beer sensory analysis, enabling them to identify and evaluate the various flavors, aromas, and characteristics of beer. Through a combination of theory, hands-on exercises, and guided tastings, participants will develop their own personal sensory perception, build their sensory lexicon, learn to troubleshoot beer quality issues, and gain the knowledge and skills needed to consistently produce high-quality, flavorful beers.

BIOL 85305 Packaging Technology and Operations

Packaging Technology and Operations provides students with a deep understanding of the packaging processes, technologies, and operations employed in the beer industry. This course focuses on the design and operation of small fixed-head fillers and large, high-speed, rotary fillers for both canning and bottling lines. Best practices in kegging, quality control, and safety will also be considered. Finally, attention to sustainability will cover recycling, secondary and tertiary packaging materials, and utilities.

BIOL 85306 Brewing Science Internship

The internship is a part-time, minimum of 120-hour, commitment to an educational experience within a functioning brewery or related facility which enables the student to gain practice and experience in a real-world setting. Potential internship sites include a working brewery, microbrewery, brewpub, brewing materials analytical lab, fermentation biotechnology lab, research lab, or other related workplace suitable to a student’s interests in the brewing industry.

GEOG 16321 Geography of Beer

Beer is the world’s most consumed alcoholic beverage and each beer’s unique flavor is impacted by both the physical environment from which the ingredients come, as well as the people who made it. Through lecture, readings, discussions, field-trips, and a case study final project, students in Geography of Beer will learn foundational principles of physical geography that influence food and beverage production, as well as the cultural and economic aspects of society that drive the production of certain food and beverages in particular places.

Application Process

For more information about the application process, visit our Admission Page or click the link below.

How to Apply