Brewing Science & Operations

066G

Learn the Science of Your Favorite Drink

The Brewing Operations and Fermentation Science degree will give students the opportunity to start a career in the expanding beer and beverage industry.

This program will provide foundational knowledge for understanding brewery operations, production procedures, and basic quality assurance.

In partnership with Old Herald Brewery and Distillery, students will have access to the latest machinery and technologies used in the industry today and receive hands-on training through internships and courses.

Upon completion of the program, students will successfully be able to:

Recommend beers based on foods, flavors, and other sensory qualities.
Practice and promote proper procedures for workplace safety.
Identify and explain the different styles and cultural implications of beers. Discuss the procedures necessary in the selection and handling of raw materials
Communicate the process of brewing and fermentation from start to finish.
Perform the process of brewing product from start to finish
Operate a forklift safely in the workplace.
Express an awareness of the chemical and microbiological processes which occur in brewing and fermentation.
Engage in proper sanitation and safety procedures to ensure high-quality production brewing.
Adhere to state and federal regulations and laws involving brewing operations.
Distinguish between types of beer styles/varieties and describe their flavors, expressions, aromas, and finishes with industry terminology.

Career Opportunities

The Brewing Science & Operations Degree prepares students for entry-level positions in the following careers:

Food and hospitality.
Packaging and distribution.
Manufacturing
Cellar
Maintenance

Curriculum

First Year

Total Semester Credits:		15
Fall Semester
This semester you will learn basic biology concepts such as photosynthesis, metabolism, and evolution, how to research and write a convincing paper, processes of brewing and fermentation, beverage recipes and lab techniques, and basic first-aid.
Course Number	Course Description	Credits
BIOL 101	Principles of Biology	4
ENG 101	Rhetoric and Composition I	3
BRW 101	Intro to Brewing Process	2
BRW 103	Principles of Brewing Science	4
HES 152	First-Aid-Medical Self Help	2

Total Semester Credits:		14
Spring Semester
This semester you will learn food prep sanitation methods, professional communication, brewing chemistry, brewing management, and brewing equipment and facilities.
Course Number	Course Description	Credits
CUL 116	Food Service Sanitation (or Valid Food Handler’s Certificate)	1
ENG 102 or ENG 103	Rhetoric & Composition II OR Technical Communication	3
BRW 151	Biochemistry of Brewing	4
BRW 201	Brewing Science Operations I	3
BRW 250	Brewing Technology	3

Total Semester Credits:		1
Summer Semester
This semester you will gain hands on experience in the brewing environment.
Course Number	Course Description	Credits
This semester you will gain hands on experience in the brewing environment.
BRW 269	Brewing Operations Internship	1

Second Year

Total Semester Credits:		14
Fall Semester
This semester you will learn the basic of microeconomics, advanced brewing management, laws and regulations around brewing, and how to identify quality of brews using olfactory senses.
Course Number	Course Description	Credits
Human Relations Elective	Any	3
ECON 202 or General Education Elective	Principles of Economics-Micro OR Any	3
BRW 202	Brewing Science Operations II	3
BRW 260	Legal Topics in Brewing	2
BRW 270	Sensory Analysis of Beer	3

Apply For Graduation

Total Semester Credits:		16
TOTAL PROGRAM CREDITS:		60
Spring Semester
This semester you will learn the history and culture of alcohol, show your learned skills by creating your own product, fundamentals in mathematical computations, basic management or business concepts, industrial regulation agencies, how to safely operate a fork lift, and how microorganisms create fermented foods and beverages.
Course Number	Course Description	Credits
BRW 207	Beers & Wines of the World	3
BRW 280	Brewing Science Capstone	3
BUS 102	Business Mathematics	3
MGMT 214 or BUS 101	Principles of Management OR Introduction to Business	3
IML 101	O.S.H.A. Awareness	0.5
IML 189	Fork Lift Truck Safety	0.5
BRW 251	Intro to Fermentation Science	3

Prerequisites may be required for some courses.

Refer to the Online Course Catalog or Class Search link in eSTORM for a full course description.

Special Requirements

Classes which involve alcohol tasting, i.e., Sip and Spit Classes, allow students under the age of 21 (but 18 or older) to taste, but not consume small quantities of alcohol for analysis purposes. Any violation of this principle will in turn be treated as a violation of the law and will be prosecuted. Proper consultation and planning with the student’s academic advisor will be necessary to ensure that the course curriculum is finished within the recommended amount of time. Students must also be capable of lifting heavy materials (up to 60lbs) and standing for long periods of time.