Craft Brewing Certificate — Course Outline
Introduction to Brewing / Brewing Fundamentals
Introduces the scientific basis of brewing in a biological context. Focuses on the biology of malt, hops, and yeast, including an introduction to yeast metabolism and fermentation.
Prerequisite(s): Collegiate course in natural science.
Note: Admission to the Applied Craft Brewing Certificate Program required.
- Overview: Grain to Glass (In Progress)
- Craft Brewing Math (Presentation Draft Finished)
- Malt
- Adjuncts
- Water
- Hops
- Yeast
- Quality
- Health and Safety
Brewing Essentials
Explores recipe preparation; malt; mashing; lautering; boiling; hopping; and whirlpooling with attention to water, starch, enzymes, and sugars. Includes discussion of reading malt reports.
Prerequisite(s): BREW 400
Note: Admission to the Applied Craft Brewing Certificate Program required.
- Milling
- Mashing
- Wort Separation
- Wort Boiling
- Wort Clarification
- Quality Management
- Sensory Assessment
- Environment and Utilities
- Engineering and Maintenance
Advanced Brewing Principles
Covers cleaning and sanitation methods; fermentation methods; quality control and assurance practices; beer testing and packaging. Also discusses draft systems and beer judging criteria. Includes sensory assessment.
Prerequisite(s): BREW 400
Note: Admission to the Applied Craft Brewing Certificate Program required.
- Fermentation
- Yeast Management
- Maturation
- Cooling, Carbonating, and Blending
- Filtration
- Microbial Contamination and Control
- Plant Cleaning
- Environment and Utilities
- Co-Products
Future Offerings: Style-Focused Courses
Additional courses will be added in the future that focus on specific beer styles (e.g., Lagers, IPAs, Belgian Ales, Stouts & Porters, Sours), emphasizing style history, recipe design, process nuances, and sensory evaluation.