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23  Week Program

• 23 weeks of intensive, comprehensive and pragmatic brewing science and engineering.

• Brewery and laboratory experience at a brewpub or microbrewery

• Practical brewery engineering

• Lectures and demonstrations immediately applicable to your brewery

• Limited class size

Who Should enroll:

Working brewers in the industry who lack formal training in brewing science and engineering, or owners and managers who require technical knowledge to better perform their jobs.

Prerequisites

While a degree is not required for acceptance to this program, successful completion of at least one college level math course, and a college level science course in the subject areas listed below, are required. Applicants must be able to provide transcripts documenting the math requirement and at least one additional subject area.

Mathematics: pre calculus or algebra
and at least one from the following list
Biological Sciences: microbiology, cell physiology, or biochemistry
Chemistry: General college chemistry which must include organic, inorganic and analytical
Physics: heat and mechanics or process control
Engineering: topics in mechanical or chemical engineering

Course Objectives:

This 23-week program coincides with the first 23 weeks of the Craftbrewers Apprenticeship Program. The course is comprised of  instruction in brewing science and engineering including the theory, science and technology of brewing processes that convert barley to beer. Special emphasis is placed on practical issues such as raw materials quality and assessment, practical wort production, yeast propagation and handling, fermentation and finishing practices, including filtration and beer packaging, and quality assurance. All these topics will be reinforced by engineering calculations, design problems, observation and demonstrations.

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