Full program description
Registration into this program bundles all four courses of the Professional Brewing and Fermentation Certificate into one price and saves you money!
Successful completion of four classes and an internship are required to earn the professional certificate. Students who successfully complete four classes without an internship earn a certificate in Brewing and Fermentation Practices.
Course 1: Introduction to Brewing and Fermentation
Wednesday nights, September 5 – October 10, 6:00 – 9:00p
(Required prerequisite for all other courses)
Learn the science of aerobic and anaerobic fermentation as it relates to products from beer to yogurt. You’ll also take a deep dive into brewing water analysis and treatment as well as sanitation practices in production.
Course 2: Fermentation Chemistry
Wednesday nights, October 17 – November 21, 6:00 – 9:00p
Don’t let the science scare you – no prior biology or chemistry knowledge is needed! This course provides a working knowledge of biochemical and microbiological aspects of fermentation. By the end of this course, you’ll understand the physiology of yeast growth, factors affecting yeast substrate metabolism and how carbohydrates metabolize in yeasts.
Course 3: Brewing and Fermentation Products
Wednesday nights, January 23 – March 6, 6:00 – 9:00p
You’ll experiment with instrumentation and process variables to learn methods of analyzing products and creating desired results. Measurement and analysis are the essential ingredients for product consistency and quality.
Course 4: Brewing and Fermentation Practices
Wednesday nights, March 20 – April 24, 6:00 – 9:00p
Scale your knowledge to include industrial fermentation design, usage and general procedures in this hands-on class.
Internship: Professional Certificate Students must successfully complete 24 contact hours in an instructor-approved brewery or fermentation lab and a final assessment to be awarded a professional certificate.