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Commercial Brewing and Fermentation Certificate is a Program

Commercial Brewing and Fermentation Certificate

Started Dec 1, 2020

Spots remaining: 6

$1,475 Enroll

Full program description

Self-paced, online courses
Start anytime; take up to four months to finish each class.
Dr. Nick Flynn and Dr. Brian Schneider, instructors

Go beyond home brewing to learn the science and the trade!  This certificate program will raise your home brewing game and prepare you to work at a commercial brewery.  Successful completion of four classes and an internship are required to earn the Professional Brewing and Fermentation Certificate.  Or students can complete the four classes without the internship to earn a certificate in Brewing and Fermentation Practices.  Registration into this program bundles all four courses into one price to save you money!  Students can also register for each class individually by clicking the course link.

"Both Dr. Flynn and Dr. Schneider make this incredibly complex content really interesting.  They relate it well, having had their own experiences in homebrewing and studying brewing and fermentation through professional and academic pursuits."              - Grant J.

Course 1: Introduction to Brewing and Fermentation

Start your certificate with thorough coverage of the basic brewing principles for beginning and seasoned home brewers and those aspiring to become professional brewers.  You will learn about the history and current status of the ever growing brewing industry as well as a working knowledge of the key ingredients that are in beer; barley malts, hops, yeast, water. Special attention will be given to the treatment of brewing water and the critical importance of brewery sanitation.  You will be introduced to a study of the fermentation process and the amazing role that yeast has in the manufacturing of beer.

This course is the required prerequisite for all other courses

Learning Outcomes

  • Accurately describe fermentation
  • Demonstrate an understanding of fermentation as it relates to production of various products
  • Demonstrate a basic understanding of components associated with brewing (e.g. malts, hops, yeast and cleaning/sanitation)

Selected Course Topics

  • Introduction to aerobic and anaerobic fermentation
  • Sanitation and food production
  • Barley malts
  • Hops
  • Yeast
  • Brewing water, analysis and treatment
  • Fermentation of Beer and Other Grain Based Beverages

Course 2: Fermentation Chemistry

Don’t let the science scare you – no prior biology or chemistry knowledge is needed!  This course will provide you a working knowledge of the fermentation process in the production of beer. You will learn the basic principles of malting barley, the mashing process and the critical importance of enzymes and the role they play in converting starches to sugars. You will study the basics of yeast biology and fermentation chemistry and truly understand the functions of yeast in the fermentation process of converting sugars to the desired by-products and flavors that make up the multiple styles enjoyed by beer lovers.

Learning Outcomes

  • Identify biochemical pathways associated with fermentation
  • Explain how yeast cultures are maintained
  • Discuss carbohydrate metabolism in yeasts
Selected Course Topics
  • Glycolysis and fermentation
  • Aerobic and anaerobic aspects of yeast metabolism
  • Physiology of yeast growth
  • Factors affecting yeast substrate metabolism
  • Hops
  • Yeast

Course 3: Brewing and Fermentation Products

Applying your knowledge from the first class, you will study the principles of quality control and statistics in practical applications used in the brewing industry. You will experiment with process control variables used in standard methods of analyzing ingredients and products which are applied to attain desired results. You will learn that measurement and analysis are the key for product consistency and quality.

Learning Outcomes
  • Identify the best method to use for analyzing selected fermentation products
  • Describe methods of measuring selected process variables
  • Defend the selection of a given method for characterizing a fermentation product
Selected Course Topics
  • Principles of quality
  • Process control
  • Analytical methods
  • The Brew house
  • Quality Assurance

Course 4:  Brewing and Fermentation Practices

Scale your knowledge up to commercial brewing!  In this course you will achieve a better understanding of quality management and methods to create a “culture of quality” in your brewery.  You will learn the principles of establishing quality governance, which is the setting of policies, procedures and specifications to achieve the goals of the brewery.  You will be introduced to the basic components of, the supporting functions to and the strategic components in developing a quality program.  You will be made aware of the “best tests” that should be established in your brewing laboratory.

Learning Outcomes
  • Describe design of fermentation vessels
  • List procedures involved in preparing an area for fermentation
  • Explain an industrial fermentation procedure in terms that the general public would understand
Selected Course Topics
  • Governance
  • Defining quality
  • Testing methods
  • Working with Local, State and Federal Agencies

Internship (optional): 

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.

Intended students

  • Brewery staff
  • Current or prospective brewery owners
  • Homebrewers
  • Service professionals with current or intended brewery customers

Instructor Bios  

"Both Dr. Flynn and Dr. Schneider make this incredibly complex content really interesting.  They relate it well, having had their own experiences in homebrewing and studying brewing and fermentation through professional and academic pursuits."              - Grant J.

Dr. Flynn has actively worked in the fermentation field for several years. He brewed the beer for his wedding back in 1995 and has been active in brewing ever since including serving as a consultant for breweries. He has provided eight research presentations and two research publications on brewing science in the past three years. 

Dr. Schneider has an MS Degree in Brewing and Distilling from Heriot Watt University. He has also been active in brewing for many years.
THESE COURSES ARE NOT ELIGIBLE FOR UNIVERSITY DEGREE CREDIT.  Students must be 21 on or before the start date to take this course.
Questions?  Call Extended Studies at 806-651-2037 for more information.