Brewing Science and Brewery Operations, AAS

This program has been placed into moratorium and is not accepting new students at this time.

The Brewing Science and Brewery Operations program is designed for the entry-level brewer wishing to expand theoretical knowledge and experience in the field of brewing science and business operations. Graduates should be prepared for mid-level brewery jobs with potential for management or entrepreneurial ventures commensurate with field experience. Students will build on an operations-based foundation (first-year CTS curriculum) with second-level brewing coursework, as well as chemistry and business operations classes. Students have exclusive use of the custom 4-barrel campus brewery and pilot system, quality lab, and classroom. They will complete coursework including topics in brewing technology and operations, fermentation sciences, recipe design, sensory techniques, brewery safety and compliance, and business applications. Upon successful completion of the Brewing Science and Brewery Operations AAS, students will be able to

• Formulate beer recipes with an integral understanding of the ingredients and processes in mind;
• Analyze yeast fermentation performance and the influence health and nutrients have on the end beer flavor, aroma, and stability;
• Aseptically handle and propagate yeast for use and re-use in brewery fermentations;
• Understand stability techniques employed by small and large breweries;
• Perform chemical analysis of beer ingredients and products and asses for brewing and shelf-life suitability;
• Understand inventory management of raw ingredients and product and build software to assist in tracking and predictions;
• Write a start-up business plan for a brewery; and
• Perform all aspects of commercial brewery production from raw ingredient procurement to packaging with quality, consistency, safety and sanitization as priorities.