Brewing Science Certificate Curriculum

The following sequence of courses is recommended for completion of the Brewing Science certificate in 16 months.

BS770 – Fundamentals of Brewing Science, 3 credits

The Fundamentals of Brewing Science is a comprehensive course in the brewing process and the scientific principles that guide it.  Students will learn the science and processes of brewing beer from grain to glass as instructed by local experts in the industry.  This will include the importance of water, malt, hops, yeast, finishing, filtration, carbonation, and cleaning.  Near the end of the course key concepts will be reviewed through discussion of recipes and processes.

BS771 – Brewery Engineering, 3 credits

The Brewery Engineering course is designed to inform students of key engineering principles with application to best brewing practices.  A combination of theory and application will enable the student to better understand the function, theory, and design of brewery process, equipment, and layout.  Discussions include rheology, heat generation and transfer, refrigeration, waste management, brewery design, and packaging.

BS872 – Current Topics in Zymurgy, 2 credits

Current Topics in Zymurgy focuses on current, cutting-edge research and techniques in the field of fermentation science through primary literature review, discussion, and analysis.  Additional material will cover current issues such as Supply Chain Management, Regulatory Compliance, and Safety.

BS773 – Microbiology of Beer, 2 credits

The Microbiology of Beer course is part theory and part wet laboratory.  Students will learn general concepts in cell and molecular biology as it pertains to yeast, bacteria, and fermentation.  In the process of understanding theory, students will learn practical laboratory methods such as microscopy, culturing techniques, and yeast management.  The Yeast Hunters project will enable students to learn the basics of microbiology while isolating wild strains from their habitat of interest.

BS774 – Quality Control Lab, 2 credits

The quality control lab is a wet laboratory featuring common analytical techniques as described by the American Society of Brewing Chemists.  Many of these techniques can be incorporated into the brewery, while alternative / more advanced methods will inform the student of possible analytical lab expansion or outsourcing.  Students will not only practice these analytical methods with beer samples, but also understand the theory behind the experiment.

BS775 – Project in Brewing, 3 credits

The Brewing Project is an opportunity for the student to study a topic or establish a skill set as determined by the individual student in collaboration with the Program Director.  It is meant to prepare students for the industry internship.  In many cases, this involves a research-based project which utilizes the USciences pilot brewing system, turning an anecdotal brewing technique into a controlled experiment with measurable results.

BS776 – Brewing Science Internship, 3 credits

This internship is a commitment to the brewing industry that enables practice, experience, and responsibility in a commercial brewery.  Students are required to participate in an internship in a working brewery, microbrewery, brewpub, brewing materials analytical lab, fermentation biotechnology lab, or other related workplace.  Program faculty will assist students in finding an internship. Students may express interest in one of the faculty’s established internship affiliations or produce a list of personally selected breweries or companies of interest. Faculty will make the necessary connections to arrange this personal internship experience.

Suggested Progression of Coursework:

The USciences Brewing Science coursework can be completed in either one or two years.

1+ Year Schedule

  Fall Semester Spring Semester Summer
Year 1

BS770: Fundamentals of Brewing Science

 

 

 

 

BS771: Brewery Engineering

 

 

 

BS774: Quality Control Lab

 

 

 

 

(SI)* BS773: Microbiology of Beer

 

 

 

(SII)* BS872: Current Topics in Zymurgy

 

 

 

(SA)* BS775: Project in Brewing

Year 2

BS776: Brewing Science Internship

 

 

* Summer 1 (SI) runs 5/16/16-7/1/16; Summer II (SII) runs 7/5/16-8/19/16;  Summer A (SA) runs 5/9/16-8/26/16

2+ Years Schedule

  Fall Semester Spring Semester Summer
Year 1

BS770: Fundamentals of Brewing Science

 

 

 

 

BS771: Brewery Engineering

 

 

 

 

(SI)* BS773: Microbiology of Beer

Year 2

BS872: Current Topics in Zymurgy

 

 

 

 

BS774: Quality Control Lab

 

 

 

 

(SA)* BS775: Project in Brewing

Year 3

BS776: Brewing Science Internship

 

 

* Summer 1 (SI) runs 5/16/16-7/1/16; Summer A (SA) dates TBD