Introduces the guidelines and expectations for safety related to the brewing and distilling production floor and QA/QC labs.

Covers legal topics related to operating a craft beverage facility, including state, federal, and local regulations; facility legal compliance; labeling and reporting.

Introduces the historical and current usage of grains in beverage production including sourcing, industry standards, and biological components of these ingredients.

Explores the historical and current uses of fruit and honey in beverage production including sourcing, industry standards, and biological components of these ingredients.

Familiarizes students with the agricultural supply chain and processing for hops-based craft beverages. Includes business decisions regarding equipment, handling, refrigeration, and storage.

Introduces equipment processing, maintenance, and regulatory requirements used in production for the craft brewing and distilling industry.

Covers the packaging, processing, and distribution options available to the craft beverage industry. Includes important considerations for safety, inventory management, production scheduling, and distribution.

Covers business practices specific to the alcoholic beverage industry, including contracts, taproom operations, business and marketing decisions for success in the industry.

Introduces chemistry methods utilized within beverage industries to ensure consistency of products. Prepares students for subsequent classes that will utilize chemistry skills for quality control/quality assurance.

Applies the fundamental aspects of chemistry as it relates to fermentation and distillation.

Covers the biological processes of fermentation with particular focus on skills used in the beverage industry. Students will gain familiarity with microscopes and media as tools to propagate yeast and identify contaminations.

Introduces the engineering and processes required to design and operate a craft brewery, cidery, or distillery.

Builds on concepts of brewing and distilling science related to barrel aging and blending for craft beverages. Students will understand the science related to barrel aging and blending to customize conditions to design specific flavor profiles.

Enables creation of a unique brewed product using creative problem solving and independent product and flavor design. First course in capstone sequence.

Enables creation of a unique brewed product using creative problem solving, and independent product and flavor design. Second course in capstone sequence.

Enables creation of a unique disilled product using creative problem solving, and independent product and flavor design. First course in capstone sequence.

Fees: $100.00 Craft Brewing Course Fee

Enables creation of a unique craft cider product using creative problem solving, and independent product and flavor design. First course in capstone sequence.

Enables creation of a unique craft cider product using creative problem solving, and independent product and flavor design. Second course in capstone sequence.

Reviews and advances the guidelines and expectations for safety related to the brewing and distilling production floor and QA/QC labs.

Explores the variety of raw materials used in the production of craft beverages. Will include an overview of grains, hops, spices, fruit, and honey.

Explores the advanced microbiological processes used in the craft beverage industry.

Explores the processes and instrumentation used in conducting Quality Assurance/Quality Control for the craft beverage industry.

Explores brewing and distilling technology, equipment, and processes through a project management lens.

Explores beverage spoilage, the causes of spoilage, and how to establish environmentally responsible use of chemical and physical methods of spoilage control.

Cooperative Work Experience (Co-op) is an academic internship program that integrates a student's classroom study with planned supervised learning in positions related to the student's program of study or area of interest. Students are awarded credit and a grade not for the work itself, but for the demonstration of learning which occurs in and throughout the work experience.

Explores the business and production operations needed for successful management of a craft beverage business. Explores the business and production operations needed for successful management of a craft beverage business.

Provides a framework for students to carry out their senior capstone project in collaboration with peers and industry mentors.

Provides a framework for students to carry out and present their senior capstone project in collaboration with peers and industry mentors.

Immerses students in sensory evaluation and methods to develop technical craft beverage and food pairing skills. Familiarizes students with the varieties of alcoholic beverages and the laws related to responsible alcohol service.

Cooperative Work Experience (Co-op) is an academic internship program that integrates a student's classroom study with planned supervised learning in positions related to the student's program of study or area of interest. Students are awarded credit and a grade not for the work itself, but for the demonstration of learning which occurs in and throughout the work experience.