Jim Johnson, PhD
Roger Beardsley, PE
Jim Johnson, PhD
Wayne Quirk, PhD
Warren Plugge, PhD
Eric Foss, MS
Cole Provence, MS
The Craft Brewing Program provides students with an in-depth understanding of the brewing industry. The BS in Craft Brewing is built upon a strong foundation in science and is focused on providing students with content, experience, and skills in brewing science, analytical laboratory techniques, quality assurance, and management. Additionally, courses incorporate hands-on and inquiry-based learning opportunities through case studies, pilot brewing, field trips, industry speakers, and research activities. The program prepares graduates for a career in the brewing production, quality assurance, brewery management, beer merchandising, distribution, brewing technology, packaging, safety, sanitation, sensory evaluation, and entrepreneurship. This is an interdisciplinary program involving departments and faculty across the university that is administered in the College of the Sciences.
Students wishing to attain full admission to the BS in Craft Brewing must meet the following requirements:
- Successful completion of CHEM 111 Introduction to Chemistry, CHEM 111LAB Chemistry Laboratory, CHEM 112 Introduction to Organic Chemistry, CHEM 112LAB Introduction to Organic Chemistry Laboratory, CHEM 113 Introduction to Biochemistry, CHEM 113LAB Introduction to Biochemistry Laboratory, MATH 153 or its equivalent, ECON 201 Principles of Economics Micro, PHYS 111 Introductory Physics, PHYS 112 General Physics, with a C (2.0) or higher in each course before being admitted to the major.
- Overall minimum 2.5 GPA will be required for admission.
- Students must fill out an application that includes an essay of motivation and goals.
- Upon admittance to the program students must agree to sign a written statement regarding professional conduct and responsibility.
- Student must be at least 21 years old before enrolling in courses that may involve tasting beer (CRBW 317 Brewing Processes and Biochemistry (5), CRBW 350 Sensory Analysis for Brewing (5), CRBW 495 Brewing Research Methods (5), CRBW 496 Brewing Special Topics (3), CRBW 498 Brewing Research (5), CRBW 499 Brewing Seminar (2).
Students are highly encouraged to also obtain a minor or degree in Biology, Chemistry, Administrative Management, Industrial Technology, Safety and Health Management and complete at least five credits of CRBW 490, Cooperative Education.
Students will be expected to spend significant time outside the classroom working on assignments and projects. Some sessions may meet on Saturdays.
The requirement for CHEM 111, 111LAB, Introduction to Chemistry and Laboratory, may be met by satisfactorily completing CHEM 181, 181LAB, 182, 182LAB, and 183, 183LAB General Chemistry and Laboratory. The requirement for CHEM 112, 112LAB, Introduction to Organic Chemistry and Laboratory, may be met by satisfactorily completing CHEM 361, 361LAB, 362, Organic Chemistry and Laboratory. The requirement for CHEM 113, 113LAB, Introduction to Biochemistry, may be met by satisfactorily completing CHEM 431, 431LAB and 432, Biochemistry and Laboratory.
Program Learner Outcomes
Upon successful completion of this program, students will be able to:
- Explain the compositional features and biochemistry of the four essential brewing raw materials: malt, hops, water and yeast and how they transformed through the brewing process and contribute to beer styles.
- Demonstrate the brewing process and use of equipment and calculate parameters for brewhouse efficiency.
- Develop a branding, marketing and PR plan for a business in the brewing industry. Students will be able to demonstrate an understanding of financial issues, investments, management, global markets and distribution systems
- Explain beer’s quality attributes, such as foam, stability, color, aroma, attenuation and be able to interpret the reasons why a product deviates from expected performance.
- Explain health and safety issues related to all aspects of brewing from machinery to the final product.