Program Director
Eric Graham, PhD
Program Coordinator
Stacey Ferris
Professors
Roger Beardsley, PE
Jim Johnson, PhD
Wayne Quirk, PhD
Lecturers
Eric Foss, MS
Eric Graham, PhD
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.
Admission Requirements
Applications are accepted throughout the academic year. Students are required to consult with an advisor before submitting their application to the program.
The following requirements should be met for admission into the degree program:
- Good Academic standing the quarter prior to admission
- CWU/Transfer Combined cumulative grade point average (CGPA) of 2.25 or above at the time of application
- Students must fill out an application that includes an essay of motivation and goals.
- Students must agree to sign a written statement regarding professional conduct and responsibility.
For details about the application procedures, contact the Craft Brewing Program at CraftBrewing@cwu. edu.
Program Requirements
Students must be 18 years of age to apply for the major. It should be understood that all classroom courses involving tasting will require students to taste and spit (Washington State legislation RCW 66.20.010 (12) a-f). Student must be at least 21 years old before enrolling in the following courses: CRBW 450, Sensory Analysis for Brewing; CRBW 490, Cooperative Education.
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.
Special Requirements
Students will be expected to spend significant time outside the classroom working on assignments and projects. Some sessions may meet on Saturdays.
Additional Information
The requirement for CHEM 111, 111LAB, 112, 112LAB, and 113, 113LAB, Introduction to Chemistry and Laboratory, may be met by satisfactorily completing CHEM 181, 181LAB, 182, 182LAB, and 183, 183LAB, General Chemistry and Laboratory, and BIOL 182, General Biology II, or BIOL 220, Introductory Cell Biology, or CHEM 361, 361LAB, Organic Chemistry I and Laboratory, and CHEM 431, 431LAB, Biochemistry I 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.