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    Flathead Valley Community College
   
 
  Nov 18, 2017
 
 
    
2017-2018 Academic Catalog

Brewing Science and Brewery Operations, AAS


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The Brewing Science and Brewery Operations program prepares individuals for careers in the craft brewing industry.  Students will have exclusive use of the on-campus brewery, featuring a custom 3.5 barrel brewhouse, along with cellaring equipment, a dedicated laboratory, and a 5-10 gallon pilot brewing system.  They will complete coursework in brewing science and technology, microbiology, chemistry, facilities and operations, and business applications.  Upon completion of this program, students will be able to:

  • Discuss the production, selection, and analysis of raw brewing materials;
  • Describe the fundamental techniques of the brewing process;
  • Apply Clean-in-Place (CIP) technologies to brewery sanitation;
  • Identify, select, and safely utilize equipment and technologies in brewery operations;
  • Evaluate beer quality and implement QA/QC measures into beer production, packaging, and handling;
  • Explain the microbiology and biochemistry concepts related to wort production and beer fermentation;
  • Identify beer styles and characteristics, as well as the causes of defects in beer;
  • Apply business principles related to brewing, including compliance, licensing, and sustainability;
  • Design beer recipes and implement process controls to consistently brew acceptable beer for packaging, distribution, and consumption.

Required Courses


First Year


Second Year


Total Credits: 61-63


1 Students must complete a minimum of two internship credits during the program by taking BREW 298 . Students may begin earning internship credits during their second semester in the program. 

*Indicates prerequisite and/or corequisite needed. Check course description.

Program Information


  • An internship is required for this program. Students must complete a minimum of two internship credits during the program by taking BREW 298 , and can repeat (once) for a maximum of four credits.  Students may begin internships durng their second semester in the program.
  • All courses in this program must be passed with a grade of “C” or better.  Failure to do so will result in academic probation and/or dismissal from the program.

Admission Guidelines


  • Due to limited classroom and lab availability, this program requires an admissions process: Application deadline is August 1.
  • Students must be 21 years of age to start the program.

Additional Costs


There are lab fees associated with several of the classes in this program. Total additional program costs are estimated at $1,800.  Scholarships are available.

Opportunities after Graduation


This degree prepares students for entry-level brewing industry positions. Graduates may work as assistant brewers, laboratory technicians, quality assurance technicians, and equipment operators.

Advising Information:


For more information about this program, contact the FVCC Student Support Center or the Program Advisor. 

Student Support Center Advisor Program Advisor                  
Russ Lamson Joe Byers
LRC 129 RH 118
(406) 756-3885 (406) 756-4359
rlamson@fvcc.edu jbyers@fvcc.edu

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