Oct 31, 2020  
2018-2019 Academic Catalog 
2018-2019 Academic Catalog Archived 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: 62-64

*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 during their second semester in the program at participating local breweries and/or the campus brewery.
  • All courses in this program must be passed with a grade of “C” or better. Failure to do so will result in dismissal from the program.

Admission Guidelines

  • Due to limited classroom and lab availability, this program requires an admissions process: Application deadline is August 1, with priority given to applications received by June 1. 
  • Placement exams may be required.
  • Students must be at least 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 $1,00.  Scholarships are available.

Opportunities after Graduation

This degree prepares students for entry- and mid-level brewing industry positions with opportunities for advancement. Graduates may work as assistant brewers, cellar and packaging operators, and/or quality assurance technicians to start out, with excellent professional growth potential.

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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