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

Fall Semester

BIOM 108 - Introduction to Food and Beverage Fermentation Credit(s): 3
BMGT 205C - Professional Business Communication Credit(s): 3 * ¹
OR
WRIT 101W - College Writing I Credit(s): 3 * ¹
BREW 101 - Brewing Methods I Credit(s): 5 *
BREW 149 - Beer Packaging and Draught Technology Credit(s): 1 *
CHMY 121NL - Introduction to General Chemistry Credit(s): 4 *

First Semester Total: 16

Spring Semester

BIOM 208 - Applied Brewing Microbiology Credit(s): 3 *
BREW 102 - Brewing Methods II Credit(s): 5 *
BREW 150 - Brewhouse Processes Credit(s): 4 *
CHMY 123NL - Introduction to Organic Biochemistry Credit(s): 4 *

Second Semester Total: 16

Second Year

Fall Semester

BREW 131 - Beer Styles and Sensory Evaluation I Credit(s): 2 *
BREW 151 - Cellar Processes Credit(s): 3 *
BREW 199 - Capstone I: Brewing Methods III Credit(s): 5 *
BREW 298 - Internship: Professional Brewing Credit(s): 1-2 * ²
CAPP 116 - Short Courses: MS Excel Credit(s): 1 ¹
CHMY 170 - Applied Brewing Chemistry Credit(s): 3 *

First Semester Total: 15-16

Spring Semester

BREW 132 - Beer Styles and Sensory Evaluation II Credit(s): 2 *
BREW 141 - The Business of Brewing Credit(s): 2 *
BREW 222 - Environmental Sustainability in Brewing Credit(s): 1 *
BREW 298 - Internship: Professional Brewing Credit(s): 1-2 * ²
BREW 299 - Capstone II: Brewing Methods IV Credit(s): 6 *
COMX 111C - Introduction to Public Speaking Credit(s): 3 ¹
OR
COMX 115C - Introduction to Interpersonal Communication Credit(s): 3 ¹

Second Semester Total: 15-16

Total Credits: 62-64

¹WRIT 101W/BMGT 205C, COMX 111C/COMX 115C, and CAPP 116 may be taken during any semester.

² A professional brewing internship is required for this program. Students may repeat BREW 298 to complete a minimum of two internship credits and a maximum of four. Students are eligible to take internships after the second semester in the program and will be guided through the application process.

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

Program Information

All courses in this program must be passed with a grade of “C” or better for graduation eligibility.

Admission Guidelines

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

Additional Costs

Additional program costs, books and lab fees, are estimated at $2,000. 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, 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