Brewing Science and Brewery Operations, AAS

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The Brewing Science and Brewery Operations program is designed for the entry-level brewer wishing to expand theoretical knowledge and experience in the field of brewing science and business operations. Graduates should be prepared for mid-level brewery jobs with potential for management or entrepreneurial ventures commensurate with field experience. Students will build on an operations-based foundation (first-year CTS curriculum) with second-level brewing coursework, as well as chemistry and business operations classes. Students have exclusive use of the custom 4-barrel campus brewery and pilot system, quality lab, and classroom. They will complete coursework including topics in brewing technology and operations, fermentation sciences, recipe design, sensory techniques, brewery safety and compliance, and business applications. Upon successful completion of the Brewing Science and Brewery Operations AAS, students will be able to

Formulate beer recipes with an integral understanding of the ingredients and processes in mind;
Analyze yeast fermentation performance and the influence health and nutrients have on the end beer flavor, aroma, and stability;
Aseptically handle and propagate yeast for use and re-use in brewery fermentations;
Understand stability techniques employed by small and large breweries;
Perform chemical analysis of beer ingredients and products and asses for brewing and shelf-life suitability;
Understand inventory management of raw ingredients and product and build software to assist in tracking and predictions;
Write a start-up business plan for a brewery; and
Perform all aspects of commercial brewery production from raw ingredient procurement to packaging with quality, consistency, safety and sanitization as priorities.

First Year

Fall Semester

BIOB 160NL - Principles of Living Systems Credit(s): 4
BMGT 205C - Professional Business Communication Credit(s): 3 * ¹ ^R
OR
WRIT 101W - College Writing I Credit(s): 3 * ¹ ^R
BREW 101 - Brewing Methods I Credit(s): 5 *
BREW 131 - Beer Styles and Sensory Evaluation I Credit(s): 1 *
BREW 149 - Beer Packaging and Draught Technology Credit(s): 2 *
BREW 151 - Cellar Operations Credit(s): 3 *

First Semester Total: 18

Spring Semester

BIOM 208 - Applied Brewing Microbiology Credit(s): 3 *
BREW 132 - Beer Styles and Sensory Evaluation II Credit(s): 1 *
BREW 150 - Brewhouse Processes Credit(s): 4 * ^R
BREW 199 - Capstone I: Brewing Operations Credit(s): 5 * ^R
BREW 222 - Safety and Sustainability in Brewing Credit(s): 1 *
COMX 111C - Introduction to Public Speaking Credit(s): 3 ¹ ^R
OR
COMX 115C - Introduction to Interpersonal Communication Credit(s): 3 ¹ ^R

Second Semester Total: 17

Second Year

Fall Semester

BREW 102 - Brewing Methods II Credit(s): 5 *
BREW 231 - Beer Styles and Sensory Evaluation III Credit(s): 1 *
BREW 298 - Internship: Professional Brewing Credit(s): 1-2 * ²
CAPP 116 - Short Courses: MS Excel Credit(s): 1 ¹
CHMY 121NL - Introduction to General Chemistry Credit(s): 4 *

First Semester Total: 12-13

Note: Students may take BREW 298 for 1 or 2 credits at a time, this semester and/or next. Semester credit totals will vary depending on the student’s choice. Overall, students must earn at least 2 credits in BREW 298 to meet the total 61 credits required for the program.

Spring Semester

BREW 141 - The Business of Brewing Credit(s): 2 *
BREW 232 - Beer Styles and Sensory Evaluation IV Credit(s): 1 *
BREW 299 - Capstone II: Brewing Operations Credit(s): 6 *
CHMY 170 - Applied Brewing Chemistry Credit(s): 4 *

Second Semester Total: 13

Total Credits: 61

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

^RIndicates Related Instruction requirement.

*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 November 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