Modules
Introduction to Brewing
Economics & History of Craft Brewing
Module 1 introduces and lays a foundation for the program. Covers the history of beer brewing and the recent expansion of craft brewing in the United States. Begins just after prohibition, continues through post-war global consolidation, and introduces the craft-brewing boom of the late 20th and early 21st centuries. Focuses on the economic impact of modern brewing.
One 3-hour class = 3 hours
Intro to Terms & Recipe Development
Module 2 covers technical terms used in the brewing industry. Defines terms and identifies equipment and processes represented. Prepares students for technical modules in the program and offers tips for starting careers in the craft beer industry. Covers brewing shorthand and acronyms to improve communication in a brewery. Requires developing a beer recipe.
One 3-hour class = 3 hours
Introduction to Popular Beer Styles
Module 3 covers different popular beer styles. Applies knowledge and experience from previous modules to learn and practice processes for creating different beer styles. Engages use of varied ingredients, equipment, and brewing techniques. Covers beer style guidelines, beer and food, classic ale and lager styles, and proper glassware.
Two 3-hour classes = 6 hours
Introduction to Essential Ingredients
Module 4 introduces and examines essential brewing ingredients, from sourcing and selection to the effects of specific ingredients on the product. Identifies and describes ingredients and their interactions with one another in the brewing process. Covers three primary ingredients and their role in the brewing process: water, malt and hops. Yeast is detailed in its own module.
Three 3-hour classes = 9 hours
Brew Science & Brewery Processes
Brewing Technology & Craft Brewing Process
Module 5 covers general brewery operations, including the steps in operation from raw material, to wort, to final product. Outlines methods for brewing popular styles of beer, covering differences in how each style is produced. Provides a variety of techniques to adjust flavor profiles of each style. Also covers specific gravities and facility designs, and demonstrates brewing software uses.
Three 3-hour classes = 9 hours
Introduction to Safety & Sanitation
Module 6 covers one of the most important aspects of making great beer — sanitation. Addresses overall sanitation requirements along with specific issues like grain dust safety, proper chemical storage and procedures, CO2, personal protective equipment, working in confined spaces, lock out tag systems and more.
One 3-hour class = 3 hours
Equipment, Maintenance, Packaging & Distribution
Module 7 introduces equipment used in a brewery. Includes proper calibration and maintenance. Introduces different packaging options and methods, along with setting up a distribution system. Addresses compliance and legal aspects of packaging beer for sale. Includes draught system maintenance, equipment configuration and cleaning, and carbonation dynamics.
One 3-hour class = 3 hours
Microbiology & Quality Assurance
Module 8 covers microbiology for brewers, introduces beneficial microbial actions, and addresses ways to control microbiological threats. Provides in-depth introduction to methods of manipulating beer statistics, including the Standard Reference Method related to color of the brew, Specific Gravity related to alcohol content, and International Bitterness Units. Includes an off-flavor panel.
Three 3-hour classes = 9 hours
Biology of Yeast & the Fermentation Process
Module 9 provides in-depth coverage of different yeast strains, the fermentation processes, and using yeast and fermentation to affect beer styles. Introduces methods of yeast propagation. Emphasizes the importance of yeast selection and fermentation processes on beer styles. Covers microscope-aided cell counting, cell health, and sugar uptake differences between Belgian & non-Belgian yeasts.
Three 3-hour classes = 9 hours
Brewing as a Business
Introduction to Outside Sales & Marketing
Module 10 provides tools and skills for developing a sales and marketing plan for on- and off-premise channels of business. Focuses on methods to build, plan, and execute sales strategies. Covers alcoholic beverage control (ABC) legalities and best practices along with wholesaler management and public relations. Addresses developing and maintaining brand standards and sales portfolios.
One 3-hour class = 3 hours
Licensing & Regulation in Virginia
Module 11 covers licensing and regulations governing breweries and selling alcoholic beverages in the Commonwealth of Virginia. Identifies regulatory bodies that have jurisdiction under specific circumstances as well as how to operate a brewery in compliance with the federal, state, and local governments. Covers labeling/formulation along with leases, fundraising and corporate structures.
Two 3-hour classes = 6 hours
