Craft Brewing Academy

Our approach: "From Grain to Glass"

Craft Brewing Academy

Our approach: "From Grain to Glass"

Craft Brewing Academy

Our approach: "From Grain to Glass"

With the industry expected to grow, demand for knowledgeable brewers has never been higher. If you’ve considered entering the brewing industry, or want to pursue a wider knowledge of the business itself, join the craft brewing program today!

Program Options

The Craft Brewing Academy is unique in Washington State. The program provides an overview of the craft brewery business—from grain to glass. The certificate program is structured to help students learn brew science theory through hands-on experience in the brew laboratory and at local breweries. The program includes industry professionals in the classroom, industry tours and an internship experience with regional breweries.

Certificate Options

Craft Brewing Certificate (BRW)
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Program Courses

Courses List
BRW 101 - Culture of Craft Brewing

BRW 101 - Culture of Craft Brewing

(3)
Introduction to sensory perception (taste & smell) as it relates to beer identification and quality, and considerations for food and beverage pairings. Topics include the history of brewing, craft vs. factory industrial models, alcohol & health, overview of the brewing process, ingredients used and beer styles. Includes industry tours and presentations from industry professionals. None

BRW 103 - Beverage Biochemistry

BRW 103 - Beverage Biochemistry

(4)
Covers general microbiology and chemistry as it pertains to the production of alcoholic beverages and the brewing of beer. Raw materials/ingredients used in the brewing process will be discussed along with the properties of water, pH, enzymes, proteins, carbohydrates, and other micro-organisms in the brewery regarding their role in brewing. Develop an understanding of the ingredient interactions of biological molecules, particularly as they pertain to fermentation (yeast biology, wild yeasts, yeast production), identification of wort/beer spoilage organisms using microscopy, staining and differential media. None

BRW 105 - Raw Materials

BRW 105 - Raw Materials

(3)
Covers the basic ingredients used in brewing: malted barley (and other adjunct grains), hops, yeast and water. Provides an overview of the role various raw materials play in the production of beer and other food products and the importance of these ingredients in the flavor profiles imparted. Topics include hop varieties, barley types, breeding & selection, growing, harvesting, drying and malting of grains, yeast types, and water properties. Learn about the grain to glass philosophy and how local brewers are incorporating locally sourced raw materials into their craft beverage products. None

BRW 107 - Wort Production

BRW 107 - Wort Production

(3)
Provides training in the technology/science of wort creation and the brewing skills required to create the final product. Covers each critical factor in wort production from barley choices to mashing, sparging, wort boiling and cooling. Topics include barley, malt, hops, water analysis, brewing adjuncts, milling & mashing, sensory evaluation and how each aspect of the production process impacts the final product. Industry tours to observe the production process are included. None

BRW 110 - Brewery Operations

BRW 110 - Brewery Operations

(5)
Employees working in small, craft breweries need to be prepared to handle small equipment problems as they arise (pumps, valves, lights, motors, etc.) Covers essential topics of brewery operations, including brewery equipment and maintenance, tasks required in the brewing process, design/layout of brewery production areas, supply & product control, safety (production lines under pressure), cleaning & sanitation issues, disposal of liquid & solid brewery waste by-products, and storage & distribution systems. Discusses the processing and packaging of finished beer, including the most recent developments in alternative materials (such as plastic bottles) and super-high-speed bottling systems. None

BRW 120 - Essentials of Quality Assurance/Quality Control

BRW 120 - Essentials of Quality Assurance/Quality Control

(3)
Learn the tools and procedures used by breweries worldwide to evaluate beer at every important phase of production. Covers a full range of topics related to Quality Assurance/Quality Control (QA/QC)and tools required to create beers of the highest quality and consistency. Differentiate between the principles of QA & QC and the essential components of a quality production system within a brewery. Topics include sensory evaluation, analytical testing, microbiological testing, lab safety and standard practice, practical and usable analytical methods, sampling techniques, QC methods for fermentation and packaged products, and taste panel design and management. Learn how to use PH meters, CO2 volume meters, thermometers, and calibration techniques to maintain temperature consistency. None

BRW 125 - Flavor Production and Control

BRW 125 - Flavor Production and Control

(2)
Introduction to samples of flavor and aromatic compounds associated with the raw materials and the brewing process. Analyze the origins of those compounds, and provides foundational knowledge required to effectively control them. Topics include fermentation characteristics, malting effects, carbonation, flavor production, and beer freshness qualities. Includes training the palate to make informed decisions during the production process for beer. Learn about beers quality attributes such as foam, stability, color, aroma, attenuation, and ability to interpret the reasons why a product deviates from expected performance. None

BRW 128 - Industry Experience

BRW 128 - Industry Experience

(1)
Complete two observation-based industry experiences. Areas of focus include: Brewery Operations, Packaging & Process Technology, Equipment Maintenance, Quality Assurance/Quality Control, and Flavor Production. Prerequisite: Instructor permission required.

BRW 135 - Tradition and Innovation in Beer Styles

BRW 135 - Tradition and Innovation in Beer Styles

(2)
Overview of the techniques and technologies used to design and brew the full range of established and emerging beer styles. Topics include styles and sub-categories of beer with an emphasis on methodology used to brew beer that matches the style parameters, while retaining the brewers own artistic interpretation. Learn about the technical side of the development of recipe formulation and creating a style. None

BRW 198 - Brewery Capstone Project

BRW 198 - Brewery Capstone Project

(1)
Includes a final brewing project in the lab. Students work in small groups to formulate and brew an original recipe, and then market and sell their product to another brewery/restaurant or at Cardinal Craft Brewing. Prerequisite: BRW 161 with a grade of 2.0 or better.

BRW 199 - Brewery Internship

BRW 199 - Brewery Internship

(5)
Supervised work experience in the field. Apply skills and knowledge learned in a craft brewery business operation. Students Course includes a weekly classroom seminar. Prerequisite: Instructor permission required.

Courses List

Outcomes

Graduates of the Craft Brew program will be able to:

  • Show competency in understanding the history of alcohol fer­mentation and the brewing of beer and distilled spirits, and how this history relates to the legacy and future of brewing/distilling.
  • Demonstrate the ability to utilize brew/distilling house facilities and brewing/distilling equipment.
  • Demonstrate knowledge of the microbiology and biochemistry concepts of fermentation pertaining to the brewing of beer and distilled spirits.
  • Analyze and demonstrate the steps in the brewing process – grain handling, malting, yeast and fermentation processes, raw materials and wort production, beer production, quality control, packaging processes, flavor production, and control.
  • Demonstrate foundational knowledge of general physics, fluid dynamics and engineering concepts pertaining to the equipment used in the brewing of beer and distilled spirits.
  • Identify classic and craft-brew beer styles and describe produc­tion of each.
  • Analyze and evaluate business concepts of the brewing industry and the day-to-day activities involved with the operation of a sol­vent brewing/distilling facility.
  • Demonstrate the ability to design and brew a beer that meets gen­erally acceptable standards.
  • Demonstrate knowledge of sustainability practices for raw materi­als, water, energy, processing and brewery waste.
Program Costs

Program cost information available for Certificate Options only

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