Brewing

Overview

Over seven courses, you’ll receive in-depth training in brewing science and brewery engineering topics, including malting, mashing, brewing, fermentation and finishing, fluid flow, heat and mass transfer, solid-liquid separation, sensory science and more.

Students explore these subject areas through professional-level equivalents of University of California, Davis degree-program courses and expand their brewing knowledge through assigned reading and writing exercises.

And for those looking to supplement their online training with hands-on experience, we also offer an optional, week-long bootcamp at our state-of-the-art August A Busch III Brewing and Food Science Laboratory.

What You’ll Learn

Lectures and live class discussions are designed to provide you with an understanding of:

• Grain handling, malting, malt analysis and their effects in brewing
• Brewhouse processes and the control of wort quality
• Yeast and fermentation processes and their effects on beer quality
• Finishing beer, sterilization of beer and packaging technology
• Flow of fluids in pipes and through pumps in a brewery setting
• Heat transfer and the effects of insulation and fouling on efficiency
• Theory and practice of carbonation, including mixed gas technology
• Theory and practice of refrigeration in the brewery
• Beer flavor and sensory science

How You’ll Benefit

Become a knowledgeable, thoughtful, accomplished and professional practical brewer who is eagerly sought by employers in today’s brewing industry. Upon completion of the program, you will be prepared to:

• Evaluate and select raw materials for specific brewing objectives and product qualities. Efficiently and safely operate the brewhouse for wort production. Manage yeast and fermentation to meet product objectives, and finish and package the product to contemporary standards of excellence. Conduct a quality assurance program suited to the brewery and product mix.
• Design a brewery unit, or offer educated input to a brewery design team. Wisely select, or help to select, equipment from among several choices. Oversee installation of it to contemporary standards. Make logical and useful evaluations of processes used in a brewery and select appropriate options.
• Undertake a wide variety of problem-solving tasks related to product quality, process efficiency or plant design.
• Apply sensory science principles and techniques to inform everyday product and process decisions.