Continuing the long-standing tradition of Catholic beer brewing, Regis University is proud to offer the Certificate in Applied Craft Brewing. With support from local brewers serving on our Professional Brewing Advisory Board, we've concocted a hands-on program that will equip you with the skills to become a master brewer and certified beer judge, or simply improve your home or craft brewery skills.
The Certificate in Applied Craft Brewing is a 12-month, part-time program. Courses are taught in the evenings allowing those with full-time employment the opportunity to enroll. This program is perfect for those looking to refine their skills as master brewers or break into the rapidly growing craft beer industry. Classes are limited to 24 students to ensure every student gets to participate in laboratory exercises.
Course topics include:
Biology of Brewing: Explore the microbial basis of brewing, including diversity, nutrition, reproduction, macro and micronutrient metabolism, and culture techniques of yeast and other fermenting microbes. Also discusses the basic biology of barley and hops.
Chemistry of Brewing: Explore the chemistry of brewing practice. This course includes discussion of malt, wort, and beer analysis and the theory and practice of carbonation.
Business of Craft Brewing: Explore the merchandising and operations of micro brewing, with specific focus on finances, marketing, brewing policies and regulations, and developing a business plan. The curriculum also includes discussion of environmental and business ethics where relevant in the science and business courses.
Brewing Practicum: The program concludes with a supervised practical experience at a brewery or brewing-related internship site where students apply program coursework.
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offered by Regis University, including the minimum number of credit hours, cost estimates, related occupations, graduation rates, and median debt of students who completed the program.