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For Master Brewers Members, Students, and Learning Institutions

The Master Brewers Higher Education Committee is tasked with providing guidance to and a &#;pathway to recognition&#; for academic institutions that offer or are developing certificate or degree programs in fermentation science. Providing such industry-led guidance is particularly important because many institutions are either offering or exploring such programs and the brewing industry has a strong interest in developing a wide field of appropriately educated, future employees.

The committee has developed Master Brewers approved guidelines and learning outcomes for the successful development of academic programs for brewing and fermentation science&#;both for 4&#;year college-level programs and 2&#;year associate&#;s degree programs, as well as for certificate programs in brewing (either postgraduate or postsecondary school).

While the learning outcomes are similar for each, the following distinctions may provide insight into how the brewing industry would differentiate between graduates in each category:

• Four Year Program: A four-year college-level degree generally is required (along with other requirements) by the brewing industry for management-level jobs and is distinguished from a two-year associate&#;s degree in applied science by 1) a high degree of theoretical knowledge about the relationships between each of the following&#;fermentation, brewing raw materials, brewhouse engineering, packaging, and safety; 2) a strong ability to function as part of a brewery production team; and 3) a basic understanding of the business of brewing (e.g., inventory management). The minimum number of credits pertaining to &#;capstone&#; courses should be no less than nine (three courses). Graduates should be able to assist in the commissioning and/or day-to-day operation of a small, packaging brewery.

• Two Year Program: A two-year associate&#;s degree in applied science generally is required (along with other requirements) by the brewing industry for the entry-level brewhouse, packaging, and maintenance jobs and is distinguished from a four-year program by an emphasis on the practical application of skills pertaining to the day-to-day operation of a brewery or a set of functions within a brewery (e.g., packaging, engineering). The minimum number of credits pertaining to &#;capstone&#; courses should be no less than nine (three courses). Graduates should be able to use an entry-level position as a way to build on their education and practical experience (e.g., internship or lab experience) to advance, if desired, into higher-level positions.

• Certificate Program: A certificate in brewing is generally required (along with other requirements) by the brewing industry for the entry-level cellar, packaging, and maintenance jobs and is distinguished from a two-year program by its focus on a general overview of the brewing industry, providing an understanding of day-to-day brewery operations and basic principles used on the job (e.g., cleaning, sanitation, brewing science). The minimum amount of time recommended for a certificate program is 10&#;18 weeks, with time spent as an intern in a brewery either during or after the program. Completion of a certificate program in brewing should provide graduates with the ability to start in an entry-level brewery position. 

Program Instructions and Application Form

Guidelines and Learning Outcomes

Recognized Programs

The following programs have been recognized as meeting the approved guidelines and learning outcomes.

F

or Students

Recognition Program Announcement

• Inaugural

  Brewing and Fermentation Science Recognition Program Set to Launch Press Release 

  For more information, please visit professional beer brewing equipment.

  Additional resources:
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  Choosing the Best Attachments for Your Excavator

  Inaugural

  Brewing and Fermentation Science Recognition Program Off to a Strong Start &#;First Round of Recognition Complete Press Release

Contact Bryan Mowry from Master Brewers&#;

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High School

In todays competitive job market, aspiring brewers will need a high school diploma to land a job that offers growth possibilities, a good salary, and challenges, including positions in the craftbrewing industry.

High school classes in biology, chemistry, and mathematics will be particularly useful if you are interested in becoming a brewer. Classes in biochemistry and microbiology will prepare you for the more specialized aspects of brewing that serious craftbrewers must master. A background in science and mathematics is needed for brewers to perform basic brewing and engineering calculations and to follow technical discussions on brewing topics. Classes in family and consumer science can teach you basic kitchen skills, common units of cooking measurement, and the organizational skills you need to prepare and complete complex recipes. If you are interested in running your own microbrewery, be sure to take business, accounting, and computer science classes to help you prepare for managing a business.

Postsecondary Training

Employers today prefer to hire only brewers who have completed some kind of formal training program in brewing sciences, or who have had extensive apprenticeship training at another brewery. The following three institutions are the most prominent U.S. schools offering programs on brewing sciences and the business of brewing. The Siebel Institute of Technology & World Brewing Academy is located in Chicago, Illinois, with partner campuses in Montreal, Canada, and Munich, Germany. The Siebel Institute offers courses on specific topics, such as brewing microbiology, and the World Brewing Academy offers a 20-week master brewer program that is held in Chicago and Munich; a diploma program that lasts 12 weeks and involves work done in Chicago and Munich; and a six-week associate in brewing technology program in Chicago.

The American Brewers Guild is located in Middlebury, Vermont. The Craft Brewers Apprenticeship Program of the American Brewers Guild lasts 28 weeks and combines classroom work with hands-on experience. Its Intensive Brewing Science & Engineering Program lasts 23 weeks. Graduates receive a diploma and job placement assistance. There are infrequent residential CBA/IBS&E programs offered on-site in Middlebury.

The University of California, Davis Extension Professional Brewing Program offers certificate options as well as a master brewers program.

Although a college degree is not required for admission to the professional brewing programs, you will need to have completed college course work in the following areas: biological sciences (biology, biochemistry, microbiology), chemistry, physics, mathematics (precalculus), and engineering.

It is highly recommended that you complete an organized course of study through one of these programs. Students who learn at a brewing sciences school will have a particular advantage in landing a job as a brewer because employers know graduates have received training in the many highly technical aspects of brewing. Topics covered usually include brewing raw materials, brewhouse theory and practice, fermentation, storage and finishing, packaging and engineering topics, quality control, microbiology laboratory, and sensory evaluation.

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