Craft Beer Industry Professional Certificate

Curriculum and Requirements (15 credits)

• The curriculum is designed so a student can complete the requirements in 9-12 months.
• Classes are held in the evening and/or weekends and include field trips to local breweries, tap-houses, malt houses and farms.
• Brewing takes place at No-Li Brewhouse.
• RCLS 301 is the first course in the series and is a prerequisite for RCLS 407.
• Students must be 18 years of age for RCLS 301 and 373.
• Students must be 21 years of age for RCLS 407, 350 and 351.

The Craft Beer Industry Professional Certificate courses will do the following:

• Articulate the historical development of beer and the history and characteristics of beer styles by country and region.

• Explain parameters that define an American Craft Brewer and the primary government, professional and special interest groups involved.
• Identify common beer ingredients, sustainable supply chains and understand the role that access to local ingredients plays in the growth of craft beer.

• Demonstrate elements of keeping and storing beer, proper service of beer from draft systems and various containers, and proper cleaning and sanitation.
• Identify quantitative and qualitative style parameters of beer and fundamental flavors and aromas in beer, including general beer flavors associated with malt, hops, and yeast in relation to style, as well as common off-flavors.

• Apply theoretical knowledge and practical skills in the brewing process including the use of equipment, tools, ingredients and recipe development along with yeast and fermentation, cleaning, sanitation, and packaging.
• Critically evaluate diversity, equity, and inclusion issues and opportunities within the craft beer industry.