Not only do our graduates gain unparalleled expertise in brewing science, technology and engineering, but they also go on to become leaders in the brewing industry. The Professional Brewers Certificate Program is an intensive, six-week course of study that explores the theory and practice of contemporary brewing science and engineering. It is comprised of 180 hours of instruction covering grain handling, malting, brewhouse processes and control of wort quality, yeast and fermentation processes as they affect beer quality, filtration and finishing, fluid flow, heat transfer through flat and curved surfaces, theory and practice of carbonation and refrigeration in the brewery, and several other topics of study. This program is available as a residential or correspondence program. For residential participants, courses are taught on-site at Sudwerk Privatbrauerei Hubsch in Davis, one of the country's top microbreweries.
Progress is measured through weekly exams and written exercises.
Who should attend This program is designed for individuals wishing to gain a legitimate qualification to enter the brewing industry, or those wishing to supplement existing practical training with scientific knowledge to advance in a brewing career. Program coordinators Michael J. Lewis , Ph.D., is professor emeritus with the Department of Food Science and Technology at UC Davis, specializing in brewing science for over 30 years. He is the coordinator and lead instructor for the professional brewing courses offered through University Extension, UC Davis, and is one of the authors of Brewing . She was with Miller Brewing Company of Milwaukee, WI, for 18 years. Enroll in section 013BRW701 .