Brewing Science and Technology

Quarter Academic Credit

24 quarter units academic credit, X402.10 & X403.1

This certificate program is designed to provide a legitimate, university-approved qualification for individuals wishing to enter the brewing industry, as well as brewery personnel with no formal scientific training who wish to advance their careers.

This intensive, 10-week program meets four to six hours a day, five days a week. The curriculum duplicates the first 10 weeks of the Master Brewers Program. Through lectures, the program provides participants with a solid understanding of brewing science and engineering. Student learning is measured through weekly exams and written exercises.

More specifically, the program is 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 through flat and curved surfaces 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

Individuals who successfully complete the program are awarded the Professional Brewers Certificate.

Prerequisites: While a degree is not required for acceptance to this program, college-level work in the subject areas listed below is required for success in the program. All minimum prerequisites must be completed in advance of applying. Incomplete applications will not be considered for admission. Applicants must be able to provide transcripts documenting the math requirement and at least two additional subject areas:

  • Mathematics: pre-calculus
  • Biological sciences: microbiology, cell physiology or biochemistry
  • Chemistry: organic, inorganic or analytical
  • Physics: heat and mechanics or process control
  • Engineering: topics in mechanical or chemical engineering

Practical brewing experience is a plus, but is not required for entrance to the program.

Location: Classes are held at the UC Davis Extension classroom at Sudwerk Brewing Company in Davis. This location allows observation of beer production by Sudwerk's two systems: a fully automated 65-barrel Steinecker system and their original 15-barrel Caspary brewhouse.

Withdrawal/Refund: If a request for withdrawal is received within the first five days of the class and all course materials are returned, a refund will be granted for tuition fees paid beyond the non-refundable deposit. No refunds will be granted after the fifth class day.

Application Deadline: The application deadline is December 1 of the year preceding the course for which you are applying.

A complete application package must include an application form, transcripts supporting the academic prerequisites, a resume of any practical experience in brewing or related fields and an application fee of $45. Applications are reviewed and accepted on a first-come, first-served basis. Class size is limited so early application submission is encouraged.

Course Code