An Undergraduate Brewing Science Certificate Focused on Brewing Quality Control

This Brewing Laboratory Science Certificate Program focuses on laboratory science practices that maintain quality control and assurance for brewing. You will learn laboratory skills and proper brewing techniques at the macro-brewing and micro-brewing levels using American Society of Brewing Chemists (ASBC) analytical methods.

  • Learn what it takes to work as a brewery lab scientist, conducting tests to ensure correct alcohol content, color, flavor, carbon dioxide, and other variables.
  • Apply methods that maintain consistency between batches, contain costs and allow for sustainable production practices.

You must be at least 21 years old by the beginning of the BREW 470 / 479 courses.

Note: If you are currently a degree-seeking UNC student, please speak with the Program Coordinator about the course sections for admitted students.

Crabtree Brewing founder Jeff Crabtree tells the story of the Top Hop program, and the distribution of Crabtree / UNC Brewing collaboration beers.

Laboratory Science Addresses Critical Quality Control Needs for The Growing Beer Industry

This certificate prepares you as a brewing laboratory scientist with a focus on the methods of analysis and quality assurance in the production of beer. After completing the program, you will be uniquely qualified for positions such as Brewing Scientist, Assistant Brewer, Brewing Laboratory Technician and other roles in the brewing production and quality control processes.

The need for brewing laboratory science skills—in Colorado and nationwide—is still growing. There are 9,247 craft breweries in the U.S. as of 2021, with 433 in Colorado (fourth most in the nation). Consistent beer quality is a key factor in the success of new and growing breweries. Position yourself for a critical and growing role in the brewing industry.

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The certificate provides a theoretical background in brewing, the brewing process, and in laboratory analysis of malt, wort, and beer components. American Society of Brewing Chemists (ASBC) laboratory methods and their application to a quality control / quality assurance program in an operational microbrewery are key features of the intensive practical experience associated with the program.


Required Courses (9 Credit Hours)

To see a typical list of courses by term, visit an example Current Students page for this program.

The following describes the typical course progression for most students, which would take about one calendar year. Other plans of study can be be discussed with the Program Coordinator.

  • BREW 370 Introduction to Brewing Science (3) – first course; taken online in Spring term.
  • BREW 470 Practical Brewing Science (3) – Offered in-person the following Fall term at our brewing facility in Greeley, Colorado. Faculty will work with Extended Campus students to fit in-person requirements around their time commitments.
  • BREW 479 Advanced Brewing Science (3) – Internship course. Can be taken any time after completing BREW 370. Faculty will help you arrange experiential learning experiences at a brewery in your area. This requires participation by brewing professionals at the chosen brewery to oversee your placement. Students can elect to complete this course at UNC’s brewing faculty in Greeley as well. A project-based component involving the creation of a quality assurance program for the operation of a microbrewery is required.

For full details, see the official program listing in the UNC Graduate Catalog.

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Certificate Grad Taps Job at New Belgium

UNC Brewing Laboratory Science Certificate graduate Chelsea Lawler turned her internship experience into a permanent position at New Belgium Brewing.

Chlesea Lawler, Brewing Lab Sciences Certificate Graduate

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