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.
After an initial online course, students will gain practical experience with an intensive Summer session at our brewery on campus (Greeley, CO). Affordable on-campus accommodations will be available for students who do not live near campus.
You must be at least 21 years old by the beginning of the summer face-to-face 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. Colorado has 348 craft breweries (third most in the nation), part of a $111.4 billion dollar national beer market as of 2017 (Brewers Association). But within this expanding market, breweries that fail often cite lack of quality control and consistency issues as a contributing factor (Denver Post). Position yourself for a critical and growing role in the brewing industry.
Time to Completion:
Tuition & Lab Fees:
Delivery Option & Start Term:
Online in Spring, Greeley in Summer: starts each Spring term (January)
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.
This certificate consists of three courses taken in sequence:
- You will complete the first course online during the Spring semester.
- The applied courses at the UNC brewery and lab will be completed back-to-back during the first six-week Summer session on-campus in Greeley (CO). You will attend class and contribute to beer production and testing Monday-Friday from 8:00 a.m. to 5:00 p.m. for three weeks for each course.
Required Courses (9 Credit Hours)
To see a typical list of courses by term, visit an example Current Students page for this program.
- BREW 370 Introduction to Brewing Science (3)
- BREW 470 Practical Brewing Science (3)
- BREW 479 Advanced Brewing Science (3)
For full details, see the official program listing in the UNC Graduate Catalog.
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.