Brewing Science (BREW & BREWC)

Brewing Science (BREW)

The craft beer and beverage industry is one of the fastest growing in the United States and many other parts of the world. The Brewing Science degree program provides knowledge and skills related to introductory and advanced production processes, finishing and packaging techniques, product analysis, and operation of brewing facilities. Cooperative education experiences add to the student's career-readiness.

Graduates of the Brewing Science program earn an Associate of Applied Science degree, and are qualified for employment opportunities in many areas of the craft beverage industry including brewer/assistant brewer, cellar manager, or brewery manager.

Brewing Sales and Marketing Certificate (BREWC)

The Brewing Sales and Marketing Certificate prepares its graduates for employment opportunities in many areas of the craft beverage industry including brewery representative, craft beer sales and distribution, or tasting room management.

Students develop skills and gain knowledge of topics such as sensory evaluation of beverages, taproom management, and key components of beer tourism. 

For more information, please contact the Business Technologies Division at (513) 569-1620.

To apply for this program at Cincinnati State, visit our Admissions Page

Brewing Science (BREW)

Student applicants must be at least 21 years of age before entering the program. Applicants must be able to work in a physically demanding environment including, but not limited to, standing in a hot and wet work area for extended lengths of time, climbing stairs, repeatedly lifting equipment and products weighing up to 55 lbs., and safely maneuvering by hand equipment that weighs up to 170 lbs.

First Year
Semester 1LecLabCredits
BREW 110Brewing Sanitation and Safety ( B) 202
BREW 120Brewing Technology and Calculations ( T) 132
CHE 110Fundamentals of Chemistry ( G) 334
HRM 110Food and Beverage Cost Control ( B) 303
FYE 1XX First Year Experience Elective (B)  101
MAT 1XX Mathematics Elective (G)  223
Semester 2  
BREW 130Brewing Production ( T) 244
BREW 140Brewing Ingredients ( T) 132
BREW 150Applied Brewing Microbiology ( T) 324
ENG 101English Composition 1 ( G) 303
BUS 190Professional Practices 101
Semester 3  
BREW X9X Cooperative Education Elective: Brewing Science (T)  1402
Second Year
Semester 4  
ACC 101Financial Accounting ( B) 223
BREW 160Sensory Evaluation of Beer ( T) 303
BREW 210Beverage Marketing and Sales ( T) 303
BREW 220Brewing Packaging, Materials, and Quality Control ( T) 233
ENG 10X English Composition Elective (G)  303
Semester 5  
BREW 240Legal Issues in Brewing and Beverages ( T) 303
COMM 110Public Speaking ( B) 303
ECO 105Principles of Microeconomics ( G) 303
BREW 230Advanced Brewing Production ( T) 334
Arts/Humanities Elective (B)  303
Total Credits:  516562
First Year Experience Elective
FYE 100College Survival Skills1
FYE 105College Success Strategies2
FYE 110Community College Experience3
Mathematics Elective
MAT 105Quantitative Reasoning3
MAT 120Technical Mathematics3
MAT 121Technical Algebra and Geometry with Statistics3
MAT 125Algebra and Trigonometry4
English Composition Elective
ENG 102English Composition 2: Contemporary Issues3
ENG 104English Composition 2: Technical Communication3
ENG 105English Composition 2: Business Communication (Arts/Humanities Elective)3
Arts/Humanities Elective
Any ART, LIT, MUS, PHI, REL, THE3
Cooperative Education Elective (2 credits required)
BREW 191 Part-Time Cooperative Education 1: Brewing Science1
BREW 192 Part-Time Cooperative Education 2: Brewing Science1
BREW 291 Full-Time Cooperative Education 1: Brewing Science2

The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum. 

G = General Education course in this curriculum

B = Basic Skills course in this curriculum

T = Technical course in this curriculum

Brewing Sales and Marketing (BREWC)

Program prerequisite: Applicants must be at least 21 years old before entering the certificate program.

First Year
Semester 1LecLabCredits
BREW 100Introduction to Craft Beer 303
BREW 160Sensory Evaluation of Beer 233
HRM 110Food and Beverage Cost Control 303
MKT 130Professional Selling 303
Semester 2  
MKT 105Marketing and Customer Relations 303
BREW 210Beverage Marketing and Sales 303
BREW 240Legal Issues in Brewing and Beverages 303
BREW 105Beverage Tour and Tasting Management 223
Total Credits:    24

Courses

BREW 100 Introduction to Craft Beer
3 Credits. 3 Lecture Hours. 0 Lab Hour.

An introduction to craft beers and brewing for those not pursuing the Brewing Science associate's degree. Topics include: beer and brewing history, production, characteristics, taxonomy, and evaluation.
Prerequisites: None
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BREW 105 Beverage Tour and Tasting Management
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on developing, marketing, and managing the craft beverage tour experience. Topics include: providing customer service, implementing special events, and operating a tasting room.
Prerequisites: BREW 100
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BREW 110 Brewing Sanitation and Safety
2 Credits. 2 Lecture Hours. 0 Lab Hour.

A course on sanitation and safety procedures applicable to brewing products, facilities, and equipment. Topics include: selecting, handling, and storing the chemicals required for sanitation control within the brewing process.
Prerequisites: Admitted to the BREW degree program
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BREW 120 Brewing Technology and Calculations
2 Credits. 1 Lecture Hour. 3 Lab Hours.

A course on the equipment and mathematical calculations used in craft brewing production. Topics include: using brewing equipment and other technology related to scheduling/record keeping, developing recipes, and calculating use of alcohol and other ingredients.
Prerequisites: Admitted to the BREW degree program, and AFM 094 or MAT 105 or appropriate placement test score
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BREW 130 Brewing Production
4 Credits. 2 Lecture Hours. 4 Lab Hours.

A course on basic methodologies used in the production of beers. Topics include: recipe development, basic sanitation techniques, fermentation management, and storage.
Prerequisites: BREW 110 and BREW 120
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BREW 140 Brewing Ingredients
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on how ingredients used in the beer-making process affect the style and quality of beer. Topics include: selecting and growing barley, varieties of malting, growing hops, and the effect of hops in development of beer flavor and aroma.
Prerequisites: BREW 110 and BREW 120
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BREW 150 Applied Brewing Microbiology
4 Credits. 3 Lecture Hours. 2 Lab Hours.

A course on microbiology concepts and laboratory practices applicable to the brewing industry. Topics include: yeast biology, fermentation, microorganisms in brewing, and sanitation.
Prerequisites: BREW 110 and CHE 110
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BREW 160 Sensory Evaluation of Beer
3 Credits. 2 Lecture Hours. 3 Lab Hours.

A course on the visual, olfactory and gustatory parameters used in the evaluation of beer. Topics include: aromas, finish, flavor/taste interaction, and factors affecting product quality; as well as descriptive analysis/model systems, judging systems, and set-up and operation of beverage competitions.
Prerequisites: Admitted to the BREW degree program or BREWC certificate program, or instructor consent
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Instructor Consent Required

BREW 191 Part-time Cooperative Education 1: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their first part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: None
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BREW 192 Part-Time Cooperative Education 2: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their second part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 191
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BREW 193 Part-Time Cooperative Education 3: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their third part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 192
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BREW 194 Part-time Cooperative Education 4: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fourth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 193
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BREW 195 Part-Time Cooperative Education 5: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fifth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 194
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BREW 196 Part-Time Cooperative Education 6: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their sixth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 195
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BREW 198 First Year Special Topics in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Brewing Science, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Instructor consent
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Instructor Consent Required

BREW 199 First Year Independent Project in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A project related to Brewing Science that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by the Brewing Science program chair. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Instructor consent
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Instructor Consent Required

BREW 210 Beverage Marketing and Sales
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on marketing and selling beer and other brewed, fermented, or distilled products. Topics include: industry/consumer trends; and economic, legal, and social considerations that affect beverage marketing and sales, including branding, pricing, promotion, and distribution.
Prerequisites: BREW 160
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BREW 220 Brewing Packaging, Materials, and Quality Control
3 Credits. 2 Lecture Hours. 3 Lab Hours.

A course on practices associated with packaging beer, including canning, bottling, box presentations, and kegging. Topics include: expanding product shelf life; selecting containers; controlling temperature and light; and evaluating options for labeling, capping, and sealing.
Prerequisites: BREW 140
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BREW 230 Advanced Brewing Production
4 Credits. 2 Lecture Hours. 4 Lab Hours.

A course on processes and equipment used in an on-site brewery and fermentation facility. Topics include: analyzing and monitoring fermentation, producing specialty beers, quality control, sustainable brewing practices, and operating and managing brewing facilities.
Prerequisites: BREW 140
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BREW 240 Legal Issues in Brewing and Beverages
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on the legal and regulatory environment applicable to the brewing, distillation, and fermentation industries. Topics include: social and ethical responsibilities; and state/federal regulations including licensing, taxation, labeling, record keeping, permits, inspections, and interstate/international commerce.
Prerequisites: BREW 160
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BREW 291 Full-Time Cooperative Education 1: Brewing Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their first full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 140
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BREW 292 Full-Time Cooperative Education 2: Brewing Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their second full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 291
View Sections

BREW 293 Full-Time Cooperative Education 3: Brewing Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their third full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 292
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BREW 298 Second Year Special Topics in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Brewing Science, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Instructor consent
View Sections

Instructor Consent Required

BREW 299 Second Year Independent Project in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A project related to Brewing Science that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by the Brewing Science program chair. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Instructor consent
View Sections

Instructor Consent Required

Faculty

Program Advisor

Professor Carla Gesell-Streeter, MA
carla.gesell-streete@cincinnatistate.edu