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 associate's 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.
For more information, please contact the Business Technologies Division at (513) 569-1620.
To apply for this program at Cincinnati State, visit the Admissions section of the College website.
Brewing Sales and Marketing Certificate (BREWC)
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 Sales and Marketing Certificate prepares its graduates for employment opportunities in many areas of the craft beverage industry including brewery representatives, craft beer sales and distribution, or tasting room management.
Students develop skills and gain knowledge of topics such as the history of brewing, serving and glassware, the brewing process, taproom management, and key components of beer tourism. Most of the certificate courses can be completed online.
For more information, please contact the Business Technologies Division at (513) 569-1620.
To apply for this program at Cincinnati State, visit the Admissions section of the College website.
Brewing and Beverage Laboratory Certificate (BREWLC)
The Brewing and Beverage Laboratory Certificate prepares graduates for employment opportunities in many areas of the craft beverage industry including lab technician work at a brewery, distillery, or winery; quality assurance lab work; quality control lab work; yeast propagation; hop crop testing; or packaged product testing.
Students gain knowledge and develop skills related to sanitation and safety in the craft beverage field, sensory evaluation of beverages, sample collection, and QA/QC testing.
For more information, please contact the Business Technologies Division at (513) 569-1620.
To apply for this program at Cincinnati State, visit the Admissions section of the College website.
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.
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| FYW 1XX First Year Experience Elective (B) | 1 | 0 | 1 | |
| BREW 110 | Brewing Sanitation and Safety ( B) | 2 | 0 | 2 |
| BREW 115 | Sustainability for Brewing and Beverage ( B) | 3 | 0 | 3 |
| CHE 110 | Fundamentals of Chemistry ( G) | 3 | 3 | 4 |
| ENG 101 | English Composition 1 ( G) | 3 | 0 | 3 |
| MAT 1XX Mathematics Elective (G) | 2 | 2 | 3 | |
| Semester 2 | ||||
| ACC 101 | Financial Accounting ( B) | 3 | 0 | 3 |
| BREW 120 | Brewing Technology and Calculations ( T) | 1 | 3 | 2 |
| BREW 140 | Brewing Ingredients ( T) | 2 | 2 | 3 |
| BREW 160 | Sensory Evaluation of Beer ( T) | 3 | 0 | 3 |
| BUS 190 | Professional Practices ( B) | 1 | 0 | 1 |
| Semester 3 | ||||
| BREW X9X Cooperative Education Elective: Brewing Science (T) | 1 | 40 | 2 | |
| BREW 150 | Applied Brewing Microbiology ( T) | 3 | 2 | 4 |
| Semester 4 | ||||
| BREW 130 | Brewing Production ( T) | 2 | 4 | 4 |
| COMM 110 | Public Speaking ( B) | 3 | 0 | 3 |
| ENG 10X English Composition Elective (G) | 3 | 0 | 3 | |
| BREW 220 | Brewing Packaging, Materials, and Quality Control ( T) | 2 | 3 | 3 |
| BREW 240 | Legal Issues in Brewing and Beverages ( T) | 3 | 0 | 3 |
| Semester 5 | ||||
| XXX XXX Arts/Humanities Elective (B) | 3 | 0 | 3 | |
| BREW 230 | Advanced Brewing Production ( T) | 3 | 3 | 4 |
| ECO 105 | Principles of Microeconomics ( G) | 3 | 0 | 3 |
| XXX XXX Technical Elective (T) | 3 | 0 | 3 | |
| Total Credits: | 53 | 62 | 63 | |
Electives
| First Year Experience Elective | ||
| FYE 100 | College Success Strategies: Overview | 1 |
| FYE 105 | College Success Strategies: Overview and Application | 2 |
| FYE 110 | College Success Strategies: Practice and Application | 3 |
| FYE 120 | College Success Strategies: Campus Integration | 4 |
| Mathematics Elective | ||
| MAT 105 | Quantitative Reasoning | 3 |
| MAT 125 | Algebra and Trigonometry | 4 |
| MAT 131 | Statistics 1 | 3 |
| MAT 151 | College Algebra | 4 |
| MAT 152 | Trigonometry | 4 |
| MAT 153 | Pre-Calculus | 6 |
| MAT 215 | Business Calculus | 6 |
| MAT 251 | Calculus 1 | 5 |
| MAT 252 | Calculus 2 | 5 |
| MAT 253 | Calculus 3 | 5 |
| English Composition Elective | ||
| ENG 102 | English Composition 2: Contemporary Issues | 3 |
| ENG 104 | English Composition 2: Technical Communication | 3 |
| ENG 105 | English Composition 2: Business Communication (Arts/Humanities Elective) | 3 |
| Arts/Humanities Elective | ||
| Any ART, LIT, MUS, PHI, REL, THE | 3 | |
| Technical Elective | ||
| MGT 120 | Entrepreneurship | 3 |
| BREW 105 | Beverage Tour and Tasting Management | 3 |
| BREW 210 | Beverage Marketing and Sales | 3 |
| Cooperative Education Elective (2 credits required) | ||
| BREW 191 | Part-time Cooperative Education 1: Brewing Science | 1 |
| BREW 192 | Part-Time Cooperative Education 2: Brewing Science | 1 |
| BREW 291 | Full-Time Cooperative Education 1: Brewing Science | 2 |
Some courses are offered in alternative versions identified with a letter after the course number-- for example, ENG 101 and ENG 101A.
- This curriculum displays only course numbers without the added letter.
- The alternative version, when available, meets the requirements of the course version without the added letter.
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 Certificate (BREWC)
Program prerequisite: Applicants must be at least 21 years old before entering the certificate program.
| First Year | ||||
|---|---|---|---|---|
| Semester 1 | Lec | Lab | Credits | |
| BREW 100 | Introduction to Craft Beer | 3 | 0 | 3 |
| HRM 110 | Food and Beverage Cost Control | 3 | 0 | 3 |
| BREW 115 | Sustainability for Brewing and Beverage | 3 | 0 | 3 |
| MKT 130 | Principles of Sales | 3 | 0 | 3 |
| Semester 2 | ||||
| MKT 105 | Marketing and Customer Relations | 3 | 0 | 3 |
| BREW 210 | Beverage Marketing and Sales | 3 | 0 | 3 |
| BREW 240 | Legal Issues in Brewing and Beverages | 3 | 0 | 3 |
| BREW 105 | Beverage Tour and Tasting Management | 2 | 2 | 3 |
| Total Credits: | 24 | |||
Brewing and Beverage Laboratory Certificate (BREWLC)
| First Year | ||||
|---|---|---|---|---|
| Semester 1 | Lec | Lab | Credits | |
| BREW 110 | Brewing Sanitation and Safety | 2 | 0 | 2 |
| MAT XXX Mathematics Elective | 3 | 0 | 3 | |
| BREW 120 | Brewing Technology and Calculations | 1 | 3 | 2 |
| CHE 110 | Fundamentals of Chemistry | 3 | 3 | 4 |
| Semester 2 | ||||
| BREW 140 | Brewing Ingredients | 2 | 2 | 3 |
| BREW 150 | Applied Brewing Microbiology | 3 | 2 | 4 |
| BREW 160 | Sensory Evaluation of Beer | 2 | 3 | 3 |
| BREW 220 | Brewing Packaging, Materials, and Quality Control | 2 | 3 | 3 |
| Total Credits: | 18 | 16 | 24 | |
Electives
| Mathematics Elective | ||
| MAT 105 | Quantitative Reasoning | 3 |
| MAT 125 | Algebra and Trigonometry | 4 |
| MAT 131 | Statistics 1 | 3 |
| MAT 132 | Statistics 2 | 3 |
| MAT 151 | College Algebra | 4 |
| MAT 152 | Trigonometry | 4 |
| MAT 153 | Pre-Calculus | 6 |
Some courses are offered in alternative versions identified with a letter after the course number-- for example, ENG 101 and ENG 101A.
- This curriculum displays only course numbers without the added letter.
- The alternative version, when available, meets the requirements of the course version without the added letter.
Brewing Science (BREW)
- Demonstrate an understanding of the basic processes and procedures employed in the production of beer.
- Identify and describe the purpose and/or contribution of the primary ingredients employed in the production of beer.
- Recognize the variety of beer styles represented by the brewing industry.
- Identify and describe the purpose of the vessels, primary support equipment and secondary processing equipment employed in the production of beer.
- Successfully brew beer on a standard brewing system.
- Demonstrate knowledge of social and regulatory environments regarding reasonable standards for responsible consumption.
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
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: None
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
BREW 115 Sustainability for Brewing and Beverage
3 Credits. 3 Lecture Hours. 0 Lab Hour.
A course on issues and individual contributions to environmental sustainability in the brewing and beverage industries. Topics include: renewable/non-renewable energy resources, economics of sustainability, and reduction of environmental impacts in breweries, distilleries, and other craft beverage manufacturing processes.
Prerequisites: None
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: MAT 093 or MAT 105A or appropriate Math placement, and minimum age 21
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, and minimum age 21
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, and minimum age 21
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, and minimum age 21
BREW 160 Sensory Evaluation of Beer
3 Credits. 3 Lecture Hours. 0 Lab Hour.
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; descriptive analysis/model systems; judging systems; and set-up and operation of beverage competitions.
Prerequisites: CHE 110, and minimum age 21
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: BUS 190 (minimum grade C), and minimum age 21
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, and minimum age 21
Instructor Consent Required
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, and minimum age 21
Instructor Consent Required
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, and minimum age 21
Instructor Consent Required
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, and minimum age 21
Instructor Consent Required
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, and minimum age 21
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: ENG 101, and minimum age 21
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 120, and minimum age 21
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 130, and minimum age 21
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: ENG 101, and minimum age 21
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: BUS 190 (minimum grade C), and minimum age 21
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, and minimum age 21
Instructor Consent Required
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, and minimum age 21
Instructor Consent Required
Faculty
Program Chair
Chef Mary (Betsy) Lasorella, CEPC
mary.lasorella@cincinnatistate.edu
Co-op Coordinator
Scott Holubetz, AAB, AOS, BA
scott.holubetz@cincinnatistate.edu
Business Division Advising
Call (513) 569-1620 or Text (513) 569-1600
BTDadvisors@cincinnatistate.edu