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BREW 101 Foundations of Craft Beer 3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on the history, styles, and production of beer, with a focus on the ingredients that shape beer’s flavor, aroma, and quality. Students are required to take the Cicerone Certified Beer Server Exam and attend off-site field trips.
Prerequisites: Minimum age 21
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Brewing Science (BREW, BREWC, BREWLC, & BREWPC)

https://catalog.cincinnatistate.edu/academicdivisionsanddegreeampcertificateprograms/businesstechnologiesdivision/hospitalitytechnologies/brewing/
The Brewing Production Certificate prepares graduates for employment opportunities in many areas of the craft beverage industry including as a production brewer or as a lab technician/analyst at a brewery, distillery, or winery. Other options for graduates include quality assurance lab work, quality control lab work, yeast propagation, hop crop testing, or packaged product testing.