About the Program
Crafting beers and brewing are more popular and economically important than ever. Per Breweries in PA, an online weekly craft beer newsletter, Pennsylvania ranks number two in the country in beer production and the number of craft breweries in the state, an impressive 486 breweries. These same businesses brought in approximately $5.5 million in revenue in 2021. What does this tell us? Beer is here to stay.
As these statistics reveal, you can make money in this industry and the Penn State brewing program provides you with the foundation/history of brewing, learning how to work with the four essential beer making ingredients, water, hops, malt, and yeast, and highlights the business aspects of brewing that you need to consider to be successful in a craft brewing business. Lastly, you have the opportunity to work and network with knowledgeable individuals who are key players and respected in the industry.
Additionally, we recognize Penn State Extension and their many faculty and brewing representatives who participated in webinars to bring attention to the craft brewing industry via our Specialty Grains Grant.
Please note, students must be 21 years of age to participate in beer tasting.
Certificate/Course Requirements
To earn the certificate, students must take all eight classes and earn a "C" grade or better in each course. A certificate is awarded upon successful completion.
Prerequisites: Students must complete AG 5060, Beer: Past, Present, and Future as the first course/prerequisite to all other courses and AG 5066, The Business of Beer (Capstone I) must be taken as a prerequisite to AG 5067 Brew Practicum.
| Spring I (1/16 - 3/3/2023) |
Summer I (5/8 - 6/23/2023) |
Fall I |
| Beer: Past, Present, and Future | Malts and the Malting Process | Water (Brewing) |
| The Business of Beer (Capstone I) | ||
| Spring II (3/13 - 4/28/23) |
Summer II (7/10 - 8/25/2023) |
Fall II (10/30 - 12/15/2023) |
| Introduction to Beer Production and Service | Hops | Brew Practicum |
| Yeast (Brewing) |
Career Potential
If you consider yourself an amateur or home brewer, you will gain more brewing and fermentation science knowledge. For individuals looking to enter the brewing industry or current brewing professionals, you will further your knowledge to advance your career in the brewing industry.
Meet the Instructors
Picture of Jeremy Myers, curriculum coordinator for the Craft Brewing Certificate Program
Jeremy Myers, Curriculum Coordinator
Myers, former owner and co-founder of Neshaminy Creek Brewing Company, served as head brewer from 2010 to 2019 where he earned Philly Beer Scene Brewer of the Year from 2016 to 2018. He created the Mutual Respect Brewers Co-op, a collaboration of smaller breweries that share resources while also maintaining their individual brewery brands. Currently Myers is also a consultant to the Braumanufaktur Bachs in Neunkirchen, Germany, training German brewers in American craft brewing techniques. His brewing credentials include certificates from the Sibel Institute, HACCP Level 2 Food Safety, and qualification as a recognized judge by the Beer Judge Certification Program.
Picture of Joseph D. Hertrich, instructor for the Craft Brewing Certificate Program
Joe Hertrich, Instructor (Malts)
Hertrich is the retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. His responsibilities included the operation of the company’s malt plants, rice mills and hop farms, and the supervision of all facilities that produced and handled brewing raw materials for Anheuser-Busch products worldwide.
Prior to joining Anheuser-Busch, Hertrich held various positions in brewing with The Stroh Brewery Company, the Pabst Brewing Company, and the Christian Schmidt Brewing Company. In retirement, he continues to consult, teach, write, and speak on his observations over 55 years in the U.S. brewing industry.
Hertrich served as the former President of the Master Brewers Association of the Americas (MBAA) and received both the MBAA Award of Honor and the MBAA Distinguished Life Service Award. He is a member of MBAA, American Society of Brewing Chemists, Brewers Association, and the Craft Maltsters Guild.
Course Format
Penn State collaborates with many people with solid backgrounds in education, water, sciences, fermentation, business, and of course, brewing to deliver a solid craft brewing course lineup. We will bring their expertise to you in each course. The certificate program is offered remotely opening the opportunity regardless of your location. Students complete course work at their convenience within a structured time block utilizing reading assignments, video and audio lectures, and, in some cases, required onsite visits to facilities to help you see, feel, and understand brewing.
Students will meet with the instructor via Zoom weekly. These sessions are student led and focus on topics of interest to the student. In addition to getting to know your classmates, you are building a network of knowledgeable individuals that can help you continue in your brewing journey outside the classroom.
Tuition
Course Fee: The cost of each course is $650.
Discounts: Students who complete the 8 courses required to earn the certificate will receive a 10% discount of the total program off their final course; instead of paying $650, the final course fee will be $130 ($520 discount).
Any travel/accommodations associated with program completion are at the student's expense.
Upcoming Courses
Beer: Past, Present, and Future (AG 5060)
Dates: January 16 - March 3, 2023
Zoom Meeting: Wednesday, 8:00-9:00pm
Introduction to Beer Production and Service (AG 5061)
Dates: March 13 - April 28, 2023
Yeast (AG 5065)
Dates: March 13 - April 28, 2023
Malt and the Malting Process (AG 5062)
Dates: May 8 - June 23, 2023
Hops (AG 5063)
Dates: July 10 - August 25, 2023
Water (AG 5064)
Dates: September 4 - October 20, 2023
Capstone I: The Business of Beer (AG 5066)
Dates: September 4 - October 20, 2023
Capstone Module II: Brew Practicum (AG 5067)
Dates: October 30 - December 15, 2023
