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.
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.
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 - 5/8/23) |
Summer II (7/10 - 9/1/2023) |
Fall II (10/30 - 12/15/2023) |
| Introduction to Beer Production and Service | Hops | Brew Practicum |
| Yeast (Brewing) |
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
Malt and the Malting Process (AG 5062)
Dates: May 8 - June 23, 2023
Zoom Meeting: Thursdays, 8:00-9:00 pm
Registration closed; course in progress
Hops (AG 5063)
Dates: July 10 - September 1, 2023
Zoom Meeting: Wednesdays, 8:00-9:00 pm
Required Text: For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops by Stan Hieronymus. ISBN-13: 978-1938469015
Suggested Text: IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele. ISBN-13: 978-1938469008
REGISTER ONLINE