Brewing Arts

Program Details

A bit about Brewing Arts at USF St. Petersburg from faculty member + former program director Jim Leonard.

LEARNING OUTCOMES

Step 1 | Online coursework

Online learning modules take place over a 23-week period in which the participants will view lectures, read texts and supplemental materials, and interact in the classroom through discussion boards. There are ten individual modules that cover the learning outcomes stated above. Participants must pass assessments for each module before moving on to the next module. After all ten modules have been completed, the participant will move on to step two of the program.
Step 2 | Hands on training in a local craft brewery

We currently work with over a dozen breweries in the Tampa-St. Pete-Sarasota area in which participants can complete hands on training. Participants out of the Greater Tampa Bay area can intern in a local brewery with prior approval. All participants will complete competencies in the following areas:

  • Brewing analytical instrumentation
  • Basic brewing calculations
  • All steps in the brewing process
  • Monitoring, pitching and evaluating yeast
  • Cellaring, carbonation and packaging
  • Safety and sanitation in the brewery

REQUIRED TEXTS

  • John J. Palmer. How to Brew. Brewers Publications, 2017.
  • Mallett. Malt A Practical Guide from Field to Brewhouse. Brewers Publications, 2014.
  • Stewart, G., Russell, I., Anstruther, A. Handbook of Brewing, 3rd Edition. 2017. CRC Press (Available as PDF in classroom).

PROGRAM COST AND FINANCIAL ASSISTANCE

The cost of the Brewing Arts Program at USF St. Petersburg $5,000. Applications are accepted on a rolling basis.

The Brewing Arts Program is a non-academic, not-for-credit program; therefore federal and state financial aid do not apply.

For all participants seeking financial assistance, USFFCU offers a personal line of credit up to $5,000 to be used for educational purposes. Reach out to a loan officer at 813-569-2000 or toll-free (800) 763-2005 for more information or apply online.

External Funding Opportunities

Dunedin Brewer’s Guild USF St. Petersburg Brewing Arts Program Scholarship
$500 towards tuition, must be accepted into the program before applying

Greg Rapp Memorial Scholarship sponsored by Best Florida Beer
Must be accepted into program before applying

Yuengling Women in Brewing Scholarship

INSTRUCTIONAL MODULES

Module 1 | The archaeology and Indigenous knowledge of brewing – J. Arthur

Beer Styles – K. Johnson


Module 2 | Water Chemistry – J. Leonard

  • Overview of water as an ingredient
  • Water sources
  • Water quality reports
  • Adjusting water for styles

Module 3 | Hops – S. Sasscer

  • Hops essentials
  • Hop products
  • Hop flavors
  • Hop evaluation, utilization and calculations

Module 4 | Malting Technology and the Science of Mashing

  • Malting grains – A. Barth
  • Malt evaluation and specification – A. Barth
  • Types of kilned malt – A. Barth
  • Biochemistry of wort composition – J. Leonard

Module 5 | The Brew House – K. Johnson

  • Wort boiling, clarification, cooling and aeration
  • The principles of heating wort
  • Kettle and mash tun designs
  • The addition of hops
  • Heat transfer methods – A. Barth

Module 6 | Microbiology essentials

  • Microbiology – D. John
  • Yeast propagation – J. Sedillo
  • Yeast storage and handling – J. Sedillo
  • Metabolism of wort by yeast – D. John

Module 7 | Fermentation technologies and Recipe Calculations

  • Fermentation systems – K. Johnson
  • Beer recipes – J. Helmke
  • Brewing calculations – J. Helmke

Module 8 | Packaging

  • Conditioning and carbonation – K. Johnson
  • Clarification by filtration or centrifugation – J. McCraken
  • Barrel conditioning – K. Johnson
  • Draught systems – Baron Brandstrom
  • Bottling – A. Barth
  • Canning – S. Buyens
  • Kegging – J. McCraken

Module 9 | Sanitation and safety – T. Weaver


Module 10 | The Principles of Quality

  • The brewery lab – J. Leonard
  • Microbiology – J. Sedillo
  • Analytical chemistry – J. Leonard
  • Data entry, record keeping, data analysis and statistics – J. Sedillo

Module 11 | Starting a successful craft brewery – M. Harting

  • Business plan – Mike Harting
  • Equipment – John Savitsky
  • Securing raw materials – John Savitsky
  • Sustainability – John Savitsky
  • Marketing – Mike Harting
  • Distribution – Bill Carman
  • Regulatory – Bill Carman