Brewing Arts

Program Details

Required Texts

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

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 - D. Agbonze

  • Malting grains 
  • Malt evaluation and specification 
  • Types of kilned malt 
  • Biochemistry of wort composition 

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

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 - A. Stack

  • Fermentation systems
  • Beer recipes
  • Brewing calculations

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 – D. Chubb

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

  • Business plan – Mike Harting
  • Equipment – M. Dahm
  • Securing raw materials – M. Dahm
  • Sustainability – M. Dahm
  • Marketing – S. Lloyd
  • Distribution – Bill Carman
  • Regulatory – Bill Carman 

Hands-On Training 

All students will complete a competency-based training in a brewery of their choice. If you are in the Tampa/St. Pete area, you have the opportunity to train at a partner brewery. Out-of-town students and local students can also secure their own location for the hands-on training. There is not a minimum requirement for hours, but students must be competent in the skills needed to work in a brewery.