Brewing Arts Continuing Education Classes

The Brewing Arts program is happy to announce that we will be offering continuing education classes for alumni of the program and professionals in the industry.  These classes will be taught by professionals and academics in the field and will be available separate from the main program.  Graduates of the main program will be automatically eligible to enroll in these classes.  Brewery professionals who wish to enroll in these classes will need to meet prerequisites including work experience (see individual class details).  Questions about these classes and how to enroll should be sent to the program director, Dr. Jennifer Sedillo, at jsedillo@mail.usf.edu.

Are you an industry professional interested in continuing education?  Take our quick survey and tell us about your interest.

-Upcoming classes-

USFSP BA QUALITY BREWING COURSE

Taught by Desiree Chubb, 3 Daughters Brewing; Eric Jorgenson, Victory Brewing;   Arthur Rudolph, First Magnitude Brewing: and Sam Swartz, Coppertail Brewing.

Start date: January 7, 2019

Cost: $1875 for brewery professional; $1500 for USFSP BA alumni (must be paid prior to enrollment)

Course objective: To train qualified brewery staff on QA/QC fundamentals for the goal of becoming a brewery laboratory technician in an already established QA/QC lab or to establish a QA/QC program in a small craft brewery.

Course description: Online lectures and hands-on based certificate program that will build on the basic principles of brewing to develop the student’s understanding of the role of QA/QC in a brewery setting. Course material emphasis will be on the following: principles of quality assurance, brewing chemistry and microbiology, data management, compliance, analytics, sensory programs, and quality management. There will be 3 months of online coursework followed by 1-2 months to complete hands on training in a QA/QC laboratory (equivalent of 40 hours of training).

Prerequisites: There are 3 potential ways to qualify for the course:

1) Completion of USFSP Brewing Arts program (or similar brewing certificate – documentation required)

2) Current industry professional with strong background in brewing science or general math and science.  The background can be directly through brewing (at least 1 year professional experience in brewing) or formal education (college level chemistry, biology, and algebra (please provide unofficial transcripts)).  A letter of support from industry professional is required.

3) Degree in biological or chemical science or currently enrolled in Bachelor of Science degree-seeking program.  If currently enrolled, applicant must have successfully completed college-level introductory courses in algebra (or higher level math), biology, and chemistry.  Unofficial transcripts and a letter of interest describing brewing knowledge and interest in the industry is required.

To register and enroll for the upcoming class, contact Jennifer Sedillo with the subject heading “Quality Brewing”. The enrollment for this class will be 10-20 participants.

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CIDER AND MEAD MAKING

Taught by Brian Wing, Green Bench Brewing

Start date: October 1, 2018

Course objective: To provide education to qualified brewery and winery professionals in the fundamentals of the cider and mead making process.

Course description:
This course will provide the individual with a foundation in the unique ingredients, techniques and processes used in cider and mead making; with the goal of providing existing breweries and wineries the knowledge and skills necessary to create high-quality beverages in this rapidly expanding segment of the industry. The online instructional component will be supplemented by hands-on training on site at a mead/cider production facility.

  • Required text:
    Jolicoeur, Claude. The new cider maker’s handbook : a comprehensive guide for craft producers. White River Junction, Vermont: Chelsea Green Publishing, 2013
  • Schramm, Ken. The compleat meadmaker : home production of honey wine from your first batch to award-winning fruit and herb variations. Boulder, CO: Brewers Publications, 2003.

Prerequisites: Must be an alumni of the USFSP Brewing Arts Program or a current professional in the brewing industry. To qualify as a current professional, you must have one year experience working in a brewery and must provide a letter of reference from your current employer.

Cost: $625 for brewery professional; $500 for USFSP BA alumni (must be paid prior to enrollment)

To register and enroll for the upcoming class, contact Jennifer Sedillo at jsedillo@mail.usf.edu with the subject heading “cider and mead”. The enrollment for this class will be 10-20 participants.

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SOUR BEER AND BARREL-AGING

Taught by Khris Johnson, Green Bench Brewing

This course is an in-depth description and history of one of the most exciting and growing segments of beer making in the world. The Wild/Sour Beer Module details the process and methods associated with the production of these styles of beer. This module, just like these styles of beer, challenges the overall norms of traditional “clean” beer-making. There is an online portion and the class culminates with an in-person tasting, tour, and discussion with head brewer and medal-winning sour beer maker, Khris Johnson.

Required text: Tonsmeire, M. (2014). American Sour Beer: Innovative Techniques for Mixed Fermentations. Brewers Publications.

Prerequisites: Must be an alumni of the USFSP Brewing Arts Program or a current professional in the brewing industry. To qualify as a current professional, you must have one year experience working in a brewery and must provide a letter of reference from your current employer.

Dates: Online module will run October 1- 31, 2018. Hands on session – TBD. 

Cost: $625 for brewery professional; $500 for USFSP BA alumni (must be paid prior to enrollment)

To register and enroll for the upcoming class, contact Jennifer Sedillo at jsedillo@mail.usf.edu with the subject heading “sour module”. The enrollment for this class will be 10-20 participants.