Brewing Arts Program Details

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

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Learning Outcomes

Step 1 | Online coursework

Online learning modules take place over a 21 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

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Required Texts

  • John J. Palmer. How to Brew. Brewers Publications, 2006
  • Palmer and Kaminski. Water A comprehensive Guide for Brewers. Brewers Publications. 2013
  • White and Zainasheff, Yeast The Practical Guide to Beer Fermentation. Brewers Publications. 2010
  • Mallett. Malt A Practical Guide from Field to Brewhouse. Brewers Publications. 2014
  • Hieronymus. For the Love of Hops. Brewers Publications. 2013
  • Bamforth. Standards of Brewing. Brewers Publications. 2002

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Program Cost and Financial Assistance

The cost of the Brewing Arts Program at USFSP is $5,000.

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

There are now financial awards available for veterans. We will be accepting applications for the July 10, 2017 cohort from March 1 – May 1, 2017. To apply for an award, please email Program Director Dr. Jennifer Sedillo at jsedillo@mail.usf.edu.

For all other 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 at www.usffcu.org/apply. Jennifer Seber can be reached directly at 813-569-2119 or at jseber@usffcu.org.

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Instructional Modules

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


Module 2 | Malting Technology and the Science of Mashing

  • Overview of water as an ingredient – J. Leonard
  • Water sources – J. Leonard
  • Water quality reports – J. Leonard
  • Adjusting water for styles – J. Leonard
  • Beer recipes –  Jay Dingham
  • Brewing calculations – Jay Dingham
  • Malting grains – A. Barth
  • Malt evaluation and specification – A. Barth
  • Types of kilned malt – A. Barth
  • Biochemistry of wort composition – E. Steimle

Module 3 | Hops – J. Lindenmuth

  • Hops essentials
  • Hop products
  • The chemistry of hop constituents – E. Steimle
  • Hop flavors
  • Hop evaluation, utilization and calculations

Module 4 | 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 5 | Microbiology essentials

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

Module 6 | Fermentation technologies – K. Johnson

  • Fermentation systems
  • Fermentation Control
  • Fermentation Monitoring

Module 7 | Packaging

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

Module 8 | Sanitation and safety – T. Weaver


Module 9 | 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
  • Sensory Science 

Module 10 | 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