Course Offerings

Turn your passion for beer into a career!

This course is the first step toward obtaining the Wake Tech Certificate in Brewing. It introduces the knowledge and skills required for employment in the craft brewing industry. Students will explore the science of fermentation and the commercial aspects of operating a brewery through lectures and hands-on training. By the end of the 16-week class you will have brewed, kegged, and canned beer designed by you and your classmates.

Wake Tech Craft Brewing is now partnered with the Brewers Association! This course includes additional online safety education brought to you by the BA. After completing all learning modules, students will receive certificates from the BA for the their training.

Students will also complete the NC ABC Responsible Alcohol Seller/Server Program (RASP) certification as part of their training. Through RASP, you will learn: prevention of sales to underage persons and intoxicated persons, acceptable forms of identification and how to spot fake or altered IDs, dram shop laws, happy hour laws, hours of sale, and other laws, and how to protect your business, the public, and yourself. RASP training is essential for front-of-house employees, volunteers, seasonal workers, and managers in the craft beer industry.

Graduates of the Wake Tech Craft Brewing program have found successful employment in dozens of breweries across North Carolina. Several students have opened their own brewery right here in the Triangle. Whether you are just exploring an interest, want to improve your brewing skills, or desire to open your own brewery, this course is a must!

WTCC Professional Certificate in Brewing Information:
Commercial Craft Brewing is the first course required to complete the Wake Tech Certificate in Beer Brewing. Upon completing BDF-3600B2 students are eligible to participate in a Work-Based Learning Internship WBL-3100G3 course and will receive the certificate after a minimum of 120 hours of on-the-job training.

Course Objectives

Students will be to prepared for entry level work in a brewery through hands-on instruction and lecture. Upon completion, students will have the skills and knowledge to perform basic duties in a commercial brewery such as wort production, cellar management, packaging, cleaning and sanitation.

Outline of Instruction

Introduction and Basics
• Course introduction, timeline, expectations, questions or concerns
• Breakdown of the brewing process from grain to glass.
• Overview of basic raw materials
History
• Basic brewing origins
• Major industrial developments
Water
• Influence on Production
• Characteristics of Brewing Water
• Contaminants
• Treatments
• Cost and Commercial level concerns
Malt
• What is malt and why is it important?
• Malting Processes, analyzing choices
• Barley: Parts, preferences, quality, choosing
• Steeping: Process, options and considerations
Specialty Malts
• Overview and purpose of specialty malts
• Importance and Specialty Uses
• Commercial level uses
• Composition and Varieties
• Proper Storage
• Adjuncts and Other Ingredients
Mashing & Lautering
• Methods of Mashing
• Role of temperature and pH
• Saccharification
• Enzymes
• Mash Out
• Vorlauf
• Lauter/Transfer of Wort
• Sparge
• Grain Out
Boiling & Knocking Out
• Changes during the boil
• Hop additions
• Whirlpool
• Heat Exchanger
• Role of Oxygen
• Transfer to Fermenter
Hops
• Importance and Various Uses
• Composition and Varieties
• Proper Storage and Expiration
• Pellets and Extracts
• Growing regions
Brewery Safety
• Hazards
• PPE
• BA Online Safety Training: Grain & Malt, Mashing, Boiling, Ferment & Cellar, Cleaning & Sanitizing, etc.
Yeast
• Use, differences, identification, contamination, by-products
• Stages of yeast fermentation
• Assessing yeast for brewing
• Ales versus Lagers
Fermentation and Cellaring Operations
• Differences in fermentation and systems for various types of beers
• Monitoring fermentation: pH, extract/gravity, off-flavors
• Overview of propagation and pitching rates
• Transferring processes and importance of sanitation
• Traditional and modern methods for aging and lagering
Conditioning, Clarifying & Carbonating
• Reducing temperature and stabilization
• Racking and Transferring
• Closed systems transfer
• Filters, Finings and Separators
• Methods of carbonating
Packaging & Distribution
• Types of packaging, pros & cons
• Shelf stability
• Canning & Bottling
• Kegs & kegging
• 3-tier system
• Self-distribution
Draft Systems
• Equipment
• Maintenance & Cleaning
• Long-draw vs short-draw
• Cooling
• Balancing pressure
Cleaning, Sanitation, Chemicals & CIP
• Levels of sanitation
• CIP: Cleaning brewery tanks
• Cleaners
• Sanitizers
• Equipment and Cycles
• Demonstration
Engineering & Environmental
• Applications and Impact
• Common Wastes
• Resources and Recovery
• Disposal and Treatment
• Sustainable practices and options
Laboratory testing, QA & QC
• Basic monitoring and testing
• Contamination, Spoilage, Oxidation and Staling
• Common infection culprits
• Pest Control
• Yeast assessment
Sensory Analysis
• Introduction to off flavors and their sources
• Remedies
• Panel tasting
Regulations & Permitting
• Federal and State Agencies
• Required licensing and permitting
• RASP online training and certification
Recipe Development
• Style guidelines & research
• Calculations
• Vital Statistics
Equipment
• Brewhouse controls & configurations
• Cellar vessels
• Pumps
• Materials

Contact Hours

110

CEUs

1

Industry Standard, State or National Certification

Certification

Workforce Sector Credential: WTCC Beer Brewing Education Committee. This committee acts as an advisory board to validate the need for the certificate in the local industry as well as direct the focus of the training and education.

Website

None

Certification Learning Outcomes/Requirements

Learning outcomes are unique to each individual student based on their previous experience and status in the beer brewing industry. Students are required to complete 140 hours of training and experience in a professional setting as part of WBL-3100G3. Common learning outcomes include developing skills for entry level and mid level positions in craft breweries. Skills include producing wort on a commercial brewhouse, tracking and maintaining fermentation, cleaning and sanitizing brewing equipment, and packaging beer in various containers. Learning outcomes and training exercises are based on the workforce industry committee's input.

CE or CU Articulation

No

Prerequisites

N/A

Learning Supplies Needed

Required reading:
"The Brewer's Handbook" by Ted Goldammer. Third Edition. IBSN: 979-888757911-5

TiPS NC On-Premise Alcohol Server https://www.gettips.com/

Recommended reading for those new to brewing:
"Beer Steward Handbook: A Practical Guide to Understanding Beer" by Stephen R. Holle et al. MBAA. IBSN: 978-0-9787726-3-5

Clinical Site/Special Facilities

Some meetings require brewing facilities.

Requirements for Successful Completion

90% attendance
Students must receive 225 out of 300 possible points from exams and homework assignments. Students must complete all 14 Brewers Association Safety modules and provide a certificate of completion for each. Students must also complete RASP online training and pass the competency test. A copy of the certificate must be sent to the instructor.

Accreditation/Special Approval Requirements

N/A

Intended Audience

Students interested in working in the brewing industry or opening their own brewery. Also a great course for home brewers looking to learn more. Anyone eager to peel back the curtain on how beer is made.

Specific Industry or Business Support Needs

Brewer, Cellar Hand, Assistant Brewer, Production Assistant, Packaging Technician, Sales Representative

Wake County Need for Industry Positions

The local beverage industry is in need of multiple entry and mid-level applicants. Raleigh is home to 24 breweries and there are a total of 40+ in the greater Triangle--area. This course also provides continued education for current brewery employees seeking advancement.

Industry or Job Titles Related to Training Outcomes for Employment

Production Assistant

Packaging Tech

Assistant Brewer

General Manager

Owner/Operator

Cellar Hand

Related Courses

WBL-3100G3

BDF-3600A2

BDF-3600C2

CUL-4020A3

SEF-3001PI2

SEF-3001PH2

Course Contact Information

Clay Fussell
919-866-7212
[email protected]