The Craft Beer Brewing program offers courses and training for students pursuing a career in the exciting craft beer industry. The Certificate in Brewing provides a pathway to enter the brewing workforce in under a year. Advanced courses, such as Sensory Analysis Training and Craft Brewing Laboratory, enhance skills for industry professionals seeking advancement.
Courses provide students with the opportunity to do the following:
- Brew, keg and can beer in a local brewery
- Tour Triangle-area breweries
- Train under the supervision of local industry professionals
- Connect with employment opportunities
- Prepare for Cicerone and BJCP exams
- Perform industry-standard qualitative testing
- Develop proficiency assessing beer styles and off-flavors
- Discover the beer-brewing process from grain to glass
Students must be at least 21 years old to take any of the courses in the program.
Whether you're a beer enthusiast, an avid home brewer or a professional seeking advancement, or you simply have dream of opening your own brewery, find out what Wake Tech's Craft Beer Brewing courses have to offer.
Industry-recognized credential: Professional Certificate in Beer Brewing
Complete in: 12 months or less
Requirements:
- Commercial Craft Brewing – 96 hours
- Craft Brewing Internship – Minimum 120 hours
- 90% attendance and 75% passing grade
Financial assistance available
Workforce Development offers financial assistance for many workforce training programs through the Propel program and other resources. Email [email protected] for more information.
Craft Beer Brewing Courses
Craft Brewing Internship: Work-Based Learning
The course includes a two hour orientation at the start of the term and a two hour debrief at the end. After successfully fulfilling the internship requirements, students will be awarded the Certificate of Professional Beer Brewing from Wake Tech.
Course Objectives
Students will be prepared for entry level employment as a Packaging Technician, Production Assistant, Brewer or Cellar Hand. Students already employed in the brewing industry will receive crossed-training in all facets of beer production helping elevate them into new roles in the industry.
Outline of Instruction
1. Week 1: Class Introduction & Expectations
a. Requirements for Completion
b. Rules and Safety in the Brewery
c. Internship Locations
d. Student time sheets
e. Managing Hours
2. Weeks 1-16: Students Complete Hours at Designated Brewery
a. Progress meeting with instructor once a week
b. Instructor check-ins with breweries
c. Instructor visits brewery during intern work hours
d. Students perform measurable learning outcomes in brewery
e. Upon completion of hours, brewer performs student evaluation
3. Weeks 12-16: Job Preparation
a. Resume Building
b. Cover Letter Review
c. Interviewing Skills
4. Week 16: Job Pursuit & Application
a. Resume & Cover Letter Refinement
b. Forum Discussion
c. Searching for Jobs
d. Networking, Volunteering & Advancement
Contact Hours
144
CEUs
No
Industry Standard, State or National Certification
Certification
Workforce Sector Credential: Certificate of Professional Beer Brewing. Wake Tech Beer Brewing Education Committee.BREWINGP35
Website
https://www.nccommunitycolleges.edu/college-faculty-staff/academics/wor…
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
Must have completed and passed the Commercial Craft Brewing BDF-3600B2 course.
*Must be 21 years of age or older*
Learning Supplies Needed
None
Clinical Site/Special Facilities
Operating brewery production facility.
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students who have passed the Commercial Craft Brewing course and are seeking to complete the Wake Tech Certificate in Beer Brewing. Intended for students aspiring to attain entry or mid level employment as a Production Assistant, Packaging Technician, Brewer or Cellarperson. Also for students currently employed in the brewing industry seeking advancement.
Specific Industry or Business Support Needs
Cellarperson, Assistant Brewer, Production Assistant, Packaging Technician
Wake County Need for Industry Positions
The expanding brewing industry in North Carolina is in need of entry and mid-level applicants. Continued education for current brewery employees.
Industry or Job Titles Related to Training Outcomes for Employment
Assistant Brewer
Production Assistant
Packaging Technician
Cellar Hand
Related Courses
BDF-3600B2
BDF-3600A2
BDF-3600C2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Craft Brewing Laboratory: Yeast Management & Microbiological Testing
Wake Tech Craft Brewing is proudly partnered with the Brewers Association! This course includes additional online quality management education brought to you by the BA. After completing all learning modules, students will receive the BA Beer Quality Management certificate for the their training.
Craft Brewing Lab offers students the chance to develop skills with microscopes, analyze and propagate yeast, and perform quality testing in a commercial brewery setting. This course is ideal for students who have completed the Commercial Craft Brewing course or are currently employed in a brewery.
Course Objectives
Students will be prepared for entry level employment as a Laboratory Technician, Quality Assurance Specialist, Brewer or Cellar/Packaging Technician. Participants already employed in the brewing industry will further their knowledge of QA/QC and will be equipped to improve existing SOPs in the brewery and/or transition into new roles.
Outline of Instruction
Introduction
-Review of basic brewing procedures
-Quality theory
-Control Points
-Basic lab equipment
Safety
-Chemicals used
-Chemical handling
-PPE
Quality Control & Quality Assurance
-Hazard Analysis
-Critical Control Points
-Assess brewing procedures
-Perform qualitative checks
Biology
-Biology of beer and brewing
-Microscopy
-Aseptic methods
-Isolating cultures
-Plating and slanting
-Gram staining
-Growth medias
-Dilution
Yeast
-History and science of yeast in beer
-Yeast counting, methodology & equipment
-Vitality & Viability
-Forced fermentation
-Propagation
-Plating and cultures
Fermentation
-Wort extract measurement
-Role of pH
-Attenuation
-Diacetyl/VDK testing
-Forced wort test
Contact Hours
26
CEUs
1
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
Commercial Craft Brewing BDF-3600B2
Or
Current/Former Brewing Professional
*Must be 21 years of age or older*
Learning Supplies Needed
Recommended Reading:
"Yeast: The Practical Guide to Beer Fermentation" by Chris White with Jamil Zainasheff ISBN: 9780937381960
Clinical Site/Special Facilities
N/A
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Upon completing the Commercial Craft Brewing course, students are now ready to take a deeper dive into quality in the brewery. This course is designed for students who are seeking employment as a Brewer, Cellar/Packaging Technician, Laboratory Technician or Quality Specialist. Students currently employed in brewing production roles hoping to further their knowledge of QA/QC and brewery lab procedures are encouraged to register as well.
Specific Industry or Business Support Needs
Laboratory Technician, QA/QC Specialist, Brewer, Cellar/Packaging Technician
Wake County Need for Industry Positions
The expanding craft beer industry in the Triangle has a need for quality trained brewers and laboratory personnel. Additionally, this course serves as continued education for employees in beer production in Wake County.
Industry or Job Titles Related to Training Outcomes for Employment
Lab Technician
Lab Manager
QA/QC Technician
Brewer
Cellarhand
Packaging Technician
Related Courses
WBL-3100G3
BDF-3600B2
BDF-3600C2
CUL-4020A3
SEF-3001PI2
SEF-3001PH2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Sensory Analysis Training for the Brewing Industry
This course also prepares students for Level 2 Certified Cicerone® exams. Students will study the Cicerone® syllabus, perform practice tasting exams, and given access to study materials such as flashcards and videos. More about the Cicerone® Program: "The Cicerone® Certification Program has become the industry standard for identifying those with significant knowledge and professional skills in beer sales and service. Set yourself apart when you earn the title of Certified Cicerone®, a certification for skilled beer professionals. Workers in every role in the industry, from bartenders to brewery executives, have earned this credential." It is strongly recommended that students planning to sit for the Level 2 Certified Cicerone® exam complete the Level 1 Beer Server Certificate prior to registering for this course.
Wake Tech Craft Brewing is now proudly partnered with the Brewers Association! This course includes additional online draught safety education brought to you by the BA. After completing the learning module, students will receive the BA Draught Line Safety certificate for their training.
Whether you are a current or aspiring professional brewer, homebrewer, sales representative, bartender, or craft beer aficionado, Sensory Analysis Training will strengthen your skill set.
Course Objectives
Students will be able to demonstrate the importance and differences in keeping and serving beer styles and be able to identify and analyze the different ingredients, problematic off-flavors, and pairing abilities of beer.
Outline of Instruction
Keeping and Serving Beer
a. Purchasing & Accepting
b. Storage
c. Serving
d. Glassware
e. Draft System and Maintenance
Palate Calibration
a. Flavors and Sources
b. Ingredients and Processes
c. Evaluation Techniques
Off Flavors
a. Common Off-Flavors
b. Identifying and Sources
c. Practice Cicerone Off-Flavor Exam
Common Beer Styles
a. Belgian and French
b. British Isles
c. German
d. American
e. Specialty Beers
Food & Beer
a. Successfully Pairing Food & Beer
b. Terminology and Concepts
c. Common Beer & Food Combinations
d. Classic Pairings
BJCP & Cicerone Preparation
a. Exam Format, Contents, & Resources
b. Style Guidelines & Scoresheets
c. Practice Exams
Contact Hours
36
CEUs
1
Industry Standard, State or National Certification
Certification
These class hours will feed into the NCDOC & USDOL Apprenticeship standards for training. It will also prepare students for the second level of the national Cicerone Certification Program.
Website
https://www.cicerone.org/us-en/certifications/certified-cicerone
http://www.nccommerce.com/workforce/job-seekers/apprenticeships/pre-app…
https://www.dol.gov/general/topic/training/apprenticeship
Certification Learning Outcomes/Requirements
Test Prep for Level 2: Certified Cicerone exams.
CE or CU Articulation
No
Prerequisites
*Must be 21 years of age to enroll*
Recommendations:
-Passed Cicerone Level I: Certified Beer Server Exam
-Completed Commercial Craft Brewing ISC-3600C2
OR
-Currently employed in the brewing/beverage industry
Learning Supplies Needed
Recommended reading:
Tasting Beer by Randy Mosher ISBN: 978-1612127774
Brewers Association: Draft Beer Quality Manual ISBN-13: 978-1938469602
Free Download: https://www.brewersassociation.org/educational-publications/draught-bee…
Clinical Site/Special Facilities
Needs to be in location with a draft system (generally a brewery) or culinary lab.
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students who have completed Commercial Craft Brewing and employees of the craft brewing industry seeking to expand their skillset.
Specific Industry or Business Support Needs
Several brewery employees and owners in Wake County want to become certified as well as have their employees certified through this training. The 2023 NC Brewers Conference in Winston-Salem also had information sessions on the importance in starting this training for their employees and brewers.
Wake County Need for Industry Positions
This would help to amplify any application in the brewing industry. Cicerone level two is very hard to achieve and there are only a few in our whole region who hold this national, and well respected, credential.
Industry or Job Titles Related to Training Outcomes for Employment
Cellar Hand
Cicerone
Head Brewer
Assistant Brewer
Draft Line Technician
Sales Representative
Related Courses
WBL-3100G3
BDF-3600A2
BDF-3600B2
CUL-4020A3
SEF-3001PI2
SEF-3001PH2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Commercial Craft Brewing
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]
| Details | Section | Date(s) | Location | Price | Seats | 316899 | 08/21/25 - 12/16/25 | Northern Wake Campus | 375.00 | 11 | Register |
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