This module will serve as an introduction to the program in general and lay a foundation for the program. Students will gain an understanding of the history of beer brewing and the relatively recent expansion of craft brewing in the United States. The historical timeline will begin just after prohibition, continue through post-war global consolidation, and continue up through the craft-brewing boom of the late 1990’s through the early 2000’s.

This module will cover the technical terms used in the brewing industry Students will define these terms and identify the equipment and processes they represent. This module is designed to prepare students for the more technical modules in the program. Students will also be introduced to the Richmond brewing culture and learn tips for starting their career in the craft beer industry. Additionally, students will conduct a tasting panel to apply terms learned and also see examples of common industrial brewing equipment.

This module will introduce and examine all of the essential ingredients involved in the brewing process, from sourcing and selection to the effects of specific ingredients on the final product. Students will learn to recognize ingredients and their interactions with one another in the process of brewing.

This module will provide a general understanding of brewery operations, including the steps in the operations, from raw material, to wort, to final product. Students will learn how to make the most popular styles of beer and learn the difference in how they are produced, as well as a variety of techniques to adjust their flavor profiles. Students will understand basic formulas for several popular styles of beer.

This module will cover one of the most important aspects of making great beer — sanitation. Topics will include overall sanitation, grain dust safety, proper chemical storage and procedures, CO2, personal protective equipment, working in confined spaces, lock out tag systems, and more.

This module will introduce the equipment used in a professional brewery as well as its proper calibration and maintenance. Additionally, students will learn different packaging options and methods and how to set up a distribution system. Students will also learn compliance and legal aspects to packaging beer for sale. 

This module will cover microbiology for the brewer and introduce beneficial microbial actions as well as how to control the microbiological threats. Students will gain an in-depth understanding of, as well as some methods for, manipulating beer statistics including the Standard Reference Method and how it relates to the color of the brew, the Specific Gravity and its relation to the alcohol content, and the International Bitterness Units.

This module will provide an in-depth understanding of the different yeast strains, the fermentation processes and how to affect beer styles. Students will review various methods of yeast propagation. The importance of yeast selection and fermentation processes on beer styles will be emphasized.

This module will address and review different popular beer styles. Using the knowledge gained throughout the program, students will focus on the processes for creating the differing beer styles using various ingredients, equipment and techniques. 

This module will provide insight to developing a sales and marketing plan for the on and off premise channels of business. Students will gain an understanding of how to build, plan, and execute sales strategies. ABC legalities, best practices, wholesaler management, and public relations will also be discussed.

This module covers licensing and regulations governing breweries and selling alcoholic beverages in the Commonwealth of Virginia. Students will have an understanding of which regulatory bodies have jurisdiction under specific circumstances as well as how to operate in compliance with the federal, state and local governments.

In the internship, students will gain a hands-on understanding of working in a brewery, as well as begin to make contacts in the industry. The internship experience requires 20 hours of work in a relevant organization (selected in consultation with a program supervisor) within a 30-day period. The student’s internship supervisor will complete an evaluation on the student’s work experience.