Craft Beverage Lab Certificate

brewing equipment
Program Code: C15250L1

Craft Beverage Lab Certificate

The Craft Beverage Lab certificate provides beverage industry employees the concepts and skills to upgrade or cross-train in their careers in the beverage industry. In addition, successful completion of the certificate will allow previously trained lab technicians in other fields such as medical to learn new concepts and skills and to transfer knowledge to the beverage industry.


Specific Program Requirements

  1. General college admissions requirements
  2. Brewing, Distillation, and Fermentation is a capped program due to a limited amount of classroom and lab availability. This program has a limited selection process. See the Business & Hospitality Education section on the Competitive and Limited Programs page of the A-B Tech website. Selective and Limited Programs Requirements do include but are not limited to:
    • Documentation of successful completion of High School Chemistry or CHM-092.
    • Demonstrate college-level placement in English and math as outlined in the selection criteria.
    • NCCCS requires that all students must be 21 years of age or older by the start of classes.
    • Student applicants must be able to work in a physically demanding environment including but not limited to standing in a hot and wet work area for extending lengths of time; climbing stairs; repeatedly lifting equipment and product weighing up to 55 lbs., and safely maneuvering by hand equipment that weighs up to 170lbs.
    • Brewing and Distillation facilities may require a criminal background check and/or drug testing prior to employment or
      co-op. In addition, national and/or state regulations may prohibit employment or co-op opportunities based on criminal records.

Specific Requirements

Courses requiring a grade of "C" or better: BDF

Courses in this program

Course Code Course Credit Hours Link to course details

This course introduces entry level skills in craft beer brewing. Topics include recipe development, basic sanitation, techniques and equipment used in the production of small batch (5 gallon or less) of craft beer. Upon completion, students should be able to demonstrate how to produce small batches of craft beer and be able to extrapolate concepts to larger future production.

This course introduces chemistry fundamentals as they apply to the brewing and distillation industry. Emphasis is placed on elements impacting brewing/distillation including ingredient analysis/fermentation/production chemicals, and properties of gasses/liquids, pH, and pressure. Upon completion, students should be able to demonstrate basic chemistry principles/laboratory techniques to assess/control chemical properties associated with major products of the alcoholic beverage industry.

Course Code Course Credit Hours Link to course details

This course introduces students to the basic methodologies used in fermentation. Emphasis is placed on the production of fermented products including ingredients, techniques, fermentation management, storage and sanitation. Upon completion, students should be able to design/produce pilot-scale products to demonstrate how material selection and process conditions can generate different kinds/qualities of products.

This course provides an introduction to microbiology and laboratory practices in the brewing industry. Emphasis is placed on yeast biology, fermentation, microorganisms in brewery’s/distillation and sanitation. Upon completion, students should be able to demonstrate an understanding of microbiology, laboratory techniques, and commonly used analysis methodologies applied in the brewing industry.

This course covers the operation of laboratory equipment and basic laboratory techniques which are used in a craft beverage setting. Emphasis is placed on hands-on use and applications of basic craft beverage laboratory techniques including calibrating, troubleshooting, record-keeping, measurement, and laboratory procedure development. Upon completion, students should be able to properly operate and maintain basic laboratory equipment and be able to prepare and test samples in the completion of individual and team projects.

Total Credit Hours Required:

See advisor for substitutes.

Curriculum is based on the 2023-24 catalog.

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