Brewing, Distillation, and Fermentation

This curriculum is designed to prepare individuals for various careers in the brewing, distillation, and fermentation industries. Classroom instruction, and practical laboratory applications of brewing, distillation, and fermentation principles and practices are included in the program of study.

Coursework in brewing, distillation, and fermentation includes production, operations, safety and sanitation, and associated process technologies. Related coursework is offered in fermentation production, safety and sanitation, applied craft beverage microbiology, agriculture, marketing, management, equipment, packaging, and maintenance

Graduates should qualify for employment opportunities in the brewing, distillation, and fermentation industries. Students may be eligible to sit for the professional Institute of Brewing and Distilling (IBD) certification exams which correspond to the program of study.

The Brewing, Distillation, and Fermentation program prepares individuals to apply technical knowledge and skills to brew, distill, and ferment various products, including beverages. Includes instruction in the production of fermented products, cultivating, marketing, management, legal issues, inspection, maintenance, service and repair of equipment, facility operations, packaging, sanitation, and welding.

The program is housed at the Craft Beverage Institute of the Southeast®

View a video tour and hear from the CBI director

Programs

Title	Credential	Credit Hours	Link to program details
Brewing, Distillation, and Fermentation A.A.S.	Degree	70	‌‌
Brewing Methods and Operations Diploma	Diploma	38	‌‌
Distillation Methods and Operations Diploma	Diploma	39	‌‌
Craft Beverage Lab Certificate	Certificate	17	‌‌

We are an open-enrollment community college, and we register the first 24 students that have all the prerequisites for the BDF program. Priority is given to students seeking the full A.A.S. degree over diploma and certificate programs.

NCCCS requires that all students must be 21 years of age or older by the start of classes.

High school or higher chemistry completion is recommended prior to program start.

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.

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.

For more information. about the Brewing, Distillation, and Fermentation program, contact:

Jeff "Puff" Irvin
Director Craft Beverage Institute of the Southeast