Craft Beverage Continuing Education
Continuing Education and Workforce Development (CE/WFD) is the “work horse” of the Craft Beverage Institute.
The Institute provides entry and enterprise-level training, business development, and quality control and sensory analysis testing for the craft beverage industry. CE/WFD training programs are non- credit and developed for individuals or groups of individuals entering the craft beverage industry as well as brewery/distillation/winery personnel and individuals from allied trades who want to advance their careers. Courses are designed to be challenging and interactive and range in content from home brewing and Beeronomics to advanced brewing/fermentation microbiology, brew house management and product distribution and marketing. Courses can be developed in response to community and/or industry need and delivered on/off site.
The goal of The Business of Beer certificate is to introduce the student to beer and the beer industry through a study of "Beerology" and "Beeronomics". Students finishing both parts will receive a certificate and should have a stronger understanding of the industry and be able to discern if continuing study of the subject will be beneficial for future career opportunities. Students should be prepared to take a level 1 beer examination following their certificate if they choose.
Part 1: Beerology
The goal of the Beerology classes is to introduce the student to beer as a defined subject. By learning the basics of beer history, styles and sensory evaluation the student should have a solid base for future classes in beverage management or brewing.
Introduction to Beer : This class will introduce the student to the building blocks of beer. Topics will include the history of beer and the beer industry, ingredient identification and purpose, steps of the brewing process and an introduction to the styles of beer. This is a lecture course - 3 hours
Ales-Introduction and Appreciation : Students will be introduced to Ale from Production to Evaluation. Topics will include Ale service and glassware specifications, styles, sensory evaluation and food pairings. This is a lecture and tasting course - 3 hours
Lagers-Introduction and Appreciation : Students will be introduced to Lager from Production to Evaluation. Topics will include Lager service and glassware specifications, styles, sensory evaluation and food pairings. This is a lecture and tasting course - 3 hours
Total 9 hours - Total Fee: $106.40
Part 2: Beeronomics
The goal of the Beeronomics classes is to introduce the student to the manufacturing and supply chain of beer as it works its way to its final destination, the customer. By experiencing the basics of the beer industry, the student should have a solid understanding of the industry and jobs required for its growth and success.
Brewery Business : Students will join instructors and brewery staff on a tour of a local brewery. Topics discussed will include the brewing process, jobs within the brewery, and sales and marketing of the beer. This is a lecture course - 3 hours
Distribution and Sales : Students will join instructors and distributor staff on a tour of a beverage distributor. Topics discussed will include the brand representation and contracting, distribution regulations, jobs within the distributorship, and sales and marketing of the products. This is a lecture course - 3 hours
Beer Management : Students will join instructors and beverage managers on a tour of a high volume on-premise beverage operation. Topics discussed will include the purchasing/inventory, handling/storage, legal regulations, jobs within the operation, and sales and service of the products. This is a lecture course - 3 hours
Total 9 hours - Total Fee: $106.40
Registration Fee: $70
Supply Fee: $30
Insurance Fee: $1.40
Tech Fee: $5.00
Critical Tasting and Basic Off-Flavors Training
Students will be taught to identify many raw materials in finished beers as well as develop a deep understanding of how beer ingredients affect beer flavors and aromas. In addition, students will be trained to detect many common off flavors in beer and learn how to prevent them. Valid proof of identification is required at registration. Instructor, Cliff Mori.