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Brewing, Distillation and Fermentation A.A.S.

Associate in Applied Science
Program Code: 

The Brewing, Distillation and Fermentation Associate of Applied Science Degree is designed to provide students with a sound understanding of the science, technology, business and art essential for successful employment in the craft beverage industry. The program offers Cicerone level I training and co-op experiences to bolster field readiness. The degree emphasizes introductory and advanced production processes, finishing and packaging techniques, brewing/distillation operations and product analysis. Coursework includes, product distribution and marketing/sales, beverage tourism and tasting room management, sensory evaluation, beverage management and sustainable technologies.

Pathway:  Brewing Production, Marketing and Management

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

Course work in brewing, distillation and fermentation includes production, operations, safety and sanitation and associated process technologies.  Related course work 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 industry.  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 production of fermented products, cultivating, marketing, management, legal issues, inspection, maintenance, service and repair of equipment, facility operations, packaging, sanitation, and welding.


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.  See Selection Criteria and Procedures for Brewing, Distillation and Fermentation on the college admissions office web page for full details.  Requirements do include but are not limited to
  3. Documentation of successful completion of High School Chemistry or CHM 092.
  4. Demonstrate college level placement in English and math as outlined in selection criteria.
  5. NCCCS requires that all students must be 21 years of age or older by the start of classes.
  6. Completion of first dose of Hepatitis A vaccine is required by the first day of food preparation and service classes.  The second Hepatitis A dose must be completed within 12 months of the first.  Records will be held by the department.
  7. 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 55lbs., and safely maneuvering by hand equipment that weighs up to 170lbs.     
  8. 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.


Courses requiring a grade of “C” or better: ACA, ACC, BDF, CHM, ECO, HRM, SST, WBL

Second Semester (Spring)

Third Semester (Summer)

Subject Course Number Title Credit Hours
BDF 270 Craft Beverage Business Lab 2

Fourth Semester (Fall)

Fifth Semester (Spring)

Semester Notes
  • WBL 112 may be substituted for BDF 270.
  • BDF 240 may be substituted for BDF 175.

Total Credit Hours Required


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