For Master Brewers Members, Students, and Learning Institutions:
The MBAA/ASBC Higher Education Committee Advisory Board is tasked with providing guidance to and a “pathway to recognition” for academic institutions that offer or are developing certificate or degree programs in fermentation science. Providing such industry-led guidance is particularly important now, because many institutions are either offering or exploring such programs and the brewing industry has a strong interest in developing a wide field of appropriately educated, future employees.
The committee has developed Master Brewers and ASBC approved guidelines and learning outcomes for the successful development of academic programs for brewing and fermentation science—both for 4-year college-level programs and 2-year associate’s degree programs, as well as for certificate programs in brewing (either postgraduate or postsecondary school).
While the learning outcomes are similar for each, the following distinctions may provide insight into how the brewing industry would differentiate between graduates in each category:
Four-Year Program – A 4-year college-level degree generally is required (along with other requirements) by the brewing industry for management-level jobs and is distinguished from a 2-year associate’s degree in applied science by 1) a high degree of theoretical knowledge about the relationships between each of the following—fermentation, brewing raw materials, brewhouse engineering, packaging, and safety; 2) a strong ability to function as part of a brewery production team; and 3) a basic understanding of the business of brewing (e.g., inventory management). The minimum number of credits pertaining to “capstone” courses should be no less than nine (three courses). Graduates should be able to assist in the commissioning and/or day-to-day operation of a small, packaging brewery.
Two-Year Program – A 2-year associate’s degree in applied science generally is required (along with other requirements) by the brewing industry for entry-level brewhouse, packaging, and maintenance jobs and is distinguished from a 4-year program by an emphasis on practical application of skills pertaining to the day-to-day operation of a brewery or a set of functions within a brewery (e.g., packaging, engineering). The minimum number of credits pertaining to “capstone” courses should be no less than nine (three courses). Graduates should be able to use an entry-level position as a way to build on their education and practical experience (e.g., internship or lab experience) to advance, if desired, into higher level positions.
Certificate Program – A certificate in brewing is generally required (along with other requirements) by the brewing industry for entry-level cellar, packaging, and maintenance jobs and is distinguished from a 2-year program by its focus on a general overview of the brewing industry, providing an understanding of day-to-day brewery operations and basic principles used on the job (e.g., cleaning, sanitation, brewing science). The minimum amount of time recommended for a certificate program is 10–18 weeks, with time spent as an intern in a brewery either during or after the program. Completion of a certificate program in brewing should provide graduates with the ability to start in an entry-level brewery position.
New Recognition Program Announcement
Press Release: Inaugural Brewing and Fermentation Science Recognition Program Set to Launch
Listen to Susan Welch & Katy Orr discuss the Recognition Program on the Master Brewers Podcast:
Program Instructions and Application Form
Pathway to Recognition Program Review Program Instructions and Application Form
Submit completed application forms to: Rhonda Wilkie.
Guidelines and Learning Outcomes:
For Learning Institutions:
Program Survey (for institutions with Programs, existing or in planning)
Higher Education Advisory Committee members
Sample Job Description
List of Programs and Contacts (coming soon)