Hospitality & Tourism

From baking to bartending, culinary and restaurant certifications to operating your own food truck, Wake Tech has a short-term training program to get you the skills you need for in-demand jobs in the Triangle region. Learn the science, techniques and trends that will give you the foundational knowledge to be prepared for the challenges face by professionals in the hospitality industry. 

Course details and registration information

Commercial Craft Brewing
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Anyone interested in working in the brewing industry or opening their own brewery. Also a great course for home brewers looking to learn more.
Are you ready to turn your passion for beer into a career? This course is the first step in attaining the Wake Tech Certificate in Brewing. Commercial Craft Brewing introduces the knowledge and skills needed for working in the enormously popular craft brewing industry. You'll explore the science of fermentation and the commercial aspects of operating a brewery through lectures and hands-on training. Along with your classmates, you will produce beer to demonstrate your understanding of the process. If you're just getting started, want to improve your brewing skills, or think you might want to open your own brewery, this course is a must!

Commercial Craft Brewing is the first course required to complete the Wake Tech Certificate in Beer Brewing. Upon completing ISC-3600C2 students are eligible to participate in a Work-Based Learning Internship course and will receive the certificate after 120 hours of on-the-job training.
Course Objectives
  1. Students will be to prepared for entry level work in a brewery through hands-on instruction and lecture.
Outline of Instruction
  1. Introduction and Basics
    • Course introduction, timeline, expectations, questions or concerns
    • Breakdown of the brewing process from grain to glass.
    • Overview of basic raw materials
    • Influence on Production
    • Characteristics of Brewing Water
    • Contaminants
    • Treatments
    • Cost and Commercial level concerns
    Barley Malt and Malting
    • What is malt and why is it important?
    • Malting Processes, analyzing choices
    • Barley: Parts, preferences, quality, choosing
    • Steeping: Process, options and considerations
    Specialty Malts
    • Overview and purpose of specialty malts
    • Importance and Specialty Uses
    • Commercial level uses
    • Composition and Varieties
    • Proper Storage and Detecting and Avoiding Problems
    Adjuncts and Other Ingredients
    • Overview of differences and uses of adjuncts misc. ingredients
    • Commercial level considerations
  2. Mashing & Lautering
    • Methods of Mashing
    • Role of temperature and pH
    • Saccharification
    • Enzymes
    • Mashing Out
    • Vorlauf
    • Transfer of wort in the brewhouse
    • Sparging
    • Grain Out
    Boiling & Knocking Out
    • Changes during the boil
    • Why boil?
    • Hop additions
    • Whirlpool
    • Heat Exchanger
    • Role of Oxygen
    • Transfer to Fermenter
    • Importance and Various Uses
    • Composition and Varieties
    • Proper Storage and Detecting and Avoiding Problems
    • Pellets and Extracts
  3. Brewery Safety
    • Importance
    • Hazards
    • Communication and Records
    • PPE
    • SOPs and GMP’s
    Review & Exam covering the hot-side of brewing.
    Class Beer Discussion.
  4. Yeast
    • Use, differences, identification, contamination, by-products
    • Stages of yeast fermentation
    • Assessing yeast for brewing
    Fermentation and Cellaring Operations
    • Differences in fermentation and systems for various types of beers
    • Overview of propagation and pitching rates
    • Transferring processes and importance of sanitation
    • Traditional and modern methods for aging and lagering
    Conditioning, Clarifying & Carbonating
    • Reducing temperature
    • Overview of general procedures and considerations in racking
    • Closed systems transfer
    • Filters, Finings and Separators
    • Methods of carbonating
  5. Introduce and apply what has been learned in class to modern operation: Students brew their first batch on a 1bbl pilot system at Heyday.
    Packaging & Distribution
    • Types of packaging, pros & cons
    • Shelf stability
    • Canning & Bottling
    • Kegs & kegging
    • 3-tier system
    • Self-distribution
  6. Racking & Packaging Demonstration
    Draft Systems
    • Equipment
    • Maintenance & Cleaning
    • Long-draw vs short-draw
    • Cooling
    • Balancing pressure
  7. Cleaning, Sanitation, Chemicals & CIP
    • Levels of sanitation
    • CIP: how and why?
    • Cleaners
    • Sanitizers
    • Equipment and Cycles
    Brewhouse & Fermenter CIP Demonstration
  8. Brew Tour: Canning Line Operations
    Can and Keg Class Brew. Clean equipment.
  9. Review of Material
    Mid Term Exam covering cold-side of brewing.
  10. Environment Engineering
    • Applications and Impact
    • Common Wastes
    • Resources and Recovery
    • Disposal and Treatment
    • Sustainable practices and options
    Class Recipe Discussions: divide into teams, develop recipes.
  11. Group 1 Class Brew / Group 2 Midterm review
    Group 2 Class Brew / Group 1 Midterm review
  12. Laboratory testing, QA & QC
    • Basic monitoring and testing
    • Contamination, Spoilage, Oxidation and Staling
    • Common infection culprits
    • Pest Control
    • Yeast assessment
    Sensory analysis of contaminated brews
    • Identifying off flavors and their sources
    • Remedies
    • Panel tasting
  13. Equipment and Plant Engineering
    • Common Materials and Uses
    • Pumps, differences and uses
    • Valves, differences and uses
    • Heating and Cooling
    • Electrical Systems
    • Process Controls
  14. Regulations & Government Agencies
    Emerging Topics
    Review of all material for Final Exam
  15. Final Exam
    Can & Keg Group 1 & 2 Class Beers
  16. Review of final exam. Job opportunities. General Q&A.
    Unveiling of beers to friends and public.
Contact Hours
Industry Standard, State, or National Certification
Workforce Sector Credential: WTCC Beer Brewing Education Committee. This committee acts as an advisory board to validate the need for the certificate in the local industry as well as direct the focus of the training and education.
Website URL
Certification Learning Outcomes/Requirements
  1. Learning outcomes are unique to each individual student based on their previous experience and status in the beer brewing industry. Students are required to complete 120 hours of training and experience in a professional setting as part of WBL-3100G3. Common learning outcomes include developing skills for entry level and mid level positions in craft breweries. Skills include producing wort on a commercial brewhouse, tracking and maintaining fermentation, cleaning and sanitizing brewing equipment, and packaging beer in various containers. Learning outcomes and training exercises are based on the workforce industry committee's input.
CE to CU Articulation
Text and Supplies Needed
"Beer Steward Handbook: A Practical Guide to Understanding Beer" by Stephen R. Holle et al. MBAA. IBSN: 978-0-9787726-3-5
Clinical Site/Special Facilities
Requirements for Successful Completion of this Course
  1. Attendance 85% or above
  2. Participation
Accreditation/Special Approval Requirements
*Must be 21 years of age or older*
Intended Audience
Anyone interested in working in the brewing industry or opening their own brewery. Also a great course for home brewers looking to learn more.
Specific Industry or Business Support Needs
Cellarperson, Assistant Brewer, Production Assistant, Packaging Technician
Wake County Need for Industry Positions
Expanding beverage industry in need of multiple entry and mid-level applicants. Continued education for current brewery employees.
Industry or Job Titles Related to training Outcomes for Employment
  • Assistant Brewer
  • Packaging Tech
  • Production Assistant
  • Cellarperson
Related Courses
  • Sensory Analysis Training for the Brewing Industry - ISC-3600A2
  • Craft Brewing Laboratory - ISC-3600D2
  • Craft Brewing Internship: Work-Based Learning - WBL-3100G3
Course Contact Information
Community & Career Education Staff