College of the Extended University

Program Information

Who Should Enroll?

  • Students who are interested in the business of craft beer and beer production.
  • Students with some home‐brewing experience who want to refine their skills.
  • Students seeking an immersive and practical experience in craft brewing
    to expand their personal and professional knowledge in this dynamic industry.

Learning Objectives

For BRW050 ‐ Principles of Brewing:

  • Introduce students to the brewing industry and its components.
  • Familiarize students with brewing ingredients and their effects on flavors.
  • Provide a solid foundation for a successful internship in the Assistant Brewer Internship Program.
  • Provide students with the tools necessary for success within the brewing industry.


For BRW200 ‐ Assistant Brewer Internship Program:

  • Introduce students to the brewing environment with hands‐on participation.
  • Allow students to participate in the production line (canning, bottling, kegging).
  • Safely coach the students through brewing at an industry level.
  • Transfer beers to kegs and understand the fundamentals of counter pressure bottle filling.
  • Provide students with the tools necessary to be successful within the brewing industry.

Certificate Eligibility

  • Students will receive the Certified Assistant Brewer certificate signifying the completion of a 80‐
    hour internship.


*All Brewing Science programs offered by the College of the Extended University requires that participants be 18 years or older by the first day of class. Students who are under the age of 21 will fall under the criteria established by  California Assembly Bill 1989 which states that students enrolled in a class where alcohol tasting is part of the curriculum, those students under 21 may taste the alcohol, but they must spit out any alcoholic beverages into provided buckets.  No consumption/swallowing of alcohol will take place at any time for students under the age of 21. 

The instructor will conduct an age‐verification on the first day of class and will monitor the tasting/consumption of those under the age of 21.