Blue Ridge Community College offers short-term continuing education brewing courses.
Brewing Course Schedule
View course schedule at:
Continuing Education Schedule of Courses
Brewing Course Descriptions
Fundamentals of Craft Beer
Gain a firm foundation of the various types of beer, how they are made, and develop best practices for presentation and serving. Learn the various styles of beer and gain a basic understanding of food pairings. Upon completion of this course, participants will be prepared to take the Cicerone Certified Beer Server exam to demonstrate readiness to participate in today’s sophisticated and rapidly changing beer world. You must be 21 years or older to take this course.
Sensory Analysis of Craft Beer
Learn the visual, olfactory, and gustatory parameters used in the evaluation of beer and distillery products. You will focus on aromas, finish, flavor/taste interactions, and factors affecting product quality, as well as descriptive analysis/model systems, judging systems, set-up, and operation for beverage competitions. Upon completion, you should be able to demonstrate the fundamental principles/practices in sensory analysis and identify elements that influence sensory qualities of particular craft beverages. You must be 21 years or older to take this course.
Craft Beer Brewing
Learn what it takes to become a craft beer brewer with this unique and innovative method of instruction. Advanced production techniques will be illustrated in understanding a modern commercial brewery. Additionally, this course will assist those who have shown interest in the craft brewery field by expanding their knowledge of the brewing, cellaring, and packaging process. You must be 21 years of age to register for this course. There will be one eight-hour day in the classroom for this course on the last date of the class.
TiPS (Training Intervention ProcedureS)
Learn how to responsibly sell, service, and consume alcohol with the globally recognized TiPS (Training for Intervention ProcedureS) program. TiPS empowers you to take a proactive approach toward preventing alcohol misuse and maintaining control of the service environment. The program is designed for servers at restaurants, bars, hotels, in-store tastings, or other establishments where alcohol is consumed on the premises as well as for employees in an alcohol manufacturing setting. You will learn strategies to ensure responsible alcohol awareness and service and specific state and local regulations governing the manufacture and consumption of alcohol.