Riding the wave of one of New England’s fastest-growing industries (no, not marijuana), Sacred Heart University will introduce a new brewing-science certificate program this spring for those seeking to start or advance careers in the burgeoning brewing sector. The program — the first of its kind in Connecticut — will provide hands-on experience, teach the necessary skills in as little as 11 months and connect students with successful, established brewers.
According to the state’s Department of Labor, as of December 2019 some 800 people were employed at Connecticut brewing companies. And the booming industry in the state mirrors the employment trend in the brewing industry nationwide. More people than ever may seek to open a brewery or work in one, but may lack the necessary skills and knowledge of required information such as sanitation and safety standards, legal aspects and the many differences between home and commercial brewing.
Beginning this May, SHU’s brewing-science certificate program will offer training in these areas, including to those already in the workforce. Those who complete the program will have a strong, practical foundation in all things brewing, making them worthy candidates for jobs in brewing and craft beverage development.
The new program is already attracting attention and support. According to the school, more than 30 breweries have signed on to offer internships, and many have expressed interest in hiring program graduates. Two Roads Brewing Co. in Stratford has agreed to host classes at its new Area 2 Brewery for the first year. Partnering with the Connecticut Brewers Guild and other local experts allowed SHU to create a curriculum that meets industry requirements.
The curriculum will include classes in sanitation and safety; introduction to brewing ingredients, sensory analysis and beer service; craft beverage brewing; and operations and management. The early courses will qualify students for the Cicerone Certified Beer Server exam and the ServSafe Alcohol exam, the school says.
Students also will take part in field work, where they will apply their education in workplace settings — breweries, grain and hops farms, tap rooms, etc. Students will have opportunities to visit these local businesses and receive hands-on learning while working alongside owners and operators.
“This is a practical program offering real-world experience,” said Geffrey Stopper, program director and an SHU associate professor of biology. “Plus, the flexible class schedule [evenings, weekends and online] makes it a convenient option for those already working full time.”
In addition, Stopper added, “The program is suited to many types of people with an interest in brewing, such as homebrewers, career-changers and those currently working in the industry.”
Stopper himself learned fermentation from his vintner father, studied ecology and evolution at Yale University and has been combining the two interests throughout his career. He teamed up with colleagues to collaborate with Two Roads Brewing in developing the award-winning Via Cordis, and helped to harvest the yeasts used for brews Urban Funk, Country Funk and Table Terroir.
To learn more about the SHU brewing-science certificate, visit http://www.sacredheart.edu/brewingscience.
