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Introduction to the Brewing Certificate Program

The Brewing Certificate Program is a non-credit professional certificate offered by Washington State University Tri-Cities. This comprehensive program provides an education in the science, technology, and business of brewing.

Program Details

• The program runs from September 2025 through August 2026.
• It includes 12 online courses featuring 29 modules.
• Two weekend-long, in-person brewing workshops are also part of the program.
• The program is designed to be approachable for those new to brewing, with expert guidance and structured content that supports learners from all backgrounds.

Curriculum

• The curriculum balances technical topics such as biology, chemistry, and process engineering with practical applications including equipment selection, recipe development, and brewing operations.
• The in-person brewing workshops offer hands-on experience and networking opportunities.
• The fall workshop, held in Yakima, focuses on hops, while the spring session in Spokane centers on malting.

Target Audience

• The program is designed for working adults, hobbyists, and career-changers.
• It assumes no prior formal training in brewing but offers enough depth and technical rigor to also challenge those with some background.

Program Development

• The program was developed in partnership with craft brewers across Washington to ensure real-world relevance.
• Courses are led by industry professionals selected for their subject-matter expertise, industry relevance, and teaching ability.

Tuition and Enrollment

• Students who enroll in the inaugural fall cohort receive a 40% early-enrollment discount, reducing the total cost to $3,000.
• Space is limited, and early registration is encouraged.

Program Objectives

• The program aims to provide a strong, science-based foundation in brewing that complements existing expertise in wine science.
• It reflects the department’s commitment to expanding experiential learning, diversifying educational pathways, and supporting workforce development across the fermentation industry.