About the NAU brewing science program
With support from alumni, friends, and both industry and internal partners, we are proud to offer a variety of experiences in brewing and fermentation. From the science of the microbiome to cost, production, and service, these courses will open the world of brewing to NAU students and the Flagstaff community.
Brewing and Fermentation Science Certificate
The Brewing and Fermentation Science Certificate program, offered by the College of the Environment, Forestry, and Natural Sciences, equips students with the skills required for careers in brewpub and taproom operations, craft brewery operations, and brewery laboratory and/or quality work. The certificate also readies students for further education in fermentation or food science.
The certificate is a collaborative effort between faculty in NAU’s Departments of Chemistry and Biological Sciences and the School of Hotel and Restaurant Management. It enables students to specialize in one of two tracks according to their career interests.
Brewing quality assurance:
- students will learn the skills required for quality assurance/quality control and brewing laboratory positions
- for more information on this track, contact Brewing.Science@nau.edu
Brewing management and hospitality:
- students will focus on skills in business management, hospitality, and the experience of the guest
- for more information on this track, contact Brewing.Science@nau.edu
Continuing Education
NAU has offered a suite of courses in brewing science through its Continuing Education program since 2020. These courses are taught semi-annually, are open to the public, and provide a range of introductory to specialized information. All courses are taught by NAU faculty in collaboration with industry experts. Micro-credentials are also offered for those seeking career progression opportunities in the craft beer industry.
Upcoming Continuing Education courses:
- Intro to Brewing Science
- Introduction to Brewing Quality (micro-credential in Brewing Quality)
ASH and Brewers Guild Scholarships
With generous support from the Arizona Craft Brewers Guild and the Arizona Society of Homebrewers (ASH), NAU offers an annual scholarship (awarded on a competitive basis) to students participating in the brewing curriculum on campus.
The ASH and AZ Craft Brewers Foundation Scholarship shall be used to financially support students, subject to the following criteria. Scholarship applicants must:
- be enrolled in the NAU brewing courses and future academic programs offered at NAU
- have a strong interest in pursuing a career in the brewing industry in roles such as brewer, brewery lab technician, or brewery operations manager, as shown through a personal statement
- be an Arizona resident
- have a GPA of 3.00 of greater (where 4.00 = A)
Students may reapply for this scholarship annually if they continue to meet all criteria. Scholarship recipients shall be selected by the Department of Chemistry and Biochemistry Scholarship Committee.
Certificate requirements
Students interested in pursuing the certificate must complete 24 academic units in the following tracks.
Brewing quality assurance track Accordion Closed
The following courses are required (16 units):
- BIO 215 Environmental Science for Hotel and Restaurant Management (4 units)
- CHM 310 Principles of Brewing Science* (3 units)
- CHM 312 Sensory and Quality Aspects of Beer* (3 units)
- HA 372 Beer Basics* (3 units)
- HA 443 Advanced Food and Beverage Production and Service (3 units)
Internship or undergraduate research (with advisor’s approval) is required (2 units):
- BIO 408 or CHM 403C Field Work Experience* (2 units)
- BIO 485 or CHM 485 Undergraduate Research* (2 units)
A minimum of 6 additional credits required from the following:
- BIO 205/205L Microbiology and Microbiology Lab (3+1 units)
- BIO 344 Cellular and Molecular Biology (3 units)
- BIO 346 Advanced Microbiology (3 units)
- BIO 376 Industrial Microbiology (4 units)
- CHM 311 Brewing Process Technology* (3 units)
- CHM 312L Sensory and Quality Aspects of Beer Lab* (1 unit)
- CHM 320 Analytical Chemistry (3 units)
- CHM 360 Fundamentals of Biochemistry or 462C Biochemistry II (3 units)
- CHM 425 Instrumental Analysis (3 units)
*Students must be 21+ years of age as of the first day of class
Brewing management and hospitality track Accordion Closed
The following courses are required (16 units):
- BIO 215 Environmental Science for Hotel and Restaurant Management (4 units)
- CHM 310 Principles of Brewing Science* (3 units)
- HA 355 Revenue Management and Cost Control for Restaurants (3 units)
- HA 372 Beer Basics* (3 units)
- HA 443 Advanced Food and Beverage Production and Service (3 units)
Internship or undergraduate research (with advisor’s approval) is required (2 units):
- HA 408 Field Work Experience* (2)
- HA 485 Undergraduate Research* (2)
A minimum of 6 additional credits required from the following:
- CHM 311 Brewing Process Technology* (3 units)
- CHM 312 Sensory and Quality Aspects of Beer* (3 units)
- CHM 312L Sensory and Quality Aspects of Beer Lab* (1 unit)
- HA 208 Field Work Experience – Internship (3 units)
- HA 243 Commercial Food Service Operations (3 units)
- HA 260 Hospitality Managerial Accounting (3 units)
- HA 335 Hospitality Law (3 units)
- HA 365 Hospitality Marketing (3 units)
- HA 373 Wines of the World* (3 units)
- HA 382 Distilled Spirits and Mixology* (3 units)
- HA 400 Hospitality Sales Management (3 units)
*Students must be 21+ years of age as of the first day of class