Cincinnati State continues beer industry class as local craft tradition grows

Last fall, Cincinnati State added a beer brewing industry class to its curriculum, which it will offer again this coming school year due to demand. The class is geared toward those who are interested in pursuing a job in the region’s growing craft beer industry.
 
BREW 100 teaches students the brewing process and the different styles of beer. The class tours a brewery and works with that brewery to develop a class beer — in the fall, the class will team up with Urban Artifact in Northside. Urban Artifact will then brew the beer and tap it in December during the last week of the semester.
 
Last fall, two sections of BREW 100 worked with Rhinegeist and Christian Moerlein. The Rhinegeist class beer was an oatmeal chocolate chip cookie stout called Gramma, and the Moerlein class beer was a black IPA called Brewschool 100 or Curve Ball. This past spring, the class worked with MadTree on a strawberry rhubarb American Hefeweizen, which will be brewed soon and should be tapped in July.
 
Cincy State is also offering BREW 160, or the Sensory Evaluation of Beer, for the second time. Jeremy Roza, assistant quality assurance manager at the Boston Beer Company in Cincinnati, will teach the class.
 
The college is currently seeking approval from the Ohio Department of Higher Education to offer a certificate program in Brewing Sales and Marketing, which would start this fall, as well as an associate degree in Brewing Science.
 
Registration is currently open for the 2016-17 academic year, and students can sign up for classes online. BREW 100 is also available for non-degree seeking students but is not intended for hobbyists or homebrewers.