Commercial Craft Brewing

Learn the art and science of brewing through hands-on training.

Cape Fear Community College’s Commercial Craft Brewing program is designed to introduce students to the craft beer industry through a blend of classroom instruction and real-world brewery experience. Whether you’re exploring a new career path, upskilling in your current work, or a hobby brewer, this course provides the foundational knowledge and practical skills needed in a commercial brewery.

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Program Details

Students will learn the full brewing process—from grain to glass—while developing an understanding of beer styles, flavor profiles, and industry standards. The curriculum also explores beer history, ingredients, brewing science, and best practices for storage, service, and pairing.

This program goes beyond the classroom. Students will:
  • Brew, keg, and can beer in a local brewery
  • Tour area breweries to gain insight into different operations
  • Train under an experienced industry professional
  • Network with local employers and explore job opportunities

Who Should Enroll?

  • Aspiring brewers and craft beer enthusiasts
  • Individuals seeking a career in the brewing or beverage industry
  • Hospitality professionals looking to expand their expertise

Program Costs, Requirements, and Schedule

  • $210 to register
  • Class meets 10 a.m. – 4 p.m. on Mondays for 10 weeks
  • Students must be 21 years or older

    • Course Technical & Physical Requirements

    To be successful in this course, students must be able to:

    • Stand, walk, and move for extended periods during lab and production activities, Lift and carry materials weighing up to 50 pounds (e.g., grain bags, kegs), Perform repetitive motions such as stirring, measuring, pouring, and cleaning.
    • Work in environments with heat, moisture, and strong odors.
    • Follow all safety procedures and sanitation protocols.
    • Properly use personal protective equipment (PPE).
    • Observe visual changes in the brewing process, Detect basic aromas and flavors for quality evaluation, Identify potential issues (e.g., contamination, off-odors).
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