About the Program
The goal of the Brewing/Distilling program is to provide students with the necessary education and skills to enter into varied employment opportunities within the industry. The curriculum will prepare students for employment in the ever expanding industry including: brewing, microbrewing, brewpub and distilling industries. With hands-on training, utilizing the Blichmann TopTier Modular Brewing System located in the college’s brewing lab, students will be able to brew beer for sensory evaluation purposes. Trocaire College is the only college in Western New York to have this commonly used piece of equipment, and we’re excited to share it with students looking to get into the industry with helpful knowledge and skills.
Brewing is bustling in Buffalo.
Trocaire College has launched a new program
to help students dive in
and join this booming Buffalo industry!
Brewing in WNY
According to Visit Buffalo Niagara: “Buffalo’s rich industrial past is soaked in beer. In 1919, on the eve of Prohibition, Buffalo was home to twenty-nine breweries and featured more than 8,000 drinking establishments. But it wasn’t until the end of the 20th century that brewing returned to the city with the opening of Flying Bison Brewing Company and Pearl Street Grill & Brewery.”
The Buffalo area now has 31 craft breweries and six distilleries, including Community Beer Works, Hamburg Brewing Company, Resurgence Brewing Company, Big Ditch Brewing, Rusty Nickel Brewing, 42 North Brewing, Black Squirrel Distillery and Tommyrotter Distillery among many others.
Intro to Brewing
August 27– December 3, 2018
This course is the first in the 5 course program and provides a foundation for students interested in pursuing the program. Topics include: historical aspects of the industries of brewing and distilling along with ingredients, equipment and process requirements involved in brewing and distilling. Classes are held at Trocaire’s Transit location in Williamsville.
Sensory Evaluation of Beer
September 8 — December 8, 2018
Students will develop sensory skills and learn terminology typically used in the alcohol beverage industry. The Blichmann TopTier Modular Brewing system and professional grade fermentation equipment will be utilized in the College’s brewing lab. Classes are held at Trocaire’s Transit location in Williamsville.
Science of Brewing and Distilling
August 29 — December 5, 2018
This course will include in-depth lessons on yeast and bacteria microbiology as well as water and beer chemistry. Students will learn to evaluate microbes on media and microscopically, optimize chemical composition of wort and beer, and control microbial activity in ‘clean’ and sour beers. Students will gain hands-on experience with aseptic technique, chemical analysis of beer bitterness, and – of course – brewing on a professional-grade brewing and fermentation system. No prior microbiology or chemistry education is necessary.
T.I.P.S. and ServSafe Duo Course
This 5-week combined course provides T.I.P.S., Alcohol Training for Intervention Procedures, and ServSafe training lectures and exams. The course cost includes books and exam fees for both hospitality industry certifications. T.I.P.S. is education for the responsible service, sale, and consumption of alcohol. This skills-based training course is intended to prevent intoxication, underage drinking, and drunk driving. ServSafe provides food safety training and is recognized by the National Restaurant Association.
Summer, Fall, Spring Semesters
Brewing students who have completed all coursework (or are in progress) in the program are eligible to participate in this 150 hour internship experience. Internships will be with one of WNY’s local breweries/distilleries. The internship experience will be geared toward individual student goals and supervised by the Brewing, Distilling and Fermentation Science Program Director. Internship hours are flexible to allow for working students to participate.
Summer Mini Workshops
Advanced Brewing Mini-Workshop
August 25, 2018
This 7-hour workshop has been developed for novice homebrewers who are ready to advance to all-grain brewing. This workshop will cover the entire all-grain brewing process with hands on experience with the 3-vessel Blichmann TopTier brewing system. Students will receive instruction and practice in milling, mashing, continuous sparging, using of pumps in fluid transfer, along with boiling, chilling and oxygenating wort. The various methods of all-grain brewing will be discussed with focus on the pros and cons of each. Proper methods for yeast handling and harvesting will also be presented. Instruction will be provided on solving issues that may arise in the brewing process and how to prevent and solve them. Time will be allocated for a question and answer session.
When fermentation of the beer is complete – approximately 2 weeks after the workshop – students will be able to pick up bottles of their finished beer to enjoy at home. Space is limited to 12 students.
Work towards a certificate, take a class or two, or experience a related event or workshop for fun. Buffalo is all about brewing and Trocaire College has the education, training and events to help you learn more about this growing industry.