Trocaire’s innovative Brewing/Distilling program is designed to provide beer lovers and students with the necessary education and skills to better appreciate all things beer and/or enter into various employment opportunities within the industry. Utilizing about 100 hours of instructor-led class time and about 100 hours of internship experience, the program will prepare participants for enjoyment or employment in the craft beverage industry including: brewing, microbrewing, brewpub and distilling industries. Throughout the program, students will have the opportunity to interact with industry experts and learn by brewing and tasting beer and other craft beverages. The program features five modules including an internship.
Fall 2021 Cohort
Dates to be Announced
Join us for Trocaire on Tap, a Trocaire Brewing program event series. Open to all beer enthusiasts, students and professionals who want learn about what is going on in the WNY craft beer and beverage scene. Meet other beer enthusiasts, head brewers and brewing professionals, as well as local brewing organizations. Topics are subject to change.
April 27th- Virtual Tour of Rusty Nickel-6PM
May 25th – Virtual Tour of Buffalo Distilling-6PM
June 22nd- Virtual Tour of Thin Man Brewing Company-6PM
Brewing, Distilling, and Fermentation Science Modular Program Outline, Fees & Costs
The new online instructor led modular Brewing/Distilling program is designed to provide beer lovers and students with the necessary education and skills to better appreciate all things beer and/or enter into various employment opportunities within the industry. Utilizing about 100 hours of instructor led class time and about 100 hours of internship experience, the program will prepare participants for enjoyment or employment in the craft beverage industry including: brewing, microbrewing, brewpub and distilling industries. Throughout the program, students will have the opportunity to meet with industry experts and learn by brewing and tasting beer. This new innovative online program allows students to taste and brew at home while engaging classmates, instructors, and industry professionals in real time during virtual class time.
Sensory Evaluation of Beer Module (8 weeks)
Students will develop sensory skills and learn terminology typically used in the alcohol beverage industry. In this module, students will: develop sensory skills to accurately and concisely describe beer characteristics, appreciate different beer styles and their origins, identify off-flavors and their causes, pair beer with foods, and properly store and serve beer. This module is geared toward those who desire further appreciation of beer flavors and the brewing process. Students who successfully complete this module will be equipped with the knowledge for the first two levels of the Cicerone Certification Program®. Tasting materials are coordinated and available for purchase by student at a local vendor.
Module runs February 1, 2021 – March 22, 2021, Mondays live online 6pm-9pm
Introduction to Brewing Module (10 weeks)
This module provides a foundation for students. Topics include historical aspects of the industries of brewing and distilling along with ingredients, equipment and process requirements involved in brewing and distilling. Basic course on brewing ingredients, processes, and analyses. Designed to introduce students to proper methods for brewing beer. To understand brewing, one must understand the integration of ingredients and processes and how they affect beer fermentation and flavor. This module will focus on brewing using professional-level equipment and processes in order to familiarize students with production brewing. Other topics to be addressed are quality control, safety, cleaning, and sanitation. Aspects of brewing history will be presented as well. Students must have the required home brewing equipment as outlined. An equipment bundle and materials are available for purchase at a local vendor.
Module runs April 5, 2021- June 14, 2021, Mondays live online 6pm-9pm (no class May 31st)
Science of Brewing Module (10 weeks)
This module 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 module – brewing on a professional-grade brewing and fermentation system. No prior microbiology or chemistry education is necessary. Lab sessions are live online.
Module runs June 21, 2021- August 23, 2021, Mondays live online 6pm-9pm
Workshops (offered concurrently with modules 1-3)
TIPS-is the global leader in education and training for the responsible service, sale, and consumption of alcohol. TIPS is a skills-based training program designed to prevent intoxication, underage drinking, and drunk driving (3 hours).
ServSafe-Learn basic food safety practices for preparing and serving food. Earn your food handler certificate from the foodservice experts, the National Restaurant Association (8 hours).
Level 1 Cicerone-Great beer service starts with fundamentals: beer, clean glassware, a proper pour, and beer that hasn’t been ruined by improper handling. And in today’s beer world, every dialog between server and guest begins with talk of beer styles and flavors. The Cicerone Certified Beer Server exam assesses these skills to recognize those individuals who are prepared to serve today’s wide range of beers (two 3.5 hour sessions).
Brewing students who have completed all coursework (or are in progress) in the program are eligible to participate in this 100 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 determined by the Program Director in coordination with local breweries and their availability.
Internships will begin August 23, 2021
Program Fees and Costs
The Trocaire Brewing, Distilling, and Fermentation Science online program is designed to provide a flexible and affordable learning pathway. The core program fee is $1,200 for all five modules. Students are responsible for additional program costs including sensory tasting materials, books, home brewing equipment, and brewing materials.
Program Fee: $1,200
Estimated Additional Program Costs:
Books/certification exams: $250
Sensory/tasting materials: $250
Home brewing equipment: $250
*Trocaire has made arrangements with local vendors to supply required materials and equipment should students not be able to source required materials on their own. All materials subject to approval by the Brewing, Distillation & Fermentation Program Director.
Great beer service starts with fundamentals: beer, clean glassware, a proper pour, and beer that hasn’t been ruined by improper handling. And in today’s beer world, every dialog between server and guest begins with talk of beer styles and flavors. The Cicerone Certified Beer Server exam assesses these skills to recognize those individuals who are prepared to serve today’s wide range of beers.
Dates: Spring 2021
Our one and half hour live online Introduction to Homebrewing workshop is led by local brewing and distilling experts Andrew Harding (Thin Man Brewing Co.) and Kevin Ford (Buffalo Distilling Company). While this workshop is designed for the novice brewer to learn the basics of homebrewing, there will be something for everyone as our experts draw from their many years of professional brewing experience. Beer enthusiasts looking to develop a deeper understanding of beer, its ingredients, and the process by which it’s made will appreciate this mini-workshop. Students will learn what is needed to impress friends and family with their craft homebrew. Find out about extract brewing, malts, grains, yeasts, and how to avoid or troubleshoot the most common problems. Quickly learn the basics needed to get you brewing a successful batch of beer.
Dates: Spring 2021
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.
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.