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Brewing Education

The School of Professional & Continuing Studies offers programs related to brewing and distilling beverages, especially craft beer. Our programs focus on the entire craft brewing industry, including production, distribution, marketing, and sales.

Beer Brewing Professional Professional Certificate

We offer the Beer Brewer Professional Certificate in two locations in Virginia:

  • Richmond on the University of Richmond campus
  • Roanoke in partnership with the Virginia Tech Center for Organizational & Technological Advancement at the Virginia Tech Roanoke Center

The Beer Brewer Professional Certificate program guides students through the entire craft brewing process and business, including brewing techniques, bottling and distribution options, and planning a brewing business.

Upcoming Courses

Courses

Beer Recipe Formulation combines scientific formulas, raw material choices, equipment, and creativity in a course that explains the necessary steps to build and brew a successful beer recipe. Must be 21 to participate.


This course contains no sessions

Click here to be notified about the next scheduled program.
The course will examine barrel parts, how oak effects beer flavor, the processes of filling and emptying barrels, aging techniques, and care for barrels and the beers within. Must be 21 to participate.


This course contains no sessions

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This course will take students through the brewing process from milling grain to kegging the final product. Students will learn the fundamentals of brewing through this hands-on workshop.


This course contains no sessions

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An overview of Mead - its origins and history; types of mead; ingredients, honey and bees; the fermentation process.


This course contains no sessions

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This certificate will teach students how to properly maintain draught systems for craft beer. Great for restaurant professionals and front of house managers. Must be 21 to participate.


This course contains no sessions

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Mixed Fermentation Brewing will examine the use of multiple yeast and bacteria cultures in beer fermentation. Must be 21 to participate.


This course contains no sessions

Click here to be notified about the next scheduled program.