Brewing Excellence: The University of California, Davis Brewing Program

The University of California, Davis (UC Davis) boasts one of the most respected and long-standing brewing programs in the United States and globally. Its comprehensive approach encompasses undergraduate teaching, graduate research, and industry consultation. The program is designed to equip students with the knowledge and skills necessary to thrive in the brewing industry.

A Legacy of Brewing Education

The UC Davis brewing program's roots trace back to the late 1950s. In 1956, the Lucky Lager Brewing Company recognized the need for trained technical personnel and advocated for the university to establish a formal brewing program. This led to significant donations of equipment and funding from Lucky Lager and the Master Brewers Association of the Americas. Formal instruction began in 1958, initially led by Dr. Herman Phaff, an expert in yeast, followed by Dr. Tommy Nakayama. These early courses were held in Cruess Hall, utilizing a new pilot brewery dedicated on December 8, 1958.

A significant expansion of the program occurred with the arrival of Professor Michael J. Lewis, a biochemist specializing in yeast and fermentation, who joined the Food Science and Technology faculty in 1962 (some sources note formal appointment in 1964). Professor Lewis played a pivotal role in shaping the curriculum, designing core courses such as Malting and Brewing Science (lecture) and Practical Malting and Brewing (lab). These courses emphasized key areas such as yeast physiology, biochemistry, cereal grains, enzymes, and beer flavor sensory analysis, preparing students for roles in an era dominated by consolidated industrial lager production.

Academic Programs and Course Offerings

The UC Davis Brewing Program offers a range of academic opportunities, including undergraduate and graduate studies, as well as professional certification programs.

Undergraduate Studies

The program provides undergraduate teaching from the junior to senior level, with courses focused on brewing science. A key milestone was the introduction of the nation’s first four-year undergraduate degree in fermentation science with a brewing concentration for the 1971-1972 academic year. The curriculum emphasizes rigorous science for large-scale brewing. Graduates with a Brewing Science major are highly valued within the brewing industry, and the university is frequently contacted by breweries seeking new staff.

Core Courses:

FST 3 - Introduction to Brewing and Beer: This introductory course introduces students to beer as a major international beverage and to brewing as a traditional yet highly controlled and innovative industrial process. It encompasses a description of the nature of the world's brewing business, how it has evolved, and the factors that influence its shape and dynamics. The course illustrates brewing as the application of a microbial process and how a range of sciences (including plant physiology, chemical engineering, biochemistry, microbiology) impinge on the conversion of barley and hops into beer. The course aims to introduce the student in a responsible manner to beer.
The value of this course as a General Education class is that it comprises a remarkable example of how discoveries in a range of scientific disciplines have been melded into the development of processes that allow the consistent production of an international foodstuff, namely beer. The course highlights the historical development of the process as it is today, highlighting the balance of "art" with science and the importance of traditional values. It explains the evolution of brewing science and how successive development of knowledge has led to increasingly controlled and efficient process events. The course addresses a range of attitudes, for example the perspective of the industry from the multi-plant, international brewing company and also from that of the entrepreneurial microbrewer. Additionally it emphasizes the social dimension of beer, in respect of the impact (positive and negative) of the drink on society, the relationship between its raw materials and outputs on the environment, etc. There will also be coverage of how many of the disciplines originally developed within brewing are now of broader technological significance, e.g. pure yeast culture, solid-liquid separation systems, fundamental measurement of parameters such as nitrogen and pH, etc. The student will gain an appreciation of the place of beer (alongside other beverages) in the global economy, and how it makes an important contribution to custom and habit.
The course is examined using two mid-term examinations (50% of the total grading) and one final examination (50%). The only related courses are FST 102A and FST 102B.
FST 123 - An Introduction to Enzymology: This course provides students with an understanding of the physical, chemical, and kinetic properties of enzymes.
FST 199 - Advanced Study: Students who excel in FST 102B can conduct individual advanced research projects in malting and brewing.

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Graduate Studies

The program provides opportunities for graduate research projects in brewing science.

Master Brewers Certificate Program

UC Davis offers a Master Brewers Certificate Program designed to provide the skills and knowledge needed to run a professional brewing operation. The program is available both in-person and online, offering flexibility for students with varying schedules and locations. The curriculum covers brewing science and brewery engineering, taught by experts in their respective fields. Previous professional brewing experience is not required. These brewing certificates provide an in-depth understanding of brewing science and brewery engineering through professional-level equivalents of UC Davis degree-program courses.

In-Person Program:

The in-person program is an intensive, 15-week experience based in Davis, California. Classes are held in a classroom facility located at Sudwerk Brewing Company in Davis, Calif. While this world-class microbrewery is not a formal teaching facility, it does allow students the opportunity to observe brewing and packaging operations on Sudwerk’s 65-barrel Steinecker system as part of the curriculum. Students will also get hands-on training at UC Davis' state-of-the-art Anheuser Busch InBev Pilot Brewery. The program connects students with world-class faculty, industry experts, and passionate peers. Students receive hands-on training in a state-of-the-art brewing facility.

Online Program:

The fully online program delivers the same rigorous curriculum as the in-person format, providing access to expert instruction, industry-leading insights, and a career-advancing education from anywhere with internet access. Through pre-recorded lectures and scheduled live sessions, students engage with instructors and industry professionals while aligning their studies with personal and professional commitments. Interactive assignments, quizzes, and instructor office hours ensure students stay on track, with dedicated support at every step.

Students should expect to spend 3-5 hours per week online, plus an additional 3-5 hours on readings and assignments. Each course spans 10-12 weeks, and the entire program is designed to be completed in approximately 20 months.

Read also: Legacy of Fordham University

How to Get Started:

Ensure you meet the prerequisites for the Master Brewers Certificate Program. While a degree is not required for acceptance to this program, college-level work in one math subject and two sciences is required for success in the program. All minimum prerequisites must be completed in advance of applying. Incomplete applications will not be considered for admission. Learn more about this program’s prerequisites.
Complete and submit the online application form. During this process, you will choose either the in-person or online program and provide your personal background information, résumé, transcripts and motivation for applying. Unofficial transcripts are accepted and must show completion of all prerequisites. You will also indicate how you learned about the program, and if you are applying for the in-person option, you may complete an optional roommate questionnaire.
Once your application has been submitted, our enrollment coach will reach out to you acknowledging receipt of the application and will share next steps in the process.
(In-person program only): At the time of acceptance to the program, a non-refundable, non-transferable deposit of $1,000. for the duration of 15 weeks.

The Anheuser-Busch InBev Pilot Brewery

A cornerstone of the UC Davis Brewing Program is the Anheuser-Busch InBev Pilot Brewery. This facility is one of the best-equipped teaching breweries in the world. It is a cutting-edge 1.5-barrel brewhouse equipped with modern brewing technology and an advanced lab. Students brew pilot batches of beer to identify the impact of raw materials and process conditions on performance and quality. Students will also get hands-on training at UC Davis' state-of-the-art Anheuser Busch InBev Pilot Brewery. Supplement your classroom training with hands-on lessons in the UC Davis Anheuser-Busch InBev Pilot Brewery.

Industry Connections and Competitions

The UC Davis Brewing Program has strong ties to the brewing industry, providing students with valuable networking and learning opportunities.

Iron Brew Competition

As part of FST 102B - Practical Malting and Brewing, students work in groups to develop their own recipes and then brew them in class. Each group picks one of their brews to enter into the Iron Brew Competition at the end of the quarter. Local brewers and industry members come to the UC Davis Anheuser Busch InBev Pilot Brewery to judge the Iron Brew beers and talk to the students about their recipes. The winning team will have their recipe scaled up and sold by Sudwerk Brewing Company. The team will get to participate in recipe scaling, brewing process, marketing, and sales of their beer!

Lagunitas Brewing Award

Each year, one student is awarded $1000 from Lagunitas Brewing Company.

Influence on the Craft Beer Movement

While initially focused on rigorous science for large-scale brewing, the UC Davis program inadvertently influenced the craft beer movement. In the mid-1970s, classes included field trips to New Albion Brewing Co. microbrewery post-Prohibition). Homebrewing classes began in 1976, teaching sanitation, all-grain methods, and yeast selection amid rising amateur interest. Under Lewis’s leadership (until his retirement in 1994-1995), the program maintained its emphasis on undergraduate and professional training in brewing science. during this period, with UC Davis alumni and resources supporting early pioneers. Homebrewing and extension courses for amateurs and professionals continued, laying further groundwork for the craft revolution that boomed later in the decade and beyond.

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