Untapped potential: brewing certificate prepares students for careers in growing industry

Over the past decade, craft breweries have emerged as popular social hubs for those over 21, fostering beer connoisseurs and supporting local businesses that define regional tastes. This thriving industry, especially prominent in Ohio and Athens, is at the heart of OHIO’s Brew Certificate Program, fermenting excitement among students by blending the science of brewing with the art of entrepreneurship.

OHIO's program includes a comprehensive curriculum that delves into the biochemistry, microbiology, and engineering principles essential to brewing quality beer. Beyond mastering the science, students also receive crucial training in small business management. From marketing strategies to operational planning, the program ensures graduates are prepared to navigate the complexities of running a craft brewery in today's competitive market.

“Successful and consistent brewing is largely dependent on a firm understanding of the science behind the process,” said Michael Held, associate professor and graduate chair of the Molecular and Cellular Biology Program in the College of Arts and Sciences. “But craft brewing is far more than brewing science. Craft breweries are small businesses that require specific skillsets for management, planning, marketing, social media presence, and operation. This program aims to bring together students with science backgrounds and business-minded students, fostering an environment where they can collaborate and exchange knowledge.”

The courses are open to undergraduate and graduate students aged 21 or older. Those eager to delve deeper into the craft can pursue the certificate, which includes an internship and case study course. While welcoming to students from diverse backgrounds, those with a foundation in biological sciences often find a natural fit with the coursework.

“What makes these courses so special is that they appeal to a wide range of interests and skills,” Held added. “For instance, not all chemistry students decide to go into research, and I’ve found that many of them after learning how chemistry is used in the brewing process find various other pathways to discover within their field.”

Distinguishing OHIO's program is its commitment to experiential learning. Students collaborate with professional brewers at local establishments like Jackie O’s and Little Fish Brewery, gaining practical insights and industry connections. Under the guidance of Held, whose course is a cornerstone of the program, students seamlessly transition from theory to practice. Each semester culminates in real-world projects, like creating a recipe that could be featured during Ohio Brew Week, where their skills are tested and celebrated by the community.

“It's fascinating how hands-on, place-based learning has transformed the educational experience for students,” Art Oestrike, owner of Jackie O’s and an instructor of one of the courses, said, “Unlike traditional college lectures and exams, the approach in these courses immerses students in real-world brewery operations, fostering a deep understanding of the entire process. The curriculum isn't just about making beer; it encompasses everything from facility management to consumer engagement.”

During this year’s Brew Week in July, Jacob Clift, a program graduate, had his recipe featured at Jackie O’s inaugural beer tapping. For the last three years, students have participated in projects like this which has demonstrated their ability to bring concepts to market, blending scientific craftsmanship with business savvy.

“Brewing is science. However, getting recipes out to the public, requires knowledge beyond what I can teach strictly in my course, and that is where Art comes in and truly rounds out what it means to make a craft brew. His expertise in the entrepreneurship and the business side of brewing compliments what I’m doing in the classroom perfectly and without his insight into what people enjoy and are willing to experiment with, we wouldn’t be able to be as innovative when it comes to crafting new recipes,” Held said.

In Oestrike’s course, students navigate the entire brewing process, from recipe development to cost management, and create a beer over the course, integrating crucial elements of brewery infrastructure and operations, such as design, social media, and distribution strategies.

Drawing on real-life sales data, the students from this past spring’s course focused on identifying trends and popular products to guide their creation process. Liam McDonald, a brewpub brewer at Jackie O’s, helped ensure the beer would be both innovative and marketable and helps the students while they work in the brewery.

According to Oestrike, this cohort aimed for a new flavor profile inspired by the cherry blossoms blooming on campus in the spring, leveraging a brainstorming session to develop the name. "Sakura" symbolized the cherry blossoms blooming that year, while "Sunset" signified the culmination of their college careers. With the help of a designer from within the course, they crafted artwork for the beer and organized a launch party and “SakOUra Sunset” was available for tasting.

“Students eagerly participated in every step, from brewing the beer uptown in a lengthy session to planning the launch event. The project extended beyond brewing, engaging students in scientific exploration and event management. This April, Sakura was successfully launched as a one-off batch, marking a significant achievement in our journey from concept to product launch,” Oestrike explained.

By bridging academia and industry, these courses not only educate but also inspire students to consider careers in manufacturing, design and in the beverage industry overall—fields sometimes overlooked when considering careers.

Established nearly a decade ago, OHIO's partnership with Jackie O's Brewery exemplifies hands-on learning, preparing students for diverse careers in brewing. Several certificate program graduates have even secured positions as brewers or lab technicians, with some joining Jackie O’s.

Looking to the future, OHIO aims to expand its Brew Certificate Program to not only meet the rising demand for skilled professionals in craft brewing but also to position OHIO as a pioneer in brewing education.

Jim Strode, associate dean in the College of Business, is excited about the possibilities to come with an innovative program like this, working with others at the University to advance the certificate into a more comprehensive education in both the scientific and business aspects of brewing.

“We’ve noticed a gap in the industry where many skilled brewers excel in their craft but lack the essential business skills necessary to manage a brewery effectively, and vice versa with great entrepreneurs ready to open a new brewery but not having the exact science down behind the brews,” Strode explained. “Our hope is to provide students with expertise in both areas, seamlessly blending scientific knowledge with business acumen, culminating in a capstone project that would demonstrate proficiency in both areas.”

“Ohio University and Jackie O’s feels synonymous, we have partnered over the years and recognize the love alumni, students and families have for our brand and the school and anything I can do to foster student success and give back is my ultimate goal,” Oestrike said. “I love being in the classroom and helping educate, and when I can tie it into my real job it’s amazing.”