Brewing is a complex manufacturing process that takes raw, agricultural products, and produces a food product with limited shelf stability. Quality assurance and control programs utilize common chemical analysis techniques and organoleptic assessment to ensure beer meets manufacturers’ and consumers’ expectations. You will be equipped throughout the course with knowledge and experience that will help you ensure this quality. The course will be online with a face-to-face boot camp over a single weekend in Flagstaff. Must be 21 or over to enroll.

In order to receive a micro-credential or certificate of completion for this course, you must attend all sessions as listed below.

Course dates: Online, Thursdays, July 8th, 15th, 22nd, 29th, 6-8 p.m. MST, and Boot Camp in Flagstaff, Saturday-Sunday, August 7th-8th, 9-5 p.m.

Course Modality: Online and in-person

Registration deadline: June 30