WSU Announces Brewing Certificate Program

Those looking to make beer, whether that’s as a professional brewer, or as a homebrewer, Washington State University has a new program you’ll be interested in.  WSU recently launched its new Brewing Certificate Program, a non-credit professional certificate providing a comprehensive education in the science, technology, and business of brewing.

The Program runs from September through August 2026.  School officials said the Program includes 12 online courses featuring 29 modules, along with two weekend-long, in-person brewing workshops.

“This program is designed to be approachable for those new to brewing, with expert guidance and structured content that supports learners from all backgrounds,” said Jean Dodson Peterson, founding chair of WSU’s Department of Viticulture and Enology. “We’re thrilled to welcome our first cohort and help shape the next generation of brewing professionals.” 

Courses Will Be Led By Industry Leaders

Dodson Peterson noted the program was developed in partnership with craft brewers across Washington to ensure real-world relevance.  Courses are led by industry professionals selected for their subject-matter expertise, industry relevance, and teaching ability.  The curriculum balances technical topics such as microbiology, chemistry, and process engineering with practical applications including equipment selection, recipe development, and brewing operations.

The in-person brewing workshops will offer hands-on experience and networking opportunities.  The fall workshop, held in Yakima, WA, will focus on hops, while the spring session in Spokane, WA, will center on malting.

Designed for working adults, hobbyists, and career-changers, WSU noted the flexible, asynchronous online format allows students to build their brewing knowledge without committing to a full degree program.

New Program Provides A Science-Based Foundation

“We assume no prior formal training in brewing but offer enough depth and technical rigor to also challenge those with some background,” Dodson Peterson said.

"Many wine professionals today are expanding into beer, cider, and other fermented products, especially in multi-beverage tasting rooms,” she continued.  “This program provides a strong, science-based foundation in brewing that complements their existing expertise.”

For more information or to sign up, visit WSU's Website.

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