Happy to announce this! – Carla
This fall, Cincinnati State will again be offering a class geared toward those interested in pursuing a job involving region’s burgeoning craft brewing. As in the past, the class will be working with a local brewery throughout the semester.
This time, the brewery will be Urban Artifact in Northside. Students in the BREW 100 class – which will meet from 6 p.m. to 8:50 p.m. on Monday nights – will learn about the brewing process and styles of beer in class. Then the class will tour the brewery and work with Urban Artifact to develop a class beer. Urban Artifact will brew the beer, which will be tapped in December during the last week of the semester.
“This has proven to be a great way for students to learn about the brewing process,” said Carla Gesell-Streeter, the course instructor and a co-founder of the “Hoperatives” blog devoted to craft beers. “As with so many subject areas at this college, students in this class learn by doing,” she added.
Last fall, the two sections of the BREW 100 class worked with Rhinegeist and Christian Moerlein. The class beer from Rhinegeist was an oatmeal chocolate chip cookie stout that was named “Gramma.” The Moerlein class beer, brewed at the Moerlein Lager House, was a black IPA called “Brewschool 100” or, alternately, “Curve Ball.” Former Cincinnati Reds greats Tom Browning and Ron Oester attended the ceremonial tapping of that beer. This past spring, the BREW 100 class worked with MadTree Brewing and came up with a strawberry-rhubarb American Hefeweizen. That beer will be brewed soon and should be ready to be tapped in July.
In addition to BREW 100, Cincinnati State will also be offering BREW 160, Sensory Evaluation of Beer, on Wednesday nights from 6 p.m. – 8:50 p.m. during the 2016 Fall Semester. Taught by Jeremy Roza, Assistant Quality Assurance Manager at the Boston Beer Company plant in Cincinnati, the class was offered for the first time this past spring.
Cincinnati’s craft beer market has been growing rapidly in recent years. The region has gone from having only five breweries and brewpubs in 2009 to at least 30 expected to be active by the end of this year.
Cincinnati State began offering beer brewing courses in fall of 2015, and is in the process of seeking approval from the Ohio Department of Higher Education to offer a certificate program in Brewing Sales and Marketing starting in the 2016 Fall Semester. College officials are also investigating the possibility of offering an associate degree program in Brewing Science.
Gesell-Streeter said the College’s brewing programs are being designed more for the emerging craft beer industry than for hobbyists or home brewers. “Our goal is to train people for good jobs in what has historically been a sound business in Greater Cincinnati,” she said.
Registration for the 2016 Fall Semester is open now. Please visit www.cincinnatistate.edu/apply for details. If you are interested in the BREW 100 – Introduction to Craft Beer class but do not wish to pursue an academic degree at Cincinnati State, please visit:
For more information on the brewing courses, please contact Prof. Gesell-Streeter at firstname.lastname@example.org.
Carla Gesell-Streeter, instructor for the BREW 100 courses and chair of the Brewing Science department at the college, visited the Urban Artifact brewery in Northside recently and met with, left to right, Scotty Hunter, chief of strategic development for Urban Artifact; lead brewer Josh Elliott ; and Bret Kollmann Baker, chief of brewing operations.