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Beer lovers, homebrewers and aspiring brewing professionals have a new way to enter the industry through Washington State University Tri-Cities’ newly launched Brewing Certificate Program.

The non-credit professional certificate provides a comprehensive education in the science, technology, and business of brewing. Running from September 2025 through August 2026, 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 ������’s Department of Viticulture and Enology. “We’re thrilled to welcome our first cohort and help shape the next generation of brewing professionals.”

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 biology, 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, will focus on hops, while the spring session in Spokane will center on malting.

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

“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.

Though the program stems from ������’s viticulture and enology department, which traditionally focuses on wine science, the brewing certificate reflects the department’s commitment to expanding experiential learning, diversifying educational pathways and supporting workforce development across the fermentation industry.

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

The brewing certificate was created in response to the growing demand for accessible, high-quality training in fermentation science. While Washington, Oregon and California are hubs for craft beer production, few structured educational programs are available for those seeking to enter the field or enhance their skills.

“As part of our department’s broader mission to serve both the state and the global fermentation sector, this certificate fills a critical educational gap,” Dodson Peterson said.

Students who enroll in the inaugural fall cohort will receive a 40% early-enrollment discount, reducing the total cost to $3,000. Space is limited, and early registration is encouraged.