Brewing Micro-credentials | Kwantlen Polytechnic University

You can now earn one of four separate micro-credentials by taking select courses from the Brewing and Brewery Operations program. Each micro-credential requires only two or three courses, depending on the option you choose. Simply pick the one that interests you and build toward that credential at your own pace.

If you decide to continue beyond a micro-credential, the courses you’ve completed can also be applied toward a Brewing certificate or diploma in the future, giving you even more flexible learning options and career paths.

KPU Brewing Micro-credential Options:

Beer Sensory Evaluation
Brewing
Brewing Science
Business of Brewing

>> Beer Sensory Evaluation

CODE	COURSE	CREDITS
HOPS 1110	Beer Sensory Evaluation	3
	Students will learn how various ingredients affect the style and quality of beer. Students will develop skills to critically evaluate a beer’s sensory properties, judge quality and detect potential defects in beer. They will investigate the physiology and psychology of sensory perception, and assess and describe the elements of beer quality using the appropriate terminology.
HOPS 2310	Beer Evaluation & Judging	3
	Students will evaluate a beer's sensory properties under the categories of style profiles, quality and potential defects. Students will develop the necessary skills to organize and manage basic sensory panels within a brewery setting. They will be introduced to consumer sensory science practices. Students will develop strategies for participation in beer competitions.
	Total Credits	6

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>> Brewing

HOPS 1100	Introduction to Brewing	3
	Students will be introduced to the history of beer and brewing. They will study the evolution of the brewing industry and the role played by individuals, organizations and governments. They will learn about the historical role of beer in nutrition, the impact of alcohol on the human body and the responsible use of alcohol.
HOPS 1105	Brewing 1	3
	Students will learn the fundamentals of beer making, be introduced to basic ingredients used in brewing and will operate and perform equipment maintenance.
HOPS 1214	Introduction to Cellaring & Packaging	3
	Students will study storage and different types of filters as they pertain to the clarification of beer. Students will practice carbonation methods and the stabilizing of beer ready for packaging operations. They will develop a basic knowledge of bottling, canning and kegging beer. Students will practice processing techniques and packaging.
	Total Credits	9

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>> Brewing Science

HOPS 1211	Brewing Microbiology	4
	Students will learn about the role of yeasts and other micro-organisms in the brewing process. They will gain the knowledge necessary to manage yeast and control fermentation in order to optimize the brewing process and control the finished beer flavour. They will develop practical skills in brewing microbiological laboratory analysis.
HOPS 1212	Brewing Chemistry	4
	Students will review chemistry fundamentals as they apply to the production of beer with emphasis on production, fermentation, and filtration. Students will study the properties of gases and liquids, thermodynamics, pH, and pressure, and how they influence brewery production processes and beer quality. Students will develop knowledge and skills about the different types of chemicals used in beer production and maintenance of brewery hygiene. Students will become familiar with the lab equipment and lab techniques used to measure, monitor, and analyze the different chemical properties of beer.
HOPS 1213	Brewing Equipment & Technology	3
	Students will learn the efficient use of unit operations and processing equipment employed by the commercial beer making industry. They will examine safety considerations, quality requirements, environmental issues, and food safety regulations. Students will be introduced to the fundamentals of brewery services such as pumps, process automation, and utilities.
	Total Credits	11

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>> Business of Brewing

HOPS 2420	Beer Marketing & Sales	3
	Students will be introduced to product marketing, sales management and promotional marketing techniques for the beer industry. Students will learn about important factors to consider in creating a sales and marketing plan and in setting up and running a sales and marketing department.
HOPS 2421	Brewery Management Business Planning	3
	Students will learn the fundamentals of brewery business planning and management. They will study scheduling of brewery operations and personnel, process improvement tools, legal compliance, and record keeping. Students will be introduced to the basics of managing employees and teams.
HOPS 2422	The Brewing Industry	3
	Students will study the scope of the beer industry and its impact on the community and the economy. They will be introduced to the governmental regulatory bodies and industry trade organizations which impact brewing companies. Student will learn about the distribution and container management systems that operate in British Columbia.
	Total Credits	9

KPU TUITION ESTIMATOR

How to Apply:

For existing KPU students, you may take any courses that are part of the brewing micro-credentials (MCs) as science electives (as the pre-requisites and reserves will allow). If you choose to complete all the courses within a given MC (minimum final grade C), you will be awarded the corresponding micro-credential.
For non-KPU students, there are three possible pathways for enrollment in micro-credential courses:
- Apply directly to the Brewing program
- Apply through an open-intake option (such as the Faculty of Science)
- Apply under General Interest status (limited to 4 credits per semester, to a maximum of 12 credits total, after which admission to KPU would be required)

*Must be 19+ by first day of classes.

Have Questions?

Current Students: Contact a Student Advisor in Central Advising at kpu.ca/advising/contact-us.
New Students: Connect with a Student Recruitment Coordinator in our Future Students Office: kpu.ca/future-students.