No beer school program, no matter how rigorous, should be considered complete, in and of itself. One course, certificate or degree does not an expert make. They are but a starting point.
It’s no mystery that craft beer sales, diversification of the market and enthusiasm for the industry are at an all-time high. As a result, already-established brewing programs continue to update their curriculums, and universities are adding new programs and degrees in fermentation science.
