Intensive Brewing Science for Practical Brewing | UC Davis Continuing and Professional Education

UC Davis Continuing and Professional Education

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Intensive Brewing Science for Practical Brewing

Receive an intensive introduction to the sciences of brewing, drawing a direct connection between brewing science and brewing practice in this popular short course. Build your understanding of the technological and biochemical aspects of the brewing process, including raw materials, malting, brewing, fermentation and finishing. Engineering concepts, sanitation, sensory evaluation techniques and quality control are integrated with the main subject matter. Instructors stress the reasons for brewing practices and the relationship between raw materials or processes and product quality. In addition to formal lectures, the course includes a tour of a famous craft brewery and beer tasting with a professional sensory scientist. The instructors always encourage questions and an informal exchange of views among those of the brewing, malting, and service and supply communities, and other attendees.

Check out the course flier.

Note: You must be 21 years of age or older to enroll and attend.


Michael Lewis, Ph.D., is professor emeritus of brewing science at UC Davis. Lewis was honored with the Master Brewers Association of the Americas' Award of Merit and the Brewers Association’s Recognition Award. He is an elected fellow of the Institute of Brewing & Distilling and a life member of ASBC, MBAA and IBD. He is also a recipient of the UC Davis Distinguished Teaching Award.
Michael Long is a graduate student pursuing his Ph.D. in biological systems engineering at the University of California, Davis. His research interests revolve around energy systems and waste utilization, and he has a background in mechanical engineering. He is also an instructor for the Master Brewers Program.
Rebecca Bleibaum, M.A., is president of Dragonfly SCI, a sensory and consumer insights research company, specializing in product testing and professional education. She has more than 25 years of experience in applied research from Tragon Corporation, one of the leading consulting companies in sensory science in the U.S., as their chief sensory officer. Bleibaum is co-developer and instructor of UC Davis Extension’s popular and long-running Applied Sensory and Consumer Science Certificate Program. In 2016, she was awarded the prestigious UC Davis Extension Outstanding Service Award for her contributions and dedication to continuing education.


Mon., Tue., Wed., Thu., Fri., 9:00am to 4:00pm, Jun 10 to Jun 14


Sudwerk Brewing Company 2001 2nd Street, Suite 5, Suite 5, Davis CA 95618

Section Notes

The classroom is located on the East side of the building in Suite 5.  Please park in the large lot surrounding Sudwerk Brewing Company and use the sidewalk along Second Street to access the classroom.  Plan to arrive by 8:45 a.m. to check-in and pick-up course materials. Coffee and pastries will be available when you arrive. There is a group dinner on Thursday evening. No other meals are included in the course fee. Dress code for the class is cool and casual.



Fee $1,400.00

Special Discounts

CAAA Member Discount: Current members of the Cal Aggie Alumni Association and other UC alumni associations receive $50 off the course fee. If you don't have your association discount code contact UC Davis Continuing and Professional Education Student Services at (800) 752-0881.
Capitol Corridor Rider: Capitol Corridor riders are eligible for a one-time $100 discount on a UC Davis Continuing and Professional Education course (some exceptions apply). The Discount Code is available on the UC Davis Continuing and Professional Education course page on the Capitol Corridor’s onboard Wifi system.

Enrollment Policies

If a request for withdrawal is received at least 7 days prior to the start of the class, a refund will be granted, less a $100 processing fee. Click here to view complete enrollment policy information including details on withdrawals and transfers.

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