Brewing and Fermentation Science Certificate

Northern Arizona University in Flagstaff blends a broad academic portfolio with an environment that inspires outdoor learning and applied research. Established in 1899, NAU enrolls nearly 30,000 students, including about 1,400 international learners, and offers roughly 263 undergraduate and graduate programs across liberal arts, STEM, education, and professional fields. The campus combines small-class engagement, accessible faculty, and research-active departments to support student progression and hands-on learning.

NAU emphasizes sustainability and environmental stewardship, leveraging its northern Arizona setting for field-based coursework and research projects focused on water, forest, and climate challenges. Students can participate in faculty-led research, community-engaged initiatives, and experiential learning tied to regional and global issues. Campus life is active, with numerous student organizations, outdoor recreation options, and cultural events that build community and practical skills outside the classroom.

International students will find dedicated advising, orientation programs, and support services to ease academic and cultural transition. NAU's career resources help connect students with internships, research placements, and regional employers to prepare for graduate study or professional roles. With its sustainability focus, research opportunities, and a welcoming campus community, Northern Arizona University is a strong fit for students seeking engaged, place-based learning in a scenic, research-oriented setting.

The Brewing and Fermentation Science Certificate at Northern Arizona University is a non-degree program for students who want to learn about brewing science. It takes one year to complete and helps students develop fundamental skills in brewing, microbiology, and analytical chemistry. This certificate is perfect for those who want to work in the brewing industry or pursue graduate studies in fermentation science.

The curriculum covers specific subjects like brewery operations, facilities management, and sensory analysis of beer. Students will also learn about draft quality, systems, and quality assurance methodology. This hands-on program helps students develop skills in microbiology, analytical chemistry, and brewery management.

After completing this certificate, students can pursue careers as Brewer, Cellar Operator, Quality Control Specialist, or Brewmaster. They can work in breweries, distilleries, or other companies that produce fermented beverages. With this certificate, students will be ready to join the brewing workforce or continue their education in fermentation science.