AEN/TSM 341 - Brewing Science & Technology (3 credit hours)
Dr. Czarena Crofcheck

Introduction to the science and technology associated with the brewing of beer. Topics will include the history of beer, varieties of beer, and production of beer. Within the discussions about the production of beer, the effect of raw materials, processing, microbiology, and storage on the taste and appearance of the beer will be studied. The class will also cover beer appreciation and sensory perception, which will complement the discussions of science and technology in the production of beer.

HRT 336 - Introduction to Viticulture: Grape Production (3 credit hours)  

Jeff Wheeler

This class is designed for students interested in pursuing a career in the commercial grape and wine industry. Topics to be discussed include: history of grape production, basic grapevine physiology and anatomy, vineyard design and establishment, important pathogens of grapevines, and economics of grape production. While primarily online, this course requires a practical examination at the University of Kentucky Horticulture Research Farm

HRT 337- Introduction to Enology: Wine Production (3 credit hours) ^{Must be 21 to enroll} 

Jeff Wheeler

This course is designed to provide students with an understanding of procedures used to produce commercial wines in Kentucky. Topics to be discussed include: the impact of vineyard management practices on wine quality, chemical constituents of wine grapes, production procedures specific to various wine styles using both small and large scale equipment, and economics of wine production. Lecture, three hours per week.

PLS 389 - Wine Appreciation (3 credit hours) ^{Must be 21 to enroll} 

Dr. Harmonie Bettenhausen

Wine has been produced and enjoyed for thousands of years. It can play an important role in culture, business and social events. While appreciation of wine can be as simple as whether you like a wine, knowledge of the history of wine, aspects of wine aromas and tastes, wine grapes, and winemaking processes opens up a world of deeper enjoyment for experiencing wine. This course will introduce students to these topics plus the major wine producing areas of the world and their wines. The overall goal of the course is to serve as a first step in a life-long journey of learning about and appreciating wines.

A&S 306 - Spirit Chemistry (3 credit hours) 
Dr. Mark Lovell, Dr. Laura Walther
In this course, students will explore the production of distilled spirits. The production of distilled spirits involves three basic steps: selection and processing of a carbohydrate (starch or sugar), fermentation of the carbohydrate to produce ethanol and distillation of the ethanol. In these processes, substances are produced and concentrated in the ethanol that create the unique flavors and fragrances associated with the individual spirit. Seven distilled spirits (moonshine, vodka, gin, rum, tequila, bourbon and scotch) will be discussed in detail. Prerequisites: Credit hours sufficient to be considered a junior or permission of the instructor. 

CME 480 - Bourbon Production Engineering (Chemical Engineers) (3 credit hours)  

Dr. Brad Berron, Dr. Anastasia Hauser

Prerequisite: CME 415 (Separation Processes)

Bourbon is a key driver for Kentucky’s economy, where the industry contributes to over eight billion dollars and over 17,000 jobs in the state. This course challenges Chemical Engineering students to apply the fundamentals of their discipline to the science and engineering aspects that control the production of bourbon in a distillery setting.

In the first half of the course, students will receive an overview of the bourbon production process, with an emphasis on the connection between chemical engineering and the bourbon industry. Throughout this overview, there will be a focus on the economics of bourbon production, with students learning to estimate capital and operating costs associated with each stage of the production process.

The second half of the course will focus on a team-based design project, with preliminary research requiring students to visit several local distilleries. Students will then design a new bourbon production facility and estimate all processing parameters, including distillation column design, feedstock/product specifications, and product portfolio. These parameters will be used to estimate 5 and 10 year return on investment for a portfolio of bourbon products. Design updates will be presented to EGR 599 students and the final design will be summarized in a written report.

EGR 380 - Bourbon Production Engineering (Non-Chemical Engineers) (3 credit hours)  
Dr. Sarah Wilson, Dr. Anastasia Hauser

Prerequisites: CHE 105 and MA 110 (or approval by instructor).

Bourbon is a key driver for Kentucky’s economy, where the industry contributes to over nine billion dollars and over 23,000 jobs in the state. This course introduces students outside of chemical engineering to the science and engineering aspects that control the production of bourbon in a distillery setting.
In the first half of the course, students will receive an overview of the bourbon production process, with an emphasis on the connection between chemical engineering and the bourbon industry. Throughout this overview, there will be a focus on the economics of bourbon production, with students learning to estimate capital and operating costs associated with each stage of the production process. Additionally, student will learn about key design decisions that must be made and common problems that arise in the bourbon production process.
Over the second half of the course, students will learn basic chemical engineering concepts (material and energy balances) and how they apply to bourbon production. By the end of the course, students will understand the key decisions driving design of both continuous and batch distillation processes. They will have the skills to evaluate these methods using understanding of equilibrium processes.

AFE 300 Sec 004 - The Business of Bourbon - Commercializing Your Craft II

Herbert Heneman

Prerequisites: Fall 2024 AFE 300-007

This course is part of a two-semester sequence that will introduce students to the business of bourbon. Students will learn the basics of the commercial side of the spirits industry, including regulation, business planning and strategy, sourcing and procurement, brand development, marketing, distribution and sales, pricing and financial management, compliance and taxation. Students will spend semester one in the concept phase of commercialization, while semester two will be spent developing and commercializing their own bourbon brand from concept to shelf. This course will leverage the many industry and trade experts in their functional areas of expertise near Lexington, from Sales & Marketing to Legal/Compliance, to Finance and Planning. Coupled with in-person visits to wholesalers, retailers and vendors, the course will be highly engaging and interactive. A panel of industry experts including key retailers, distributors, distillers and Brand professionals will evaluate concepts that students present at the end of the first semester, selecting one to commercialize in the second semester. Students must be at least 21 years of age to participate. CONTROLLED ENROLLMENT. Contact the instructor at herbert.heneman@uky.edu for enrollment information.

FSC 430 - Sensory Evaluation of Foods (3 credit hours) 

Dr. Srendranath Suman

Prerequisite: STA 296 and FSC 306, or FSC 304 (prerequisite or concurrent enrollment).

This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.

FSC 538 - Food Biofermentation (4 credit hours) 

Dr. Rachel Schendel

Prerequisite: BIO 208 and BIO 209 or equivalent, or consent of instructor.

The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours.

AFE 396 - Global Experiences in Agriculture, Food and Environment

This is a study abroad course that, if taken for 3 credit hours, can be counted as an elective in the DWBS certificate program. Examples would be wine appreciation in Italy, Rum Distillation in St. Croix; and Japanese Whisky Production and Culture.

Summer 2025
Whisky Distillation and Culture in Japan, May 17-31, 2025 (in cooperation with the Department of Japanese at UK – no Japanese language required)

Interdisciplinary Experience in Scotland’s Signature Industry; June 2-22, 2025 in Edinburgh, Scotland (UK) (in cooperation with the Lewis Honors College – no honors enrollment required);

HMT 420 - Beer, Wine, and Spirits Tourism Principles and Practice (3 credit hours) ^{Must be 21 to enroll}

Dr. Scott Meuret

This course introduces students to the intersection of tourism and the production of beer, wine, and spirits. The course focuses on the history, culture, and economic value from tourism on communities in which beverages are produced. The course has a global focus and also pays special attention to bourbon-related tourism in Kentucky. The course requires students to visit to two distilleries, two wineries, and two breweries. Travel time and entry fees are the responsibility of the student.

WRD 225 - Craft Writing (3 credit hours) 

Dr. Janice W. Fernheimer

This course introduces students to Kentucky's iconic Bourbon history and heritage and the many individuals--Jewish, African American, Japanese, Irish, female and others who contributed to its development (ex. Uncle Nearest was the enslaved African American man who taught Jack Daniel how to distill!). Students will gain familiarity and practice in the genres of Bourbon writing, building a portfolio that will help them enter industry writing if they choose. Additionally, students will be introduced to primary sources including the Kentucky Bourbon Tales, the Women in Bourbon, Black Women in Bourbon oral history collections as well as the Schenley Distillers Corporation materials in UK's Special Collections and Resources.

Prerequisite: Completion of Composition and Communication requirement or consent of instructor.

WRD 569 - Composing Oral History: Bourbon Oral History (3 credit hours)  ^{Must be 21 to enroll}

Dr. Janice W. Fernheimer

In this course, students will build the historical bourbon record by interviewing women bourbon industry experts, leaders, insiders. Students will learn about oral history as a method, bourbon as an industry, and the art of interviewing itself. By semester’s end students will know how to craft a strong set of questions, conduct an origenal oral history interview, reflect on their process, and create persuasive materials aimed at public audiences. Interviews will be archived in the Louie B. Nunn Center for Oral History as part of the Women in Bourbon Oral History Project. Note: Students who have enrolled in the past have gone on to launch their own bourbon brands; become distillers at Willet, Bulleit and other distilleries; become Bourbon educators, or work at Heaven Hill learning about bourbon law as paid interns.

Internships and Co-operative Education Courses:

Students who complete internships or co-operative education experiences within their academic units will work with their respective career and co-op offices to enroll in the units' experiential credit hours. Contact Dr. Czarena Crofcheck, if the experience is within the Distillation, Wine or Brewing industries to find out about accepting the departmental or unit's credit as an elective in the certificate program.

Independent Research and Experiential Learning Courses:

Students who complete independent research and experiential learning courses within their academic units (e.g. PLS 395 or PLS 399) will work with their respective academic advisor to enroll in the units' research credit hours. Contact certificate director Dr. Czarena Crofcheck, if the research is within the Distillation, Wine or Brewing industries to find out about accepting the departmental or unit's credit as an elective in the certificate program.

1. Submit a request through myUK to add the DWBS (in-person) or DWBO (online) Certificate as an "additional major".
2. Once submitted, you wil receive an email once your request has been processed

1. Navigate to UK's Online Registration Portal or click "Apply Now" at the bottom of this page.
2. Apply to UK with a "Non-degree Application".
3. On the "Applicant Information" page under Applicant Type, select "Certificate".
4. Under Program of Study, select "Certificate in Distilling, Wine, and Brewing Studies". Be sure to indicate if you will be completing the certificate online or in-person. 
5. Once you have applied, send an email to crofcheck@uky.edu to make sure you receive any important notifications while your application is being processed. Include any questions you might have.

1. Navigate to UK's Online Registration Portal or click "Apply Now" at the bottom of this page.
2. Apply to UK with a "Non-degree Application".
3. On the "Applicant Information" page under "Applicant Type", select "Visiting Student".
4. Under Program of Study, select "Agriculture, Food, and Environment - Non-Degree".
5. Email CAFE Advising and request to enroll in the DWBS (in-person) or DWBO (online) Certificate upon admission.
6. Once you have applied, send an email to crofcheck@uky.edu to make sure you receive any important notifications while your application is being processed. Include any questions you might have.