Czarena Crofcheck
Certificate Coordinator
Martin-Gatton College of Agriculture, Food & Environment
crofcheck@uky.eduDistillation, wine and brewing have deep historical roots in Kentucky. The first vineyards in the United States were established in Kentucky because of a unique combination of soil, water and climatic conditions. Bourbon was invented in Kentucky in the 1700’s, and today 95% of the world’s bourbon is still produced in the state. More recently, craft breweries and cideries have rapidly expanded in Kentucky.
There is tremendous potential to grow these industries. Specific grapevine cultivars and unique cultural terroir make Kentucky a unique region for wine production. Expansion of boutique craft distilleries and the growth and premiumization of bourbon brands has enhanced innovation and the regional economic footprint. Regions of eastern Kentucky have outstanding potential to support long term development of wine and nature (outdoors) based tourism. Opportunities exist for local wheat production, new barley varieties and local apple orchards to support the growth of Kentucky signature products.
To complete the Distillation, Wine and Brewing Studies (DWBS) certificate, students must successfully complete 12 credit hours. All DWBS students must take HRT 335 and one of the following: AEN 341, CHE/A&S 306 or PLS 389. The remaining six elective credit hours may be chosen from the approved list of the electives.
Broad introduction into wine, brewing, and distillation science. Information includes viticulture (growing grapes for wine), wine making (production), wine flavor chemistry, commodities for fermentation, brewing science (beer making to distribution) and distilling. This class is not based on consumption, but rather the combination of science and management strategies needed to produce quality products. A structured vocabulary is associated with production, marketing and distribution of wine, brewing and distilled products. An overarching outcome of this course is that students can describe the chemistry, biology and technology involved in fermented beverages and apply these skills in a problem solving setting. This course will focus on introductory concepts, career paths available and problem solving skills required in each element of the production chain. (3 credits)
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 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. (3 credits) Prereq: Must be 21 years old to enroll (by the first day of class).
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 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. (3 credits) Prereq: Credit hours sufficient to be considered a junior or permission of the instructor. Must be 21 years old to enroll (by the first day of class).
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. (3 credits) Prereq: Must be 21 years old to enroll (by the first day of class).
Students must complete six credit hours of electives from the list below.
*These courses can count as elective courses if not being used as a required course.
Current University of Kentucky Students
New Certificate ONLY Students
Visiting Students from Other Universities
Czarena Crofcheck
Certificate Coordinator
Martin-Gatton College of Agriculture, Food & Environment
crofcheck@uky.eduMartin-Gatton College of Agriculture, Food & Environment
S123 Ag Science – North
Lexington, KY 40546-0091
859-257-3469
