Overview
Brewing Science focuses on the technical, biological, and chemical processes involved in producing beer and other fermented beverages. Students learn about fermentation, quality control, brewing equipment, raw materials, and product development in the beverage industry.

What You Will Learn

• Principles of fermentation

• Beer styles & brewing methods

• Yeast biology and microbiology

• Malt, hops, water chemistry

• Brewhouse operations & equipment

• Quality assurance and testing

• Packaging techniques

• Sensory analysis (taste & aroma evaluation)

• Beverage product development

• Safety and hygiene in brewing

Career Opportunities

• Brewer (craft or commercial)

• Assistant brewmaster

• Quality control technician

• Beverage production operator

• Fermentation specialist

• Microbrewery owner

• Beverage product developer

• Distillery assistant (related skills)

Industries That Hire

• Breweries (craft and large commercial)

• Beverage manufacturing companies

• Food and fermentation labs

• Distilleries

• Hospitality industry

• Research and development facilities

• Beverage startups

Institutions Offering (South Africa)

(These offer brewing, fermentation, or beverage-technology related programs)

• University of Pretoria (Food Science – includes fermentation and brewing modules)

• University of Stellenbosch (Food & Wine Science)

• Cape Peninsula University of Technology (Food Technology)

• Tshwane University of Technology (Biotechnology – fermentation)

• University of the Free State (Microbiology & fermentation sciences)

• South African Breweries (SAB) Training Academy

• Private brewing schools offering short courses and brewing certificates