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Brewing Science Grads Find Success in Variety of Brewing Industry Fields
Graduates of USciences Brewing Science Certificate program have found successful careers as brewpub owners, quality and lab managers, and as brewers for some of the industry’s leading employers.
The program, which is the region’s first brewing science certificate, is a post-baccalaureate program that dives into the science and math behind the brewing process, offers hands-on experience and internships in the industry, and a cutting-edge brewing lab.
Program alumni, like Dave Goldman, owner of Urban Village brewing Co. in Philadelphia credit the education with providing him the tools he needs to be successful every day.
“You don’t know what you don’t know until you know more. I had the confidence but there was a lot I didn’t know,” Goldman said. Goldman, who was an experienced home brewer and experienced restaurateur, calls his formal training from USciences an eye-opening experience.
He cites the program’s microbiology component as invaluable. It prepared him for fine control of each beer’s flavor profile. “As a home brewer, I did not fully understand yeast. Now I have a greater appreciation of all its impacts, in flavor and overall quality,” he said.
Chris Preston was also experienced brewing beer in her kitchen, but for her, the Certificate Program was the option to discover a new career path outside of the finance job she was growing tired of.
“I was miserable. My husband gave me a home brew kit and I was amazed at what I could do,” she said. She applied to the USciences program, taking the two-year option so she could keep her day job. Now she is the brewer at Stolen Sun Brewery in Exton, PA.
Emily Siddall knew nothing about brewing when a “quarter-life crisis” led her to explore the Brewing Science program. Today Siddall works at Wyerbacher Brewing Co. Easton, Pa.
Changing careers was scary, but every day she is reminded that she made the right decision. “It was a total 180. It’s a joy to get up and go to work, even when alarm goes off at 4 a.m. I’m living the dream, thanks to USciences,” Siddall said.
The program launched brewer Dan Neuner’s career in a new direction. He had already worked as a professional brewer before completing certification in 2017. Today, he oversees quality at 2SP Brewing Company in Aston, Pa.
It was the program’s science emphasis that opened his eyes to a side of brewing he had known only casually before. USciences was the tipping point; he decided to focus on quality.
“Studying microbiology makes you realize just how dirty everything is,” Neuner said. The program’s emphasis on critical thinking, applied science and laboratory practice put him in a perfect position to manage brewery quality: infection control, yeast management, dissolved oxygen, water chemistry, and more.
“There’s a lot of independence and a real sense of responsibility. If there’s a problem with any beer, it comes right back to me,” he said.
Categories: News, Misher College of Arts and Sciences, Department of Biological Sciences, Brewing Science, Alumni, Proven Everywhere, Graduate, Career