Internship

A semester-long internship is integrated into the Brewing Science curriculum to permit all students to put into professional practice the theoretical knowledge and skills learned throughout the Brewing Science program. This hands-on experience is integral to, and a distinguishing feature of, Sacred Heart's Brewing Science program.

The internship averages six hours per week in a host brewery, under the guidance of experienced professionals. Many types of breweries are available for interning, from brewpubs, to contract breweries, to small and large production breweries. Internships could also be arranged at distilleries, hard cider companies, or other businesses related to the topics students study in the Brewing Science Certificate program.

Tasks may include but are not limited to:

• Production – Planning: recipe design, calculations to hit recipe targets
• Production – Hot Side: controlling mash temperature & hydration while mashing in, controlling & monitoring mash progress, wort separation, hop & chemical additions, chilling wort
• Production – Cold Side/Cellar: CIP, controlling fermentation temperature & pressure, monitoring fermentation progress, filtration, packaging
• Quality Assurance/Quality Control: yeast propagation, yeast counts for proper pitch rates, sensory analysis to ensure product quality & consistency, monitoring yeast health & purity
• Draft Service: draft system management & maintenance, proper draft service, accurate description & discussion of product with customers
• Business/Marketing: product naming, cost/benefit analysis of product release, social media, etc.