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Program Structure & Courses

Program Structure

CSUSM offers three options for taking courses in EngiBeering®:

1. Take one or all of the following three courses open to the public:

  • ENGB 300 – From Sumer to San Diego: The Evolution of Beer Across Time and Space
  • ENGB 301 – Craft Beer Recipe Development Lab
  • ENGB 310 – Sensory Evaluation of Beer

2. Apply for the Certificate of Specialized Study in Basic EngiBeering® (12 units)

3. Apply for the Certificate of Advanced Study in Brewing Science (16 units*)

  • Pre-requisite: Basic EngiBeering® Certificate
  • Required:
  • Elective – Choose any additional ENGB course at the 300 or 400 level
*One of the first 3 courses will have been taken in the Basic EngiBeering® Certificate, so those 3 units are not included as part of this certificate.

Course Descriptions

ENGB 300 (2 units)  From Sumer to San Diego: The Evolution of Beer Across Time and Space

Surveys the development of beer across history and geography from its origins in Sumer and Iran to its contemporary manifestations in San Diego. Through readings and discussion, you are introduced to the evolution of beer, the ethical debates about beer, the varieties that exist and the ongoing operation of the contemporary San Diego Craft Brewing Industry.

Dates: Tuesdays, 8/26 - 10/18/2019
Times: 6:00 - 9:00PM
Location: CSUSM

ENGB 301 (1 unit)  Craft Beer Recipe Development Lab

Introduces the ingredients and materials needed to brew beer on a small scale. Includes introduction to hops, grain, and yeast and how they are used in the brewing process. You will learn about the entire brewing process and which ingredients are used at each stage of the brewing process. Note: Students must be 21 or over to take this course.

ENGB 310 (3 units)  Sensory Evaluation of Beer

Provides an overview of beer styles, their origins, and associated flavors, as well as a continuing analysis and deeper understanding of the brewing process connected with the various beer styles. Begins to prepare you for a number of certification exams such as the Beer Judge Certification Program, an exam which enables you to begin evaluating craft beers at brewers’ competitions, and the Cicerone Program which certifies beer professionals in much the same way as sommelier’s are certified for wine. Develops in you a deeper appreciation and understanding of one of the world’s most popular drinks. Note: Students must be 21 or over to take this course.

ENGB 350 (3 units) Process EngiBeering® I

First in a two-course sequence designed to familiarize you with large-scale/commercial brewing production, including equipment and techniques. Includes brewery design and layout, equipment acquisition and use, ingredients, creating and adjusting recipes, along with basic sanitation, brewery safety and legal requirements. This course requires prior knowledge of beer-making and the brewing process. Pre-requisite: ENGB 300, 301 or substantial brewing experience with consent of instructor

ENGB 351 (3 units) Process EngiBeering® II

Second in a two-course sequence designed to familiarize you with large-scale/commercial brewing production. Emphasizes equipment maintenance and advanced sanitation, water management, use of laboratory techniques for monitoring the brewing process, bottling/packaging techniques, and further investigation of brewery cost analysis and design. Builds on ENGB 350 by providing further learning pertaining to the management and/or ownership of a craft brewery. Prerequisite: ENGB 350

ENTR 400 (3 units)  Entrepreneurship and Marketing in the Craft Beer Industry

Explores the management and marketing challenges inherent in starting a new craft brewing venture. Covers key entrepreneurial topics such as the role of the founder; the power of stories to new venture creation; social entrepreneurship; human resources; and negotiation strategies. Moreover, market analysis, brand positioning, packaging, pricing, distribution and promotional campaigns will be explored as parts of an overall marketing strategy.

ENGB 401 (3 units)  Brewing Materials

Introduces the chemistry of water, hops, barley, and other ingredients in the context of brewing. Emphasizes water quality, testing, and purification and includes discussions of polarity and pH as well the basics of functional groups in organic chemistry followed by the application of these topics to brewing. Prerequisite: ENGB 301 or suitable brewing experience.

ENGB 402 (2 units)  Beyond Brewing: Specialty Beverage Production

Extends topics covered in ENGB 401 with application to specialty beverage production. Introduces the history, physiology, microbiology and flavor contributions of wood to specialty beverages, and also the maintenance of wooden vessels. Explores the fundamental differences in fermentation and production of barrel-aged beer, cider, perry, and saké. Principles of distillation and its application to brandy will also be discussed. Prerequisite: ENGB 401

ENGB 490 (2 units)  Innovation in Brewing Science and Technology

Capstone course in the EngiBeering® program. Introduces you to the latest challenges at the small, medium, and large sizes of brewery operations and requires you to work in a brewery or brewing business. Prerequisites: ENGB 400 and ENGB 401, both with a grade of B or better

ENGB 500 (3 units)  Brewing Science I

Explores the physical, chemical, and biochemical changes that occur during the following stages of the brewing process: malting (steeping, germination, kilning, roasting), milling, mashing, lautering/extracting, boiling/sterilizing, adding hops, and fermentation. Prerequisites: ENGB 401.

ENGB 501 (3 units)  Brewing Science II 

Continuation of the brewing process from fermentation to final production. Presents a comprehensive study of the microbiology of beverage production, including microbial growth, fermentation processes and procedures, beverage finishing in addition to food safety and scientific hazard analysis. Prerequisite: ENGB 500.