CSUSM’s EngiBeering® certificate program explores the science and engineering behind brewing craft beer. You’ll learn what goes into making beer, the history of craft beer, how to evaluate beer by identifying flavors and beer quality (which will prepare you to be a judge at beer competitions) and so much more.
If you would like to complete one or all of the courses below but do not want to pursue a full certificate program, please register using the links below. Please add all desired courses to your cart BEFORE checking out.
The courses below are open to the public and do not require submission of the program application to register.
|Course - Open to Public||Term||Course Fee||Registration|
|ENGB 1310 (2 units)||Spring 2021||$500||This course has been cancelled.|
How to apply to the Basic EngiBeering and/or the Advanced Brewing Science program
*Official transcripts from foreign institutions MUST be sent through postal mail.
|Certificate Program||Total Units||Unit Rate||Total Tuition Costs*|
|Advanced Brewing Science||26||$250||$6,500|
*Semester fees not included. View complete breakdown of Extended Learning fees.
All quoted tuition rates are based on previous academic years and are subject to change without notice.
Please note: This program has a set schedule of courses that you are expected to follow as part of your cohort.
CSUSM offers three options for taking courses in EngiBeering.
|Certificate Program||Courses (units)|
1: Take One or All Courses Open to Public
ENGB 1300 (2)
ENTR 1400 (3)
|2: Apply for the Certificate in Basic EngiBeering||
Elective - choose one:
3: Apply for the Certificate in Advanced Brewing Science*
Prerequisite: Certificate in Basic EngiBeering
Elective - choose any additional ENGB course at the 1300 or 1400 level
*One of the first three courses will have been taken in the Basic EngiBeering program, so those three units are not included as part of this certificate
Tomme Arthur, Co-founder and Director of Brewery Operations at The Lost Abbey, Port Brewing Company
Tomme Arthur has been active in the San Diego brewing community since landing his first brewing position in 1996 at the now-defunct Cervecerias La Cruda (The Hangover Brewery). He followed with positions at White Labs and Pizza Port, where he served as head brewer and then director of brewery operations. While Tomme was head brewer at Pizza Port, the brewery won 12 Great American Beer Festival medals and Tomme was twice named Small Brewpub Brewer of the Year. For the past 14 years, he has been the co-founder and director of brewery operations for Port Brewing and The Lost Abbey in San Marcos, California, where he and the brewery have continued to accrue awards and medals. In 2018, Tomme was the recipient of the Russell Schehrer Award, which honors brewers who have displayed innovation in craft brewing.
Marty Mendiola, Co-founder, Brewmaster and COO at Second Chance Beer Company
Marty Mendiola graduated in 1992 from Chico State, also home to Sierra Nevada Brewing Company, which was Marty’s introduction to craft beers. In 1994, he became a bartender at Karl Strauss Brewing Company and in 1997, he completed the Master Brewers Program at UC Davis. That same year, Marty began a 17-year career with Rock Bottom Breweries as a brewer first and then as senior brewer. Active in the San Diego Brewers Guild, Marty served as president of the guild from 2010 to 2012. In 2015, he co-founded Second Chance Beer Company, where he serves as brewmaster and COO. During his brewing career, Marty has won many national and international competitions, and his brews have been awarded six World Beer Cups and 14 Great American Beer Festival medals. In addition, he was named Brewer of the Year, Brewpubs category, at the Great American Beer Festival in 2013.
Jeremy Moynier, Senior Manager, Innovation Program and Supply Chain at Stone Brewing
Jeremy Moynier began his beverage career in 1994 on the Central Coast of California working in hospitality, vineyard operations, and wine production. In 2004, he moved back to San Diego and joined Stone Brewing. As senior manager of the Innovation Team, Jeremy is responsible for new beer development and release, and additionally focuses on sensory and quality at the brewery. A big part of his role centers on ingredients, especially hops, which includes selection, trials, grower relations and working with industry groups including the Hop Quality Group, Hop Research Council and the Brewer’s Association Supply Chain Subcommittee. Jeremy also judges beer at competitions, including the Great American Beer Festival.
Paul Sangster, Co-founder and Brewmaster of Rip Current Brewing
A longtime craft beer enthusiast, Paul Sangster started home brewing in 1992. After going all-grain in 2008, he won several hundred competition medals, eventually leading to the NHC Ninkasi (top home brewer in the world) and the California Homebrewer of the Year award, both in 2011. As a Master BJCP judge, he has organized and judged many competitions, including the Great American Beer Festival.
In 2012, Paul co-founded Rip Current Brewing, where he serves as a managing partner and brewmaster. Rip Current is a small, 15bbl brewery producing a wide variety of quality ales, lagers and barrel-aged beers. In 2015, Rip Current won Very Small Brewing Company of the Year at the GABF and has won awards at large competitions such as the California Craft Brewers Cup Best of Show in 2019. Paul has served on the San Diego Brewers Guild board of directors for five years and was president in 2018.
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Paul Sangster, Co-founder of Rip Current Brewing
Award winner in every category of brew competitions, master judge rank in beer judge certification and former leader of QUAFF and Society of Barley Engineers.
Kyle Adams, General Manager at Prohibition Brewing Company
Over 10 years of brewing management experience on multiple systems ranging in size from a five-gallon home brew system to a 300-gallon Premier Stainless automated system.
Gwen Conley, Director of Quality Assurance at a brewery for nine years
Recognized author in the field of sensory analysis of beer with eight years of teaching experience.
James Jancovich, Associate Professor in the CSUSM Department of Biological Sciences
Classically trained microbiologist with experience teaching microbiology, sterile technique and sanitation, microbial growth and fermentation science.
James Petti, Head Brewer, VP and Co-Owner of Wavelength Brewing Co.
11 years brewing industry experience, including tasting room management, bottling line, brewing, consulting and new brewery design/setup. Worked for various breweries including Port Brewing and Karl Strauss, and handled all production at Wavelength.
Mike Stevenson, Co-Owner and Head Brewer at Culver Beer Company
Many years of international and local experience in the brewing industry.
Jacqueline Trischman (Program Director), Professor in the CSUSM Department of Chemistry and Biology
Experience in the study of the chemistry of hops, bacterial fermentation on an industrial scale, and teaching chemistry to non-science majors.
Take just a few courses to learn the basics, or complete one or both certificates of study including Basic EngiBeering and Advanced Brewing Science
Courses are offered at CSUSM with site visits to local breweries where you can see firsthand the operations of breweries of all sizes and as part of this program you will complete an internship to gain valuable experience
Learn from and network with local brewery owners and experts currently working in the San Diego beer industy, including Paul Sangster, Co-Founder and Brewmaster at Rip Current Brewing.
Topics include: history of craft beer, brewing processes, evaluating flavors and beer quality, recipe development, entrepreneurship and marketing, brewing materials and more
Since starting this program, it has helped broaden my understanding of brewery operations, helped fill in gaps of knowledge I was missing and has introduced me to a new network of professionals within the industry.
I am so grateful for the EngiBeering program and all the knowledge I have gained. The opportunity to learn from people such as Todd Colburn, Paul Sangster and Bill Sobieski has allowed me to begin a career in the craft beer industry. I’m excited what the program’s future holds!
The EngiBeering program has dramatically increased my knowledge and understanding of the frontside, backside, production and advertising to new levels, allowing for significant changes with efficiency, new ideas for better beer production and adding to the marketing scheme of the current brewery I work at. I’m chief petty officer in the Navy using my GI Bill and tuition assistance to complete the program and would recommend the EngiBeering program to anyone looking to open or help with new ideas in a brewery!