Developing Tomorrow's Signature Industry Leaders

Kentucky offers exceptional opportunities for growth across its fermentation and beverage industries. The state’s unique grapevine cultivars and cultural terroir create ideal conditions for wine production, while the continued expansion of craft distilleries and premium bourbon brands is fueling innovation and economic development. Eastern Kentucky holds significant promise for long-term wine and nature-based tourism. Additionally, local agriculture including wheat, barley, and apple orchards—presents exciting prospects to support and expand Kentucky’s signature products.

Program Requirements

To complete the Distillation, Wine and Brewing Studies (DWBS) certificate, students must successfully complete 12 credit hours. All DWBS students must take HRT 335 and one of the following: AEN 341, CHE/A&S 306 or PLS 389. The remaining six elective credit hours may be chosen from the approved list of the electives.

HRT 335 Distillation, Wine & Brewing Studies
Broad introduction into wine, brewing, and distillation science. Information includes viticulture (growing grapes for wine), wine making (production), wine flavor chemistry, commodities for fermentation, brewing science (beer making to distribution) and distilling. This class is not based on consumption, but rather the combination of science and management strategies needed to produce quality products. (3 credits) Prereq: None

AEN 341 Brewing Science and Technology
Introduction to the science and technology associated with the brewing of beer. Topics will include the history of beer, varieties of beer, and production of beer. Within the discussions about the production of beer, the effect of raw materials, processing, microbiology, and storage on the taste and appearance of beer will be studied. (3 credits) Prereq: Must be 21 years old (by the first day of class)

CHE/A&S 306 Spirit Chemistry
In this course, students will explore the production of distilled spirits. The production of distilled spirits involves three basic steps: selection and processing of a carbohydrate (starch or sugar), fermentation of the carbohydrate to produce ethanol and distillation of ethanol. Seven distilled spirits (moonshine, vodka, gin, rum, tequila, bourbon and scotch) will be discussed in detail. (3 credits) Prereq: Credit hours sufficient to be considered a junior or permission of the instructor. Must be 21 years old (by the first day of class).

PLS 389 Wine Appreciation
Wine can play an important role in culture, business and social events. This course will introduce students to these topics plus the major wine producing areas of the world and their wines. The overall goal of the course is to serve as a first step in a life-long journey of learning about and appreciating wines. (3 credits) Prereq: Must be 21 years old (by the first day of class).

  • AEN 341 Brewing Science and Technology* (minimum age: 21)
  • CHE/A&S 306 Spirit Chemistry* (minimum age: 21)
  • CME 480 Bourbon Production Engineering for Chemical Engineers
  • EGR 380 Bourbon Production Engineering
  • FSC 430 Sensory Evaluation of Foods
  • FSC 538 Food Biofermentation
  • HMT 420 Beer, Wine, and Spirits Tourism Principles and Practice (minimum age: 21)
  • HRT 336 Introduction to Viticulture: Grape Production
  • HRT 337 Introduction to Enology: Wine Production (minimum age: 21)
  • PLS 389 Wine Appreciation* (minimum age: 21)
  • WRD 225 Craft Writing

*These courses can count as elective courses if not being use as a required course.

The James B Beam Institute hosted the 6th Annual Beam Institute Industry Conference in the Gatton Student Center.

Admission Instructions

  • Submit a request through myUK to add the Undergraduate Certificate in DWBS (in-person) or DWBO (online) as an “additional major”.
  • Once your request has been processed, you will receive an email outlining the next steps.
  • Navigate to UK’s Undergraduate Application Portal
  • Apply to UK with a “Non-Degree Application”.
  • On the “Applicant Information” page under Applicant Type, select “Certificate”.
  • Under Program of Study, select “Certificate in Distillation, Wine and Brewing Studies”. Be sure to indicate if you will be completing the certificate in-person or online.
  • Navigate to UK’s Undergraduate Application Portal
  • Apply to UK with a “Non-Degree Application”.
  • On the “Applicant Information” page under Applicant Type, select “Visiting Student”.
  • Under Program of Study, select “Agriculture, Food and Environment – Non-Degree”.
  • Email cafeadvising@uky.edu and request to enroll in the DWBS (in-person) or DWBO (online) Certificate upon admission.

Living Learning Program

The Living Learning Program (LLP) supports student success by placing students with similar interests into smaller communities in particular residence halls.

Academic Enrichment

Our college believes in learning by doing. Our students are required to complete at least one type of experiential or hands-on learning opportunity, such as undergraduate research, an internship or an education abroad experience.

Scholarships

Thanks to generous alumni, donors and community partners, we have one of the largest scholarship programs at UK. Only one application is required for our college’s scholarships, but there are hundreds of potential awards.

Student Services

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Director of Undergraduate Certificate
Harmonie Bettenhausen, PhD

Director of Undergraduate Certificate
Czarena Crofcheck, PhD

Director of Undergraduate Certificate
Seth DeBolt, PhD

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