NCC Makes Progress on Lab at Brewmill
Nash Community College (NCC) as the educational partner of the Rocky Mount Brewmill is in the final construction phase and plans to soon open its lab/classroom located at the historical mill site. NCC’s 1,000 square foot 360 Degree Brewer facility will feature state of the art distillation and fermentation (BDF) equipment.
It is no coincidence that Nash Community College’s Brewing, Distillation and Fermentation Associate Degree program came to the Twin Counties on the cusp of revitalization efforts at the Rocky Mount Brewmill. For the last few years, the College has worked alongside Capitol Broadcasting Company and the Brewmill to align offerings with local efforts as part of the College’s expanded offerings in the hospitality curriculum. Not only does the coursework open doors with an entrepreneurial track, but it offers value added certificates that will enhance the College’s already popular Culinary Arts and Hospitality Management degree programs.
Students who register for the 360 Degree Brewer program in the Spring 2017 Semester will be among the first cohorts to apply learned lessons in the new instructional space. The 360 Degree Brewer includes a course series emphasizing principles in OSHA safety, stainless steel welding, fermentation, chemistry, plumbing, equipment maintenance, electrical systems, entrepreneurialism, microbiology and marketing. Individuals interested in any or all of the Continuing Education course series may call 252-451-8216 for more information.
“Developing and teaching the BDF curriculum has given me an opportunity to utilize my experiences in the midst of a burgeoning industry as American consumers move away from industrially processed light lagers to the literal infinite number of possibilities that are being created daily by home brewers and entrepreneurs alike,” BDF Instructor Thomas Clawson said. Nash Community College is one of four community colleges in North Carolina to offer the degree. Students enrolled in BDF have the opportunity to learn entry-level skills including recipe development, sanitation and craft beer brewing techniques while utilizing equipment to produce small batches of craft beer.
Classes in the degree program include: Fermentation Production, Safety and Sanitation, Survey of Fermented Products, Craft Beer Brewing, Applied Craft Beverage Microbiology, Beverage Technology & Calculations, Beverage Tour and Tasting Management, Sensory Evaluation, Applied Craft Beverage Chemistry, and Beverage Marketing and Sales.
Additionally, the College offers a Business of Brewing Certificate entirely online through Nash Online. The certificate program introduces the management of beverages consumed in the brewing, distillation and fermentation industry and provides an understanding of the planning and resources required to market brewed or distilled products. Topics include trends, service, procurement, storage, knowledge and control of fermented/distilled beverages. To learn more, visit online.nashcc.edu.
Community members interested in sampling NCC brews may do so at Oystoberfest on November 4, 2016 from 6:00 PM – 8:00 PM on the Tuscan Patio at NCC. Come, learn how to roast, steam and shuck oysters while pairing a variety of rich and non-traditional beers associated with the season. The event costs $50 per person. For more information, call 252-451-8216.
