Via Beverage Master Craft Spirits & Brew Magazine
In 2018, South Puget Sound Community College (SPSCC) in Olympia, Washington launched the first associate degree program in the United States that focused on craft brewing, distilling and cider making. In comparison to institutes that award certificates upon completion of their programming or colleges that offer Bachelor of Science((BS) degrees designed to teach the science behind these arts, SPSCC’s program includes instruction on the full range of practical skills required to one to open their craft establishment or secure employment as a brewer, distiller or cidermaker. Students enrolled in this program will learn the entire production process, including product development, packaging and label design, along with the necessary business skills required to operate a craft industry in the 21st century.
Washington State proves to be a logical site for establishing this practical craft-focused programming, given the role Pacific Northwest brewers played in launching the craft beer revolution. Currently, this state ranks among the top in the nation for the number of craft breweries and distilleries, as well as the production of apples for making cider.
SPSCC’s Craft Brewing & Distilling Program
SPSCC partnered with Craft District, LLC to lease up to 10,000 square feet of space that includes classrooms, labs, a small-scale production space, offices and a conference room. Craft District oversees the Tumwater Craft District which is located within proximity to historic Olympia Brewing Company (1896-2003).
As noted on The Tumwater Craft District’s website, “The district was born out of a Washington community vision for a handcrafted space for people, by people. Blending shopping, services, local arts and education, here you’ll find vibrant retail, dining and event spaces where friends and family can experience first-hand the collaborative, vibrant state of Pacific Northwest craft. Rooted in Tumwater’s brewing history, Craft District blends a brewing and distilling educational experience with the region’s passion for all things crafted, from beer, wine and spirits to restaurants, boutiques and meetup and startup spaces. At the center, a 2,000-person amphitheater for live music and other events.”
SPSCC Degrees Offered
Students can choose between two two-year tracks. The two-year associate in applied science (AAS) program focuses on the science and production of craft beer, spirits and cider and is geared toward those without a college degree. Those who already possess a degree in business can apply for their two-year Bachelor of Applied Science (BAS) program, which is designed to boost one’s career in craft business management and quality assurance. In both programs, students have the option to enroll in two of the three tracks. Currently, over half of their students chose the brewing program, with approximately 35 percent choosing the distilling program and the remaining option for the cider program.
These programs are available to those who are 21 and older, with a mix of those looking to enter the industry, veterans seeking to expand their skill sets and retirees looking for a second career. The majority of the student body comes from the Pacific Northwest, though they recruit nationally. So far, the average age of their students is 37, with 80 percent male and 20 percent female.
Their inaugural cohort, which graduated in 2020, consisted of 25 students, though they can take a maximum of 120 students. Students are divided into four cohorts, each comprising a maximum of 30 students. This small size affords the students individual attention while ensuring that the facility does not become overcrowded. Also, this intimate space allows for considerable experimentation, with students encouraged to explore their creative side while receiving guidance on how to fine-tune their products.
The first year of the program focuses on building a foundation in brewing, distilling and cider making. The following year, students will implement this theoretical knowledge into practical application by creating actual products, including developing the packaging and design, along with learning the necessary business skills required to operate a small startup operation. Their goal is that this program will lead to long-term, living-wage jobs for their graduates, which, in turn, will benefit both the local community and the surrounding region.
For those living outside of the Olympia area, most of their classes are available online, though they require three weekends per quarter on-site at their facility in Tumwater. In addition, they plan trips to equipment fabricators, such as JV Northwest in Camby, Washington, and agricultural hubs, such as Yakima’s hop fields, which grow about 75 percent of the hops produced in the United States.
This hybrid model allows for a flexible schedule that can accommodate a wide range of experiences and lifestyles, from those new to the industry to veteran home brewers. Also, this hybrid model allows people with full-time jobs or other obligations, such as child or elder care, to participate in this program as they can work their schedule around their prior commitments.
Currently, they have one full-time faculty member: Dr. Chelsea Gustafson, the science professor. All other faculty members are adjunct professors who also work in the industry.
According to Jason Parker, co-founder of the Seattle-based Copperworks Distilling Company and an advisor to this program, this opportunity best serves two roles. One is helping people who are considering opening their own brewery, distillery or cidery make more informed decisions, which one hopes will help save some of the hobbyists from squandering their life savings. The other big value is having a place to send employees who have worked for a small company for a while and want to advance, but no one is available to train them on what they need and would like to know.
SPSCC Partnership with Percival Creek
Given that colleges cannot directly own a commercial brewery or distillery, the South Puget Sound Community College Foundation formed an LLC to oversee Percival Creek. Slated for opening in Summer 2024, this tasting room situated in the Tumwater Craft District will feature select offerings created in part by teachers and students while also providing students with practical experience managing the business side of the beverage industry.
Percival Creek Brewing features bohemian pilsner and pale ale beers, with plans to feature a total of six to 10 taps highlighting the best recipes produced by students and staff. Currently, Percival Creek Cider offerings include blueberry and habanero-infused ciders, with Percival Creek Distilling striving to create spirits that blend well in cocktails. While they do not have a full cocktail bar, they will feature select cocktails, such as a Moscow Mule, made using Percival Creek spirits and a ginger beer made in-house, along with light appetizer options.
From a consumer perspective, visitors guests can soak into the area’s rich brewing history, knowing they are helping to build up the next generation of craft makers. That said, Scott Carroll, the business director of SPSCC’s Craft Brewing and Distilling, doesn’t want people to purchase products from Percival Creek solely because they want to support a college. “The products need to be excellent. That’s what we do. This is not really going to be that big of a reach because we have such terrific instructors and mentors.”
Also, they partnered with Total Wine as a commercial partner to distribute their products to a broader audience soon. According to Carroll, this partnership benefits both parties. “We can use our capabilities as an educational institution and educate employees about how spirits are made, which will translate to a better guest experience when someone goes in to buy something from Total Wine.”
The estimated cost for this program is around $2,000 per quarter, with their foundation making scholarships available to students. Other funding sources include work-study programs and workforce transition funds.
Detailed information about SPSCC’s Craft Brewing and Distilling programs can be found on their website: https://spscc.edu/food-beverage-arts-hospitality/craft-brewing-distilling