FERMENTATION SCIENCE PROGRAM PROPOSAL to Assembly Member Bill Dodd - - PowerPoint PPT Presentation

FERMENTATION SCIENCE PROGRAM PROPOSAL to Assembly Member Bill Dodd

July 15, 2015

FERMENTATION SCIENCE PROGRAM

FERMENTATION SCIENCE PROGRAM

FERMENTATION SCIENCE PROGRAM

• California’s brewing industry is ranked first in beer production, with more than

381 breweries in state. In fact, according to the California Craft Brewer’s Association, California produces one in every five craft beers made in the

• country. Additionally, the Brewers Association has reported that 2,948,895

barrels of craft beer were produced in California in 2013.

• The top producing breweries include Sierra Nevada Brewing Company in Chico

and Lagunitas Brewing Company in Petaluma and the top producing regions include the South Coast and the Bay Area, which are home to over 60% of the state’s breweries.

• The Bay Area is home to 58 breweries and the Sacramento Valley is home to

18 breweries.

Workforce Demand

• As an industry that uses traditional and small‐scale production methods concerned

most about product quality, craft brewing is inherently labor‐intensive which contributes significantly to the state’s workforce.

• The jobs provided by the craft brewing industry can be seen in direct brewing

activities from brew‐masters and warehouse management to industries as diverse as agriculture, manufacturing, construction, transportation and the many other businesses that support the craft brewing industry.

• The craft brewing industry employs workers with a wide range of skills, and is also

an industry known for high wages. In 2012, an employee in the brewing industry received an average gross yearly salary of more than $37,000.

Source: California Craft Brewing Economic Impact Report (California Craft Brewers Association, 2013)

FERMENTATION SCIENCE PROGRAM

Workforce Demand

GRAPEVINE, TX. – A short walk down the beer aisle at a supermarket shows how popular craft brews have become. But the demand has grown faster than the skilled workforce. "We're kind of in a talent drought, because the industry has grown so fast it has sucked up everyone who was available," said Gary Humble, owner of Grapevine Craft Brewery in Grapevine, Texas. He opens a new storefront this week, but is still looking for skilled brewers to hire. "We're in a market that has grown so fast, we're entertaining applicants from outside the state right now just to fill those positions," Humble added. So Eastfield College in Mesquite is doing something unlike any other Texas school. Peter Boettcher, a German native and master brewer who worked for years at Miller Coors' Fort Worth brewery, teaches a small group of students there the science of brewing beer. Students spend three days in the classroom and two days in a local brewery each week for six weeks to earn a Journeyman Brewery Certificate. "They're different backgrounds," Boettcher explained about his students. "Some people do want to open their own brewery. Some people are already in the brewing industry and want to improve, want to move forward.“ Eastfield College is considering expanding its brewing classes, eventually offering an associate's degree and even a weekend course for home brewers. Nick Sorenson moved up from Houston to take the inaugural class that began two weeks ago. "There's a lot of literature you can read. You can learn the science behind everything, but it's not the same as getting your hands dirty and being in a brewery and seeing how it actually works firsthand," he said. Boettcher said the Siebel Institute in Chicago and the University of California at Davis are the only other schools offering similar technical courses that give students hands‐on

• experience. Central Washington University also has a craft brewing program, offering both a certificate program, and a bachelor of

science in craft beer. Source: Jason Whitely, WFAA 7:32 p.m. PDT July 8, 2015

FERMENTATION SCIENCE PROGRAM

FERMENTATION SCIENCE PROGRAM

July 2015 Job Listings in California

FERMENTATION SCIENCE PROGRAM

Strengths

NVC reputation!

• Alignment with viticulture, hospitality and culinary programs
• Location

Sip & Spit Legislation allows for beer in brewing program

Weaknesses

• Need to develop new

curriculum

• Legal limitation of sale of beer
• r cider produced by bonded

brewery

• Must phase implementation

Threats

• Competitive programs
• Cost

Opportunities

• U.S. breweries have tripled in the

past 10 years to about 3,000!

• Job market demand
• Sip & Spit ‐ SB 5774 (2013) allows

for beer in brewing programs

• Craft Brew at Farmer’s Markets ‐

AB 2004(2014)

• Pathway to UC/CSU

Strengths

• NVC reputation!
• Alignment with existing

viticulture, hospitality and culinary programs

• Bay Area location

FERMENTATION SCIENCE PROGRAM

FERMENTATION SCIENCE PROGRAM

Phase 1 Current

• Fee‐based

courses like Food & Beer Pairing, Business

• f Brewing

Phase 2 Spring 2016

• Fee‐based

certificates Phase 3 Fall 2016

• Credit Program

leading to certificate or degree

Program Implementation Timeline

FERMENTATION SCIENCE PROGRAM

CODE SECTIONS: An act to amend Section 25608 of the Business and Professions Code, relating to alcoholic beverages on school campuses. BACKGROUND: Existing law generally prohibits the sale, possession, or consumption of alcoholic beverages at a public schoolhouse. Existing law provides that this prohibition does not apply if certain conditions apply. AB767 (Chesbro, 2005) exempted from the prohibition wine produced by a bonded winery owned or operated as part of an instructional program in viticulture and enology. REQUESTED LEGISLATION: To also exempt from the prohibition beer or cider produced by a bonded brewery

• wned or operated as part of a community college instructional program in

fermentation science or brewing.