College of Agriculture, Food & Environment

Distillation, Wine & Brewing Studies

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Dr. Seth Debolt

Program Director

College of Agriculture, Food & Environment

College of Agriculture, Food & Environment

S123 Ag Science – North

Lexington, KY 40546-0091

859-257-3469

  • UC

Distillation, wine and brewing have deep historical roots in Kentucky. The first vineyards in the United States were established in Kentucky because of a unique combination of soil, water and climatic conditions. Bourbon was invented in in Kentucky in the 1700’s, and today 95% of the world’s bourbon is still produced in the state. More recently, craft breweries and cideries have rapidly expanded in Kentucky.

A Growing Industry

Together, distillation, winemaking and brewing have a significant economic impact in the Kentucky:

  • Bourbon is a $3 billion industry in Kentucky
  • The wine industry is growing rapidly in regional sales, jobs and economic impact, with 76 wineries currently located in Kentucky
  • Craft breweries and cideries have expanded into Kentucky of the past decade feeding the fastest growing element of the international beer market
  • Distillation jobs employ 16,000 Kentuckians with average annual salaries of $91,000
  • Bourbon and wine tourism are rapidly growing and bringing thousands of visitors annually to central Kentucky

There is tremendous potential to grow these industries. Specific grapevine cultivars and unique cultural terroir make Kentucky a unique region for wine production. Expansion of boutique craft distilleries and the growth and premiumization of Bourbon brands has enhanced innovation and the regional economic footprint. Regions of Eastern Kentucky have outstanding potential to support long term development of wine and nature (outdoors) based tourism. Opportunities exist for local wheat production, new barley varieties and local apple orchards to support the growth of Kentucky signature products. 

Program Requirements 

To complete the Distillation, Wine and Brewing Studies (DWBS) certificate, students must successfully complete 12 credit hours (i.e., four courses). All DWBS students must take A&S 306 and PLS 335. The remaining six credit hours (two courses) may be chosen from the list below. 

Course Prefix Course Title  
A&S 306 Spirit Chemistry Required
PLS 335 Distillation, Wine & Brewing Science Required
AEN/TSM 341 Brewing Science & Technology* Elective
FSC 430 Sensory Evaluation of Foods Elective
FSC 538 Food Fermentation Elective
HMT 420 Beer, Wine and Spirits Tourism Principles and Practice* Elective
PLS 336 Introduction to Viticulture: Grape Production Elective
PLS 337 Introduction to Enology: Wine Production* Elective
PLS 389 Wine Appreciation* Elective
PLS 395 Special Problems in Plant & Soil Science Elective
PLS 399 Experiential Learning in Plant & Soil Science Elective
WRD 225 Craft Writing Elective
CME 480 Bourbon Production Engineering for Chemical Engineers** Elective
EGR 380 Bourbon Production Engineering for Non-Chemical Engineers Elective

 


* Must be 21 years old to enroll (by the first day of class) 
** Pre-requisite: CME 415

More Information

Admission Instructions

  • Current University of Kentucky Students: Contact your primary academic advisor to declare your intent to complete the certificate. You should also contact Victoria Pook, DWBS program representative, with your student ID number so you may be added to DWBS email list. 
  • Post-Bacc (Returning) or Non-Degree Seeking UK Student: Contact Victoria Pook, DWBS program representative, to receive instructions on enrolling. 
  • Adult Learner or Non-UK Student (i.e., have never attended the University of Kentucky): Create a new user account with the University of Kentucky. 

Contact

Dr. Seth Debolt

Program Director

College of Agriculture, Food & Environment

College of Agriculture, Food & Environment

S123 Ag Science – North

Lexington, KY 40546-0091

859-257-3469