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.
Together, distillation, winemaking and brewing have a significant economic impact in the 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.
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 |
HRT 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
Current University of Kentucky Students
New Certificate ONLY Students
Post-Bacc (Returning) or Non-Degree Seeking UK Student
Adult Learner or Visiting Students
Martin-Gatton College of Agriculture, Food & Environment
S123 Ag Science – North
Lexington, KY 40546-0091
859-257-3469