KVCC Home to One of the Nation’s Only Brewing Programs Jon Becker MiBrewTrail Parents and administrators may choose to believe otherwise, but beer and partying have long been a part of college campus culture in Michigan and throughout the nation. Yet protective Moms and Dads and image conscious school executives can rest easy when beer is on the agenda at Board meetings and other high-level sessions on the campus of Kalamazoo Valley Community College. That’s because these meetings aren’t hand-wringing sessions on discussing whether to revoke an out-of-control fraternity’s charter over alcohol-related infractions. They are more likely to center on enhancing educational partnerships with Ferris State University or Western Michigan University. Or furthering student-centered connections with Michigan’s oldest craft brewery, family-owned and operated Bell’s Brewery, and other craft breweries. You see, Kalamazoo Valley Community College is home to a Sustainable Brewing program, one of the few of its
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kind in the nation. Instead of kegs and raucous parties, think about a rigorous science-based curriculum that prepares students for a variety of professional jobs in Michigan’s exploding craft beer industry. “Students graduating our program are equipped to succeed in virtually all entry-level positions in the industry,” said Aaron Ross, who along with Brian Lindberg are the Sustainability Program instructors. “We teach students to thrive for understanding and growth beyond our influence. This is not just specifically at breweries.” As Ross points out, the program’s graduates are also qualified to work in other industry occupations such as suppliers of ingredients and technology, distributors, taproom managers, researchers, and brewery lab technicians. Some even make the leap to opening their own brewery. “We have one student who has since opened his own brewery outside of Tokyo,” Ross said. “It’s a success. We try to expose students to many facets of the industry in hopes they find what resonates with them. Our placement
rates are high and we continue to build relationships within the industry to further increase this statistic.” One of those relationships is with Bell’s Brewery. The company offers a full, oneyear internship for KVCC students that take them through the many sectors of brewing. “John Mallet (Bell’s V.P. of Operations) and the team over there take what we have taught them and put the rubber to the road. One Bell Brewing Company has also been an asset to the program, offering much of the hands-on learning as Bell’s,” Ross said. Sustainability Brewing students have several options for enrollment. The first is a 34 (soon to be 36) credit certificate that centers on the production of beer. According to Ross, this is the most popular track. A full-time student can complete the program in one year. Courses span from the history of brewing, ingredients, brew house and cellar operations, to sensory and styles, brewery management, quality assurance and other areas. This isn’t just about book study, either. The college actually has its own brewery
MI Brew Trail |Fall 2021
