I mean who doesn't love beer?

Say the word "beer" and everyone smiles!

Tim Yarrington: If there is a professional brewer who doesn't like what they are doing,

I haven't met him yet.

Charles Imbro: If you want to brew beer, it's one of the best programs around.

William Ernst-Wingfield: Learning where everything comes from and how everything is done is just

amazing to me.

Tim Yarrington: The way the program is written and the way the program is instructed is from

the perspective of a professional brewer with more than 25 years of experience.

(New upbeat music) William Ernst-Wingfield: I looked at a degree in Chicago.

I looked at a degree in California and I ended up very much zoning in on this degree because

I did a lot of researching on Tim and I really liked his background in the industry.

Eric Tuller: It's not a guy who just sat and learned everything from books without ever

pursuing it.

He's actually out there in the field doing it.

His knowledge has a lot more weight than some guy who just is reading up on this.

Mike LaRosa: I would trust anyone that Tim would recommend to me.

I think he did a great job setting up the structure of the classes, the flow in which

the classes happen.

Tim Yarrington: Brewing draws on a lot of areas.

It's very scientific so love of science first and foremost.

John Callahan: I've been here over 38 years, a little over five years as Pennsylvania brewing

manager.

You need brewers who understand the science of the malt, the enzymes, the yeast, the hops.

William Ernst-Wingfield: Most of this degree is a science degree.

It's a lot of work.

I mean most of us are here an hour before classes every day studying and working on

everything beforehand.

Eric Tuller: We had a small handful of students who came in and they were like, "We're going

to make beer and this is going to be awesome."

And then they were like, "Oh, this is the reality.

Never mind."

Mike LaRosa: So you have to have a solid science background but it's sort of a bit like being

a chef.

You need a chef's intuition.

Tim Yarrington: The idea is exploring the intellectual concepts of the science in a

real learning facility.

Practical application is a very powerful way to teach.

Eric Tuller: This is one lab during the week that I look forward to because I get to throw

myself into this.

This is a venue where mistakes are allowed to be made.

Great learning lessons come out of it.

William Ernst-Wingfield: I want to do this.

I want to go to work every day and do this.

I want to come to class to learn this stuff.

(New upbeat music) Tim Yarrington: The Master Brewers Association

of America investigates the program.

They have what they call a recognition.

That puts us in a small pool of other programs in the country.

We are one of the few associate degree programs.

Charles Imbro: This field is dying for brewers.

Good educated brewers.

Not just brewers but people who actually know what they are doing.

Tim Yarrington: There are plenty of jobs out there.

It's a matter of finding the one that fits you.

The jobs vary with the breweries.

That's the variety of job opportunities that you might find.

Mike LaRosa: There's plenty of room for growth and there is certainly only upward mobility

going to happen in this industry.

Joe Callahan: You have to earn your stripes.

Work your way up.

You're going to scrub beer tanks and clean.

Mike LaRosa: You have to be able to get on your knees and fix a pump.

You have to be mechanically inclined.

You have to be able to troubleshoot.

Charles Imbro: If you enjoy beer and enjoy the art of making beer and different styles

of beer which are so vast, it's a great place to be, enjoying what you do every day.

John Callahan: Everyone here enjoys what they do.

I enjoy coming to work.

Mike LaRosa: I'm gratified seeing people drink my beer.

Bringing enjoyment to people's lives, that gives me self-value.

Tim Yarrington: I want to have some influence on the next generation of brewers and make

sure that we never lose that pleasure and that joy of the hard work of learning and

the discipline of brewing.

It's special.

For sure.

(Music fades)