Travel with UConn Brewing Innovation through Belgium, a country celebrated for its rich brewing heritage, diverse beer styles, and innovative production methods. Over the course of two weeks, students will visit historic breweries, modern production facilities, museums, and a research lab while learning about the chemistry, microbiology, and process engineering that define Belgian brewing. Through lectures, guided tours, and hands-on activities, students will gain a deep appreciation for how tradition and technology come together to create award-winning beers. From the Trappist monasteries still brewing within abbey walls to urban craft breweries pushing the boundaries of flavor and sustainability, this program offers a unique opportunity to experience brewing from multiple perspectives, including scientific, cultural, and entrepreneurial.

Course

ENGR 3195/BADM 4895/ANHR 3095: Special Topics: Brew Crew (1 credit)

Pre-requisites: Students must be enrolled in the UConn Brewing Innovation program and be at least 21 years of age to participate in this program.

Student Learning Outcomes

• Describe fundamental principles of brewing science and associated unit operations.
• Compare traditional and modern brewing methods.
• Explore sustainability practices in Belgian brewing.
• Analyze the role of ingredients, processes, and equipment design in beer quality.
• Interpret the cultural and historical significance of brewing in Belgium and its influence on different regions.
• Create a scientific communication product about a brewed beverage.

 

Apply Here

Application Deadline: February 1, 2026