Microbrewing program to launch next fall
Wentworth, N.C. —
By next fall, Rockingham Community College will host the first program of its kind in the nation. The Brewing, Distillation and Fermentation program is on track to start in Rockingham County around August 2013, marking the first time such a program has been rolled out at a community college. College president Michael Helmick said the college has been in a mode for the past five to six years of cancelling programs, but this new programming, along with the revitalization of woodworking, is an attempt to turn those numbers around.
“I started talking to a few people and I wasn’t sure how it would go because this is a fairly conservative community, but this is a science-based program,” he said. “It has a heavy dose of chemistry and biology in it, and the curriculum side of the program would be focused on putting people to work in those industries.”
Local brewery MillerCoors in Eden and Piedmont Distillers in Madison have been consulted about the upcoming programming. Helmick said he wants to be clear that these companies have not agreed on hiring any graduates from the program, but he said all graduates will have the skills necessary to go straight to work at a brewery, open their own craft beer companies or pursue other opportunities in the food and beverage industry.
“We’re going to be teaching our students the science and technology behind manufacturing sanitary products and moving them from point A to point B,” he said. “Graduates will know what it takes to manufacture a safe and consistent product for consumers.”
The facility will be located in the Olde Leaksville Shopping District in Eden on Washington Street. Helmick said in addition to being an economic driver for the city, there were also many advantages for RCC locating the program at that location.
“It will get us off campus so that our regulations aren’t as tight as they are when we’re on campus,” he said. “We also have strong regulations of who goes into those classes. Students have to be 21 years old – we check ID’s – and we don’t allow people to just go in and mill around. We aren’t serving alcohol, but some tasting will be involved as part of instruction.”
A three barrel system, very similar to the setup at Appalachian State University’s four-year brewing and fermentation program, will be in place at the Eden location. Helmick said the setup will be as close to an industrial facility as possible.
As far as competition, Helmick said there is none with already established breweries and distillers. If anything, he said, it will increase sales.
“If you want to go out and start your own brewery, we will give you the skills to go out and start your own microbrewery,” he said. “This will not endanger any of our breweries in the region, because what we found in Asheville is that the more microbreweries you get, the more product you sell. That’s the fastest growing area in the industry right now.”
Looking toward the future, Helmick said he hopes for Rockingham County to become a hub for food and beverage production. He also hopes for a complete Rockingham County product with hops, wheat and barley being grown on campus.
“We will train technicians who will be ready to go in the field,” he said. “I think we will be a place where people can come for that type of training. We’ve already been hearing from the micro brewers who said they can’t afford to send their workers off to train in Germany or California, so we will be able to train those technicians here.”
The money has been allocated for the initial setup in Eden. He said the costs for the setup now will not be that expensive, but down the road when the program expands, high-tech equipment will become more expensive.
“Once we do go high-tech, we will have to start looking for support, but I think it will be appealing enough to our local industries that they will support it,” he said. “Maybe not by writing us a check, but by saying we will hire your workers. And that’s what we’re really looking for.”
Work has started with other interested community college on building a curriculum for the program. Dr. Jan Overman, vice president for academic affairs, said the program will include three credentials from the overall program which include sustainable agriculture, entrepreneurship and alternative fuels.
“People on the entrepreneurial track may want to setup their own little brew house, or those on the sustainable track may want to grow hops, sweet potatoes or something with high starch content to sell as a by product for fermentation,” she said. “It’s a fermentation science. It’s biodiesel, manufacturing and it’s business. It’s not about sitting on your porch having a brew. It’s a huge industry.”
Laura Coffee, dean of continuing education, said they offer a variety programs to support brewing including a beer school, home brew and craft classes and making craft beverages.
“Our biggest program is how to start your own brewery, meadery or winery,” he said. “Our craft beverages have really taken off and North Carolina is being looked at nationally second to Colorado for craft beverage production.”
The next class on Scottish ales will be held Nov. 17 from 1:30-4:30 p.m. Those wishing to participate can register online or they can call (336) 342-4261 ext. 2588.
