MadTree Brewing will partner with Cincinnati State for Spring 2016 craft brewing class

November 16, 2015

Jean Russo Gould
Vice President, Marketing and Communications
Phone (513) 569-1519

MadTree Brewing will partner with Cincinnati State for Spring 2016 craft brewing class

Cincinnati State is offering a course about brewing beer for the 2016 Spring Semester designed specifically for the region’s burgeoning brewing industry.

BREW 100: Introduction to Craft Beer is an overview class that covers beer history and beer styles. It will include tastings, as well as instruction on proper techniques for serving, storing, identifying, and evaluating beer.

Students will work with a brewer from MadTree brewing to develop their own class beer – which then will be brewed at the brewery and available for tapping and sale in April or May 2016.

The BREW 100 course will be taught by Instructor Carla Gesell-Streeter, chair of the Communication and Theater Department and a founder of Hoperatives, a well-known regional blog devoted to craft beer.

“Cincinnati’s craft beer industry is exploding,” said Prof. Gesell-Streeter, who is developing the BREW curriculum at Cincinnati State. “Given our history as one of the great centers of American brewing, this is, I think, a welcome rediscovery of one of the region’s great traditions. What we’re trying to do here is train students who want to earn a living in the business.”

Cincinnati has one of the fastest growing beer markets in the country. It has gone from only five breweries and brewpubs in 2009 to almost 30 expected to be active by the end of 2016.

Gesell-Streeter said the College does not intend to provide courses for craft beer hobbyists or home brewers, but instead will focus on the re-emerging industry in Greater Cincinnati. The economic impact of that industry could be substantial, she noted, citing a 2014 study released by the Beer Institute which found that one job inside a brewery supports another 45 jobs outside.
Adds Kenny McNutt, co-founder of MadTree Brewing: “Starting a business is difficult, but launching a brewery presents a unique set of challenges for even the most savvy business person or skilled homebrewer. We are excited to share what we learned along the way with the BREW100 class.  These students will be some of the most prepared to make an immediate impact, whether starting their own or joining an established brewery.”

Enrollment in Cincinnati State’s “BREW” classes will be limited to students who are at least 21 years old. The 2016 spring semester BREW 100 class is scheduled to meet Mondays and Wednesdays from 4 p.m. to 5:15 p.m. starting January 11, 2016.  Also offered in the spring semester along with “BREW 160: Sensory Evaluation.” That course – which, like BREW 100, will carry 3 semester-hours of credit – will focus on the visual, olfactory and gustatory parameters used in the evaluation of beer. The BREW 160 class will cover such topics as aroma, taste and finish as well as the judging systems and other factors that are involved in beverage competitions. BREW 160 Mondays from 6 p.m. to 9 p.m. starting January 11, 2016. Enrollment for each class will be limited to 24 seats.

For more information on the class, please contact Prof. Gesell-Streeter at

Registration for the Spring Semester at Cincinnati State is now open, and closes January 5, 2016. Please visit for details.

Cincinnati State ( offers more than 130 associate degree and certificate programs in business technologies, health and public safety, engineering technologies, humanities and sciences and information technologies. Cincinnati State has one of the most comprehensive co-op programs among two-year colleges in the U.S.