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Explore the craft, culture, and commerce of specialty beverages

As global interest in beer and wine continues to grow, the Penn State School of Hospitality Management offers a dynamic 18-credit minor designed to prepare students for leadership in the beverage industry. This program blends science, service, and strategy—offering a comprehensive look at the lifecycle of specialty beverages.

What students gain

Students gain expertise in fermentation, production and service; insight into global beverage markets and cultural trends; and skills for careers in hospitality, retail, distribution and entrepreneurship.

Students will delve into fermentation science and beverage operations, marketing and international commerce, cultural and economic impact, and career pathways in the beer and wine industry.

Students will also learn to:

  • Identify responsible use, consumption and management of alcoholic beverages 
  • Articulate the legal, ethical, historical and societal impacts of wine and beer production, sale, and consumption nationally and globally 
  • Evaluate the organizational and operational stakeholders within the regulated beverage industry and how they collaborate effectively 
  • Interpret, assess and respond to current alcohol industry trends, including sustainability, health and business impacts of these trends on wine, beer and related industries 
  • Adapt to change and develop the ability for complex problem solving and decision-making 
  • Develop a strong service orientation as it relates to the sales, marketing, production and consumption of wine, beer and related products

Who should enroll? 

This minor is open to degree and non-degree students across disciplines. Whether you're a future sommelier, brewer, marketer, or entrepreneur—this minor adds flavor to your academic journey.

Students who are interested in enrolling in the Beer and Wine Industry Management minor should speak with their academic adviser.

For a complete list of courses required for the minor, please visit the university bulletin.