The Fermentation Science option from Oregon State University is one of just a handful of such programs in the nation. It’s a hands-on applied science class addressing the biological, chemical and physical processes of fermented foods, including those used in the production of (yep) craft beer (as well as wine, cheese, yogurt, soy sauce, pickles, breads, and our second favorite, fermented vegetables). Graduates enjoy a wide variety of employment opportunities — including some of the nation’s largest breweries. Graduates of this Fermentation Science option can “readily cross over from the beverage industry to the food industry with good preparedness,” says the OSU website. Learn more by watching the video above, then roll over to our big feature on brewing schools around the country.