Learn to Distill a Career in Beer and Wine in Tennessee

Jeff Adkins

The craft beverage industry in Tennessee is bubbling over with opportunities. The $4.2 billion industry in the state boasts more than 30 distilleries, over 150 craft breweries and some 60 wineries.

To meet the growing demand for talent in this field, colleges and universities are introducing programs that will prepare the next generation of brewers for industry success. 

“Brewing and distilling have played an important role in the Appalachian region for more than 250 years,” says Ron Roach, chair and professor, Department of Appalachian Studies at East Tennessee State University (ETSU).

“Immigrants from Scotland and Ireland brought a strong distilling tradition, while English, German and other settlers brought brewing. In recent years, brewing and distilling have seen incredible growth, so not only are these industries part of our regional heritage, but they play a growing role in our economy. As this industry grows, it is important that there be a steady supply of trained workers in our area, and ETSU is excited to help fill this need.” 

The university offers a brewing and distilling program in partnership with local companies Tennessee Hills Brewing and Distilling and Yee-Haw Brewing Co. Students learn the scientific and technical aspects of the field, including chemistry, microbiology and engineering. They also get to test drive their careers through work-based learning opportunities with the partners. 

Growing the Craft Beverage Industry in Tennessee

Jonathan Ball, chief operating officer at Rocky Top Wine Trail, graduated from Maryville College before the school began offering its minor in fermentation science, but he says he is keenly aware of how valuable these programs are to the growth of the industry. 

“It’s really important that students get that education before they come into the industry,” he says. “I came in without any previous experience in fermentation. I had the business acumen, which was also important, but having a base understanding of processes and the science behind them is even better.

“I spent the first eight to 12 months working in the industry, just dragging hoses and helping make wine so that I understood the basis of the business.” 

The combination of hands-on experience and formal academic training is preparing students for success in an industry that blends science, agriculture and business. 

The University of Tennessee Knoxville also offers internships at local wineries, during which students gain experience in marketing, production and even human resources. Pellissippi State Community College also participates in VESTA, a national program in viticulture and enology, which has placed interns and apprentices directly into Tennessee wineries. 

For students curious about career prospects in craft beverages and viticulture, Ball says the outlook is strong. 

“If any student is even halfway interested in this industry, I think they should consider giving it a shot,” he says. “It’s such a diverse business. It has a lot of growth potential.”