I have been reading with a great deal of interest all the comments regarding education, training and brewing jobs. Some great insight has already been provided so far and I have little to add. The point made about learning the science underpinning the processes we carry out in a brewery is extremely valid as is the one regarding practical experience. Brewing in a microbrewery or brewpub is a physical job where a sequence of practical tasks are carried out in a specific order. In a successful small brewery this is done under the supervision of a competent professional with knowledge of the science behind the process. Of course it is preferable if the person carrying out the tasks is also in possession of the facts and theories underlying the processes.
If I may take a moment to blow my own trumpet, one school, the American Brewers Guild offers a slightly different approach. First the student learns the theory then spends time working in a brewery as an intern as part of the course. The employer gets an employee that has learned the science to the same high standard as the other schools, but also has spent an extended period of time in a working production brewery learning the practical skills.
I graduated from Heriot-Watt with a degree in Brewing Science 20 yrs ago and really missed out early in my career in small breweries due to a lack of practical training.
American Brewers Guild
800 636 1331