The Brewing and Distillation Studies program was launched at ETSU only a few years ago in the fall of 2021. Since then, the program has continued to grow, reflecting the Appalachian region’s own growth within the industry.
“We noticed a few years ago that the brewing and distillation industry was becoming an important part of the economy of our region,” said Ron Roach, chair of the Department of Appalachian Studies and director of the Brewing and Distillation Studies program. “We wanted to recognize this as a valid kind of art form, really, passed down through the generations in this part of the country. But it’s also an important part of the economy, so we wanted to get involved from that angle, to help provide workers for this emerging workforce in the area.”
The program currently offers both a minor and a certificate, with more possibilities for growth in the future. Being part of an interdisciplinary program, the minor pairs well with several of the degrees offered at ETSU, including within the fields of business and marketing, management, media and communication, science and Appalachian studies. The certificate is designed for people who are already out in the workforce, either seeking a career change or who are already in the field looking for a credential.
The Hospitality and Tourism Management major, another fast-growing industry in the region, is also offering a concentration in Appalachian Craft Beverage and Culture.
Being grounded in Appalachian studies, the program has a strong focus on the history and culture of brewing and distillery within the region in addition to the science of the craft.
“We know the earliest major settlement in this area by the European settlers was in the 1760s. By 1771, they had a distillery in what is now Bristol. It became a big part of the economy in Tennessee. By the late 1800s, Tennessee was one of the top four or five states in the country producing spirits,” Roach said.
Tennessee enacted its prohibition laws 10 years earlier than the federal law, and even once the state repealed it, only three counties were allowed to produce liquor. It wasn’t until 2009 that Tennessee changed the law to allow distilling outside of those counties. Even with these limitations, the craft of brewing and distillation has had a strong traditional value within the area from the time of the early settlers who came from Scotland, Ireland and Germany until today.
“We explore a lot of those roots that those settlers brought with them because immigrants always bring their culture with them,” Roach said. “So not only did they bring the music that has evolved into modern American country music and bluegrass and gospel and all that, but they also brought their methods of agriculture, which included producing spirits and their distilling traditions.”
Today, brewing and distilling is more than a $4 billion industry within Tennessee, with more than 30 distilleries, 150 craft breweries and 60 wineries.
Since the beginning of the program, Roach has prioritized offering a hands-on learning experience for students by partnering with local businesses. From the launch of the program, the department has partnered with Tennessee Hills Distillery, and has continued to connect with other businesses such as Yee-Haw Brewing Company, Gypsy Circus Cider, Flaming Aces Distillery and Johnson City Brewing Company.
Through these partnerships, students are able to gain experience through internships and create connections with people within the industry for after graduation. The program, along with ETSU Career Services, has also helped students find summer internships across the country.
These internships also allow students the ability to focus on specific areas within the field, depending on their goals or interests.
For students interested in the subject, Roach encourages taking the introductory course, Foundations of Brewing and Distilling Studies, which can be taken as an elective. The course is often taught by professionals within the industry. It combines the history and culture of how the industry has developed over time, the scientific aspects of brewing and distillation, and the business and production side of it.
“We’re keeping history alive, but we’re also applying it to the economic well-being of our region and our area,” Roach said. “I really like this program from both of those standpoints, from the historical and cultural standpoint, but also the cutting-edge economic development. We want to help our region improve. One way we do that is by developing a broad-based, diverse economy.”
