Asheville-Buncombe Technical Community College

Tucked into the Blue Ridge Mountains, Asheville-Buncombe Technical Community College (A-B Tech) offers a distinctly Appalachian approach to wine and beverage education. Since its founding in 1959, the public college has supported regional industry needs, but it was the 2013 launch of the Craft Beverage Institute of the Southeast that truly marked its commitment to fermentation science—encompassing wine, beer, and spirits.

A Multidisciplinary Beverage Education

A-B Tech’s Associate of Applied Science (A.A.S.) in Brewing, Distillation & Fermentation is one of the few programs in the country that trains students across all three major craft beverage sectors. While not a dedicated viticulture and enology (V&E) program, it includes wine-specific courses in cellar operations, wine chemistry, fermentation science, and sensory analysis. The curriculum is designed to produce professionals with broad technical skills, suitable for employment across wineries, breweries, and distilleries.

Classes are delivered in-person at the Asheville campus, where students have access to state-of-the-art production and lab facilities. While there is no bonded teaching winery, students make beverages in campus facilities for educational purposes.

Admission and Student Profile

The program maintains an open admission policy, requiring only high school completion and placement testing in reading and math. With cohorts averaging around 50 students per year, the program attracts a diverse mix of students in their 20s to 40s—many of whom are career-changers from culinary arts, hospitality, or brewing backgrounds.

Faculty, Alumni, and Industry Integration

Faculty bring real-world expertise in wine, beer, and spirits, reinforcing the institute’s hands-on, industry-oriented ethos. Alumni have secured positions in wineries, fermentation labs, tasting rooms, and production facilities throughout North Carolina. The college maintains active partnerships with beverage producers in the Yadkin Valley and Henderson County, and collaborates with the NC Winegrowers Association and regional hospitality networks.

Outcomes and Reputation

Graduates are known for their versatility and job readiness, particularly in the Southeast’s expanding beverage sector. Employers value the program’s breadth, especially in smaller markets where staff often work across multiple functions—from cellar work to tasting room service to fermentation QA.

Pros & Cons

✔ Strengths:

• Multidisciplinary training prepares students for a wide array of roles.

• Direct experience with fermentation processes in beer, spirits, and wine.

• Strong ties to North Carolina’s mountain wine scene and craft beverage network.

✘ Limitations:

• Not a dedicated viticulture program; limited focus on vineyard management.

• No bonded winery for commercial winemaking experience.

A Regional Identity

While not a vineyard-focused school, A-B Tech supports mountain viticulture and hybrid varietals such as Traminette and Chambourcin, which thrive in Western North Carolina’s cooler climate and higher elevation. The program plays a key role in linking wine education to the region’s burgeoning wine tourism industry, blending Appalachian heritage with modern craft beverage science.

Final Takeaway

Asheville-Buncombe Tech isn’t just a school for aspiring brewers or distillers—it’s a launchpad for those looking to understand fermentation in all its forms, including wine. For students who value breadth of training and hands-on experience in a collaborative, industry-connected environment, it’s one of the Southeast’s most dynamic options.