The production of beer is a complex biochemical process. Add to this the involvement of chemistry, physics, mathematics, and engineering, and the need of the brewing industry for men trained in science becomes plain. In Europe and Great Britain this need is being met by a number of long-established schools of brewing. Some of these are associated with universities and brewing science forms a part of a broader program of education. Other specialized schools are devoted almost entirely to the training of brewery technicians. This paper takes a detailed look at the teaching of brewing science at the University of California, Davis, and points out the need for this and additional similar programs in the United States. The advantages of a university-level education in brewing science as a part of a broader program of food science are implied.