and behind that growth is the rise of kraft brewers. still, the market for this kind of beer is not saturated, and want to work making ds. only 3 years old, hostile brewery is going at full speed. >> we currently brew roughly 3,000 barrels a year. we're trying to get to 15,000 barrels five years from now. >> reporter: a goal requiring more hands, mouths, and hulls. >> we'll be adding roughly two to three people every step of the way. >> a little better. >> a lack of experienced workers making the steps more challenging for owner connor horrigan, who like others want to adds seasoned workers to its current staff. demands for these workers behind san diego state university's decision to offer a professional certificate in the business of kraft beer. >> i'm trying to get into the marketing aspect of it. >> a home brewer for five years, 27-year-old ashley benson is among the more than 600 student who have taken courses, hoping to make beer their bread and butter. >> we get the e-mails saying we group, because we know that they can talk abou