(1 lecture, 6 laboratory) Students must be 21+ years old (photo ID required at first class session). Detailed investigations brewing with focus on the QA/QC applications to beer production. Key analyses include analysis of water, malt, hops, wort and beer. Detailed evaluation of beer via experimentation and sensory evaluation will be conducted. A project-based component is required.

(1 lecture, 6 laboratory) Students must be 21+ years old (photo ID required at first class session). Application of brewing laboratory science methods of malt, wort, and beer analysis during the production of microbrewery scale quantities of beer. A project-based component involving the creation of a quality assurance program for the operation of a microbrewery is required.

Prerequisites

Students must be 21+ years old (photo ID required at first class session). Analysis/design of brewery operations from malt intake to product distribution. A project-based course exploring beer production, facility design, and quality control. Focus on employee safety, HACCP, and FSMA principles.

Prerequisites

Individualized investigation under the direct supervision of a faculty member. Minimum of 37.5 clock hours required per credit hour.

On-the-job experience in the brewing industry under the supervision of an area specialist. S/U graded.

Study of special topics in brewing and brewing laboratory science. Variable topics.