Fundamental role of science in brewing beer, the ingredients in beer, and the process of brewing. Emphasis on QA/QC analysis and integration of beer throughout society. For non-science majors.
Investigation of science in the brewing industry through hands-on activities in the laboratory. Credit toward Liberal Arts Core given only upon successful completion of
BREW 170.
Concurrent Prerequisite
BREW 170 with a minimum grade of D-
(0.5 lecture, 1 lab) Introduction, discussions, methods and applications of various topics in the sensory evaluation of beer styles and common off-flavors present during the brewing process.
Survey of beer brewing, with a particular focus on the multidisciplinary connections in the science of brewing beer. Specific topics include the history, biology, chemistry, physics, and politics of beer.
Must be 21 + years old (photo ID required at first class session). Investigations in brewing beer with focus on practical applications of water chemistry, analysis of beer components, sensory evaluation. A project-based component stressing the multidisciplinary nature of brewing is required.
Study of fermentation in beer brewing from the biochemical, technical, and practical aspects. Focus on metabolism, methods that influence metabolism, and chemical analyses that evaluation fermentation.
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.
Concurrent Prerequisite
BREW 470 with a minimum grade of C
On-the-job experience in the brewing industry under the supervision of an area specialist.
Special Notes
Consent of instructor required.
Study of special topics in brewing and brewing laboratory science. Variable topics.