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.

Prerequisites

BREW 370 with a minimum grade of C

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.

Prerequisites

BREW 370 with a minimum grade of D-

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

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.

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