(2 lecture, 3 laboratory) Must be 21+ years old (photo ID required at first class session). Investigations in brewing beer with a focus on the practical applications of water chemistry, analysis of beer components, and 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 evaluate 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.