**Review** Undergraduate Catalog 2025-2026

BREW 320 Sensory Analysis of Beer

(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. REQUIREMENTS: Students must be 21+.

1

Prerequisites

(Concurrent Prerequisite BREW 170 or Concurrent Prerequisite BREW 370 with a minimum grade of D-)

Offered

Generally offered Fall and/or Spring Annually

Repeatable Status

Course is repeatable with no limitations

Course Fee

Differential Tuition Required and Course Fee Required

BREW 370 Introduction to Brewing Science

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.
3

Course Fee

Differential Tuition Required