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+.

Credits

1

Offered

Generally offered Fall and/or Spring Annually

Prerequisite

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

Repeatable Status

Course is repeatable with no limitations

Course Fee

Differential Tuition Required and Course Fee Required