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