Fundamental role of science in brewing beer, the ingredients in beer, and the process of brewing. Emphasis on QA/QC analysis and integration of beer throughout society. For non-science majors.

Investigation of science in the brewing industry through hands-on activities in the laboratory. Credit toward Liberal Arts Core given only upon successful completion of BREW 170.

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.

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.

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.