BREWING
BREW 100 – OVERVIEW OF BREWING SCIENCE & TECHNOLOGY
This introductory course introduces students to the basic methodologies that produce beer and the metrics and procedures by which beer quality is analyzed. Upon completion of this course students will be able to describe the processes of beer manufacturing and explain the roles of different quality procedures as they reflect in a finished product. Special focus will be given to the language of brewing and the determining characteristics of beer ingredients.
3 credits, (3 lecture hours)
BREW 300 – SENSORY EVALUATION & BEER STYLES
This course instructs students in beer styles and evaluation. Topics include: palate matching; off-flavor analysis; flavor-based ingredient evaluation; beer styles of America, Germany, Belgium & Great Britain; and style-based ingredient composition. Upon completion of this course, students will be able to distinguish between beer styles, determine off flavors, describe culturally specific ingredients as well as preparation for the Certified Beer Server exam. Students will be required to sample beers, and to facilitate this a $50 course fee will be assessed.
Prerequisites: BREW 100.
3 credits, (3 lecture hours)
BREW 310 – WORT PRODUCTION & FINISHING PRACTICES
This course instructs students in the principles of production of wort and packaging of beer. Students will focus on the chemical processes that occur during different phases of the brewing process; the methods of tracking wort production; measurement and documentation of brewing data; procedures for finishing beer including filtration, pasteurization, force-and natural-carbonation, and transferring beer between vessels; and principles in beer packaging in large and small pack format. Upon completion of this course students will be able to function as shift brewers by producing beer on a commercial brewhouse.
Prerequisite: BREW 100 Overview of Brewing Science & Technology
4 credits (3 lecture hours, 2 lab hours), fall and spring semester
BREW 320 – OVERVIEW OF THE CRAFT BREWING INDUSTRY
This course is an examination of the issues that affect the operations and business of the craft brewing industry. Specifically the course will focus on: the history and growth of the craft beer market, brewery models, the ingredient supply chain, the environmental impact of brewery waste the legal requirements of breweries, marketing of alcoholic beverages and destruction models. Upon completion of this course students will be able to construct a business model for a brewery that utilizes best brewery practices.
Prerequisite: BREW 100 Overview of Brewing Science & Technology
3 credits (3 lecture hours), fall or spring semester
BREW 350 – PRACTICUM 1: CELLAR MANAGEMENT & BREWERY PROCESSES
This practicum course focuses on the maintenance and sanitation of the brewery, brewhouse and production space as well as the production of wort. Upon completion of this course students will be able to produce wort in 1/2 bbl and 3.5 bbl batches and maintain appropriate sanitation in the brewery.
Prerequisite: BREW 100 Overview of Brewing Science & Technology
3 credits (6 lab hours), fall or spring semester.
BREW 360 – PRACTICUM 2: QUALITY FOODS
This practicum course focuses on the quality assurance and control issues that are necessary in a brewery setting. Upon completion of this course students will be able to test quality assurance and quality control elements throughout the brewing process & maintain the functions of a mid-size brewery lab. The topics to be covered will include: training and running sensory panels including statistical analysis, lab assessment of microbiological stability, organizing and running stocks for QA, optimizing brewery performance based on quality data.
Prerequisite: BREW 350 Practicum 1: Cellar Management & Brewe11y Processes(C or Better)
3 credits (6 lab hours), fall or spring semester
BREW 400 – BREWING TECHNOLOGY
This course is a deep examination of the mechanics and theory of varied brewhouse equipment through functionality. These include sweet w9rt production, bitter wort production, chilling, fermentation vessels, in-line measurement, critical process measuring points and packaging. Upon completion of this course students will be able to describe the different major options of beer production equipment and articulate the best choices for breweries of different sales and goals.
Prerequisite: BREW 310 Wort Production & Finishing Practices (C or Better)
4 credits (3 lecture hours, 2 lab hours) fall or spring semester
BREW 410 – RAW MATERIALS & MALTING
This course instructs students in key elements of ingredient use and selection as they pertain to brewing. Topics include: barley selection for malting and the malting process; flavor, aroma and biological outcomes of malting; hop cultivation, growth and measurement; hop selection; water chemistry and waste water management; and spicesm adjuncts and chemicals in brewing. Upon completion of this course students will be able to design specific beer styles based on ingredient selection that includes malt, hops, water profile and yeast strain to achieve specific flavor outcomes.
Prerequisite: BREW 100
3 credits (3 lecture hours)