BREW 150 - Brewhouse Processes

Credit(s): 4

Prerequisite(s): admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
Corequisite(s): CHMY 123.
This course provides an overview of brewhouse operations as they apply to wort production. This includes the principles and practices of milling, mashing, wort separation, kettle boil, hop separation, and wort cooling. With each process, a quantitative and qualitative approach to methods of analysis will be discussed and practiced. Students will become familiar with the calculations and chemical reactions associated with the individual steps of wort production. (Spring Semester)