BREW 151 - Cellar Processes

Credit(s): 3

Prerequisite(s): a grade of “C” or better in BREW 102 and BREW 150, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
Corequisite(s): BREW 199.
This course provides an overview of cellar operations, including yeast pitching, fermentation, dry hopping, maturation, clarification, carbonation and stabilization. Topics include methods of secondary fermentation and aging, different filters and their operation, carbonation methods, and physical stability techniques. (Fall Semester)