BREW 131 - Beer Styles and Sensory Evaluation I

Credit(s): 2

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.
This course provides an introduction to the range of established and emerging brew styles. Students will learn about each style and sub-category, and analyze the methods used to create them. This course also provides an introduction to the critical evaluation and judging of a beer’s sensory properties. Students will learn the vocabulary associated with judging, and will develop their ability to detect defects in beer and identify a wide range of beer flavors. (Fall Semester)