BREW 102 - Brewing Methods II

Credit(s): 5

Prerequisite(s): a grade of “C” or better in BREW 101, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
Corequisite(s): BREW 150.
This course will introduce students to the practical aspects of brewing on a commercial scale. In this second-level course, students will become familiar with keg cleaning and maintenance, CIP operations, wort production, fermentation tracking, and basic yeast handling, with an emphasis on safety and sanitation. (Spring Semester)