BREW 132 - Beer Styles and Sensory Evaluation II

Credit(s): 2

Prerequisite(s): BREW 131, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
This course will build on concepts learned in BREW 131. Students will identify off flavors and major styles in blind tasting panels, will be exposed to less common and obscure styles and defects in beer, while reinforcing the main flavors and flaws found in beer. Students will learn about contemporary style movements, addressing the historical roots of those styles, as well as the basics of beer pairings with food. Students should be prepared to take a Beer Steward Certification course if they choose to do so, upon the completion of the Styles and Sensory Analysis series and other related coursework. (Spring Semester)