BREW 101 - Brewing Methods I

Credit(s): 5

Prerequisite(s): admission to the Brewing Science and Brewery Operations program and instructor’s consent.
Corequisite(s): BIOB 160.
This course provides an overview of the brewing process and best practices within the brewery, with an emphasis on safety, sanitation, and the transformations of raw materials required for brewing - namely malt, hops, water and yeast. (Fall Semester)

Course Learning Outcomes

Describe the steps of the brewing process and the basic equipment utilized for brewing beer.
Identify the main brewing ingredients–malt, hops, yeast, and water–and describe their contribution to beer production.
Summarize and demonstrate the basics of brewery cleaning and sanitation, and Clean in Place–C.I.P.–operations.
Demonstrate best manufacturing practices in a brewery setting.
Safely follow standard operating procedures–S.O.P.’s–and understand the relevance of processes in the production cycle of beer.
Collaborate in a team environment.