BREW 299 - Capstone II: Brewing Operations

Formerly: Capstone II: Brewing Methods IV

Credit(s): 6

Prerequisite(s): a grade of “C” or better in BREW 201, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
This course will further reinforce concepts learned in the program through practical brewing experience in the brewery. In this capstone course, students will apply knowledge and skills gained in the program to design, formulate, and brew their own beer product. An emphasis is on providing customer service, and collaborating with colleagues and coworkers. (Spring Semester)

Course Learning Outcomes

Design and brew a beer that meets generally acceptable standards.
Identify and describe the key contributors to beer flavor as well as defects, the pathways by which they arise and how to control those flavors.
Demonstrate knowledge of brewing safety precautions and sanitation procedures.
Collaborate effectively with co-workers in a dynamic work environment.
Identify the key microbial chemical and physical threats to brewing and beer quality, and determine the method of detection, prevention and elimination from wort to packaged beer.