BREW 131 - Beer Styles and Sensory Evaluation I

Credit(s): 1

Prerequisite(s): Admission to the Brewing Science and Brewery Operations program and instructor’s consent.
This course introduces the range of established and emerging brew styles. Students will learn about major style categories, and survey the methods used to create them. This course introduces the critical evaluation and judging of a beer’s sensory properties. (Fall Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Describe a range of beer styles and the methods used to create them.
Use discipline-specific terminology to describe beer’s quality attributes, such as foam, stability, color, aroma, and attenuation beer characteristics.
Conduct sensory evaluation of beers, including detecting off-flavors in beer.
Appraise the style-specific properties of beers.