BREW 102 - Brewing Methods II

Credit(s): 5

Prerequisite(s): a grade of “C” or better in BREW 199, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
Concepts learned in first year of coursework will be reinforced as students operate the campus brewery and implement QA/QC techniques into their lab work. Students will develop their own beer brand, from building an excel recipe calculator, to brewing it multiple times on the pilot scale. They will interpret key analytical data to continuously improve the quality and consistency of their product. (Fall Semester)

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

Demonstrate the uses of brewery equipment and technology.
Understand and safely demonstrate the entire brewing process.
Understand recipe formulations and raw ingredient evaluation in the development of a quality beer brand.
Follow standard operating procedures.
Make informed decisions to adjust anomolies in daily production soas to produce a consistent and quality product.
Apply brewing safety precautions and sanitation procedures.
Collaborate effectively with classmates and instructors in a dynamic work environment.
Identify the challenges associated with increasing beer output volume on a commercial scale.