BREW 151 - Cellar Operations

Formerly: BREW 151 Cellar Processes

Credit(s): 3

Prerequisite(s): admission to the Brewing Science and Brewery Operations program and instructor’s consent.
This course provides an overview of cellar operations, including Clean-in-Place operations, fermentation monitoring, dry hopping, maturation, clarification, and carbonation. Students will be introduced to fermentation equipment and technologies and practice with different methods of finishing and stabilization processes. Students will assess yeast crops and understand best practices for growing and reusing yeast. (Fall Semester)

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

Describe fermentation technologies.
Identify typical and a-typical fermentation profiles.
Describe ‘green’ and mature beer flavors, and the methods to control their formation during fermentation.
Discuss yeast harvest and storage techniques.
Discuss yeast propagation technology and theory.
Explain the importance of beer stabilization and describe physical stability techniques.
Demonstrate clean-in-place operations on fermentation and maturation tanks.
Monitor fermentation progress, and identify appropriate times to ‘crash’ beer, remove yeast, dry hop, and transfer/clarify beer to prepare it for packaging.