BREW 199 - Capstone I: Brewing Operations

Formerly: Capstone I: Brewing Methods III

Credit(s): 5

Prerequisite(s): a grade of “C” or better in BREW 101; admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
In this first-level capstone course, students will operate all aspects of the campus brewery. They will follow established standard operating procedures, and work collaboratively to produce beer from grain to glass. (Spring Semester)

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

Differentiate between the principles of QA and QC and outline the essential components of a quality system within a brewery.
Show competency in interpreting key analytical parameters for malt, adjuncts, water, hops, yeast, wort, and beer.
Describe brewing safety precautions and sanitation procedures.
Operate all aspects of the brewing facility, from raw ingredient procurement to packaging.
Follow established Standard Operating Procedures for all production equipment in the brewing facility.
Collaborate with others in complicated, dynamic, and/or ambiguous situations.