BREW 132 - Beer Styles and Sensory Evaluation II

Credit(s): 1

Prerequisite(s): BREW 131, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
This course builds on concepts learned in BREW 131. Students will identify off flavors and major styles in blind tasting panels and use proper terminology in assessing the quality attributes of beer. Students will learn about contemporary style movements, addressing the historical roots of those styles and have an understanding of the different processes and ingredients used for production of generally-accepted beer styles. (Spring Semester)

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

Categorize beers within the major style categories using blind sensory analysis, identifying flavors derived from raw ingredients and processes.
Describe beer quality attributes using proper terminology.
Identify major off-flavors in spiked beer samples.
Determine sources of off-flavors in beer, e.g. oxidation, fermentation, raw ingredients and/or contamination.
Describe contemporary trends in beer styles, and the ingredients and processes used to create them.