BREW 231 - Beer Styles and Sensory Evaluation III

Credit(s): 1

Prerequisite(s): a grade of ‘C’ or better in BREW 132, admission to the Brewing Science and Brewery Operations program, and instructor’s consent.
In this third-level Styles and Sensory course, students will build on concepts learned in the first year of coursework. Students will analyze defined beer styles, and judge them using accepted terminology. Students will provide process-driven and ingredient-driven feedback on beer quality, understanding the biochemical pathways that result in the formation of certain beer attributes. (Fall Semester)

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

Fluently describe the quality attributes of a beer, based on established style guidelines.
Identify off-flavors in beer, and describe the route of formation.
Critique commercial and peer-examples of beer, citing process and ingredient flaws.
Describe Methods of Analysis and Statistical Significance for beer tasting.