Introduction to Lagers and Ales
In-depth study of the relationship between ingredients, brewing processes, and aging in the production of fine lagers and ales of the world. The historic relationship with society and food will be identified and related to their mystique, tradition, and development. Study includes evaluation via tasting; therefore, students must meet Pennsylvania's alcohol age requirements. Designed to promote a professional understanding of the living, evolving nature of the malted beverage, how it is successfully paired with food, and why it has maintained a place on the tables of consumers in all social and economic circles around the world. 1 Credit (1 Lecture - 0 Lab) Corequisite(s): FHD145. Spring Only.