Introduction to Brewing and Fermentation

BRW101

Introduction to the field of brewing, fermentation, and distilling with the focus on the various career opportunities within the large scale brewing, craft brewing, and allied industries. 1 Credit (1 Lecture)

Principles of Brewing Science

BRW103

Introduction to the principles of brewing and fermentation as it relates to quality of raw materials. Topics include the history, varieties, purchasing, handling, storage, scientific principles, and standardized laboratory analysis of water, barley, hops, and yeast. Principles of recipe design will also be covered for various styles of beers and spirits 4 Credits (3 Lecture - 3 Lab) Corequisite(s): BIO108 and ENL111.

Operations in Brewing Science I

BRW201

Advanced principles of the brewing process as it relates to converting raw materials into chilled wort. Topics include milling, mashing, lautering, boiling, hopping, and chilling sterile wort with a focus on the associated standard laboratory practices with each processing step. 4 Credits (3 Lecture - 3 Lab) Prerequisite(s): BRW103.

Operations in Brewing Science II

BRW202

Advanced principles of the brewing process as it relates to converting chilled wort into packaged beer. Topics include brewery fermentation, cold side boil hops addition, aging, conditioning, filtration and packaging with a focus on the associated standard laboratory practices with each processing step. Cost analysis and legal issues associated with production and distribution will also be covered. 4 Credits (3 Lecture - 3 Lab) Prerequisite(s): BRW201. Corequisite(s): BRW250.

Brewing Technology

BRW250

Principles and considerations of the design, construction, and maintenance of industry scale brewery equipment and facilities. Topics include the mechanical technologies and physical principles involved in the commercial manufacturing of beer. 3 Credits (3 Lecture) Prerequisite(s): BRW201. Corequisite(s): BRW202.

Brewing and Fermentation Science Internship

BRW269

Practical application of brewing and fermentation techniques in an industry setting. Participation in and observation of unit processing and management provides an opportunity to hone skills and assist in analyzing personal career goals. Students gain enhanced knowledge and competency with the opportunity to focus on the day to day processing, operations, and management of a brewery or related allied industry. 1 Credit (0 Lecture - 5 Internship) Prerequisite(s): BRW201.

Sensory Evaluation and Analysis of Beer

BRW270

Quality control analysis of modified vs. control beer samples using human sensory evaluation as a tool. Samples are evaluated for industry quality with a focus on addressing flavor abnormalities that may occur from the quality of raw materials, brewing, fermentation, and/or sanitation processes. Sensory analysis of each sample will be supplemented with a comprehensive investigation behind the biochemistry that produced the off flavor as well as the intent to localize, eliminate, and avoid future contaminations. 3 Credits (3 Lecture) Prerequisite(s): BRW101 and BRW202.

Modern Topics in Zymurgy

BRW275

Advanced topics in fermentation using multi-media resources and research technologies (databases, search engines, publications, etc.) relating to the current research of brewing and related industries. Current published research in the field will be presented and discussed using the primary literature as a guide. 3 Credits (3 Lecture) Prerequisite(s): BRW250.

Brewing and Fermentation Science Capstone

BRW280

Applied learning experience in which brewing and fermentation science knowledge gained from previous courses are used to complete a recipe design, practical malting and brewing, fermentation, analysis, quality assurance, and marketing and design. Course work includes documentation of all aspects of beer creation from recipe design to the final product. 3 Credits (3 Lecture) Prerequisite(s): BRW202 and BRW250.