Introduction to Brewing, Fermentation & Distilling


Introduction to brewing, fermentation, and distilling with the focus on ingredients, processes, products, and career opportunities within the large-scale brewing, craft brewing, and allied industries. Exploration of the history, traditions, and cultural impacts of brewing through sensory encounters with some of the most significant beer styles to emerge in the last 6,000 years. Study includes evaluation via tasting; therefore, students must meet Pennsylvania's alcohol age requirements. Discussion includes concepts related to beer's role in the area of hospitality and how informed beer-food pairings can enhance consumer experience. Fall Only.

3 Credits: 3 Lecture