BRS 211 Advanced Craft Beverage Brewing
This course extends the knowledge and skills in BRS 111 while incorporating an advanced understanding of process technology, engineering, and recipe design. Students produce craft brewed beverages on both small scale and commercial brewing equipment. Students apply the principles of sanitation and safety, fermentation, technology, manufacturing processes, evaluation/flavor analysis, packaging basics, standard operating procedures (SOP’s), standard laboratory methods of analysis, and key process analytics, while producing multiple batches of beer. The relationships between the properties of malt, hops, water, yeast, equipment controls, and recipe/process design are considered so that students understand the critical control points in the brewing process and learn to produce the highest quality product. Essential components of quality (QA/QC) systems are outlined and the importance of Good Brewing Practices (GBP’s) with regard to biological and physical stability of the finished product are discussed.
Prerequisite
BRS 111 or permission of Program Director.