DIS 105 Field Work
This course reinforces and extends the knowledge and concepts being learned in the brewing and distillation science foundational coursework into the workplace settings of businesses that produce or support the production of alcoholic beverages (e.g. breweries, distilleries, cideries, grain and hop farms, tap rooms, malting and milling operations, beverage distributors, quality-control laboratories, etc.). During these experiences students will receive some hands-on exposure while working with and listening to the owners and operators of these critical segments of the alcoholic beverage industry.