BREW 160 — Sensory Evaluation of Beer 3 Credits. 3 Lecture Hours. 0 Lab Hour

A course on the visual, olfactory, and gustatory parameters used in the evaluation of beer. Topics include: aromas, finish, flavor/taste interaction, and factors affecting product quality; descriptive analysis/model systems; judging systems; and set-up and operation of beverage competitions. Prerequisites: CHE 110 and minimum age 21 View Sections

Prerequisites: CHE 110