BRW 103 — Principles of Brewing Science
This course will provide a broad overview of the principles involved in brewing and fermentation science. Basic knowledge of quality and recipe design for various styles of alcoholic beverages will be covered, as well as a general history and understanding of raw materials, proper laboratory techniques, brewing processes, quality assurance matters, and varieties of beverages. The course will act as an introduction to brewing and fermentation sciences in context and will include laboratory meetings, case studies, and excursions to local partnered brewing, packaging, and/or distribution facilities for inspection/ assessment of operational equipment.