BRW 201 — Brewing Science Operations I
Students will acquire knowledge of brewing science crucial to the management and operation of the laboratory brewing operations when converting raw materials to product. Students be able to recognize each raw material namely, malt, hops, water, and yeast and their characteristics and elaborate upon the processes necessary for manufacturing. This course ensures that students are able apply the appropriate calculations and analyze proper chemical properties at each level of the production process. It will highlight standard principles of milling, mashing, separating wort and hops, boiling, and chilling wort in order to yield high quality product. Quantitative and qualitative methods will be implemented to analyze the success and quality control throughout the process. This course will include laboratory meetings, case studies, and excursions to local partnered brewing facilities.
Prerequisites: BRW 103