BRW 270 — Sensory Analysis of Beer
In this course, students will develop the sensory skills necessary to evaluate beer quality and recognize industry quality standards as well as flavor abnormalities that may arise. Students will be provided with commonly used terminology to define beer properties and analyze aromas, finishes, flavors, and expressions as established within the industry and judging systems. Special attention will be paid to understanding the biochemical and microbiological processes that create the gustatory and olfactory expressions amongst a range of styles, but also explain the off-flavors that might occur. Students will be equipped with the skills to pinpoint which steps of the processes raw material quality evaluation, brewing, fermentation, or sanitation cause various defects, and can work to improve quality in the future. This knowledge will also lend itself useful in understanding how beer is paired with foods and giving solid recommendations in customer service.
Prerequisites: BRW 201, BRW 202, BRW 250