Catalog Course Search Details

 Department:    BRW

 Course #:    125

 Credits:    2

 Variable:     No

 IUs:    2

 CIP:    011001

 EPC:    131

 REV:    2024

 Course Description  

Introduction to samples of flavor and aromatic compounds associated with the raw materials and the brewing process. Analyze the origins of those compounds, and provides foundational knowledge required to effectively control them. Topics include fermentation characteristics, malting effects, carbonation, flavor production, and beer freshness qualities. Includes training the palate to make informed decisions during the production process for beer. Learn about beer�s quality attributes such as foam, stability, color, aroma, attenuation, and ability to interpret the reasons why a product deviates from expected performance.

 Prerequisite  

Prerequisite: BRW 101 with a D or higher

Contact Hours (based on 11 week quarter)

Lecture: 22

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Explain the quality attributes of beer, such as foam, stability, color, aroma, and attenuation.
2. Interpret the basic reasons why a product deviates from expected performance.
3. Appraise and control the key contributors to beer flavor, including defects, the pathways by which they arise, and how these flavors can be controlled.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Attributes of beers such as foam, stability, color, aroma, and attenuation.
2. Basic reasons why a product deviates from expected performance.
3. Key contributors to beer flavor, including defects, the pathways by which they arise, and how these flavors can be controlled.