Catalog Course Search Details

 Department:    BRW

 Course #:    120

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    011001

 EPC:    131

 REV:    2020

 Course Description  

Learn the tools and procedures used by breweries worldwide to evaluate beer at every important phase of production. Covers a full range of topics related to Quality Assurance/Quality Control (QA/QC)and tools required to create beers of the highest quality and consistency. Differentiate between the principles of QA & QC and the essential components of a quality production system within a brewery. Topics include sensory evaluation, analytical testing, microbiological testing, lab safety and standard practice, practical and usable analytical methods, sampling techniques, QC methods for fermentation and packaged products, and taste panel design and management. Learn how to use PH meters, CO2 volume meters, thermometers, and calibration techniques to maintain temperature consistency.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 33

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. Differentiate between the principles of QA and QC.
2. Outline the essential components of a quality system within a brewery.
3. Explain the relevance of key analytical parameters applied to malt, hops, water, and yeast.
4. Explain the concept of �standard methods of analysis� and how these methods are employed from raw materials to finished beer.
5. Perform common measurements using industry-recognized standard methods and instrumentation on raw materials, in-process streams, finished products, and packaged beer for the purpose of assessing their quality.

General Education Learning Values & Outcomes

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

Course Contents

1. The principles of QA and QC.
2. Components of a quality system within a brewery.
3. Key analytical parameters applied to malt, hops, water, and yeast.
4. Concept of �standard methods of analysis� and how these methods are employed from raw materials to finished beer.
5. Common measurements using industry-recognized standard methods and instrumentation on raw materials, in-process streams, finished products, and packaged beer for the purpose of assessing their quality.