FERM 302 - Introduction to Brewing

Institution:

Saint Francis University

Subject:

Description:

As an introduction to brewing, the class focuses on barley, malt, hops, fermentation biology, beer composition, and sensory perception. Samples of beers are used to illustrate the sensory properties (flavor, color, foam and haze), microbiological processes, and chemical components that determine characteristics of various beer types. Students learn to recognize the major features of beers that determine quality. Students will also learn elementary processes to produce various types of beers.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.francis.edu

Phone Number:

(814) 472-3000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.