BRW 270 - Sensory Evaluation and Analysis of Beer

Institution:

Pennsylvania College of Technology

Subject:

Description:

Quality control analysis of modified vs. control beer samples using human sensory evaluation as a tool. Samples are evaluated for industry quality with a focus on addressing flavor abnormalities that may occur from the quality of raw materials, brewing, fermentation, and/or sanitation processes. Sensory analysis of each sample will be supplemented with a comprehensive investigation behind the biochemistry that produced the off flavor as well as the intent to localize, eliminate, and avoid future contaminations.

Credits:

3.00

Credit Hours:

Prerequisites:

BRW 101 AND BRW 202

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pct.edu

Phone Number:

(570) 326-3761

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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