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Course Criteria
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2.00 Credits
This course will focus on the history of beer and brewing, the main processing steps involved in beer brewing, identification and characteristics of a variety of beer styles and flavors, beer serving and freshness, main ingredients used in brewing beer, and societal impact and legal regulation of beer and brewing.
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4.00 Credits
Students will learn the biological, chemical, and physical science related to brewing and the fermentation process.
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2.00 Credits
Click or tap here to enter text.Students will learn the biological, chemical, and physical science related to brewing and the fermentation process. Major areas of focus include yeast biology, malt and malt enzymes, and water chemistry. 100% Online Asynchronous
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4.00 Credits
In this course students will learn about the characteristics and variables related to the main ingredients used in the beer brewing process - water, barley/malt, hops, adjuncts, yeast, and other ingredients. The students will also learn more in-depth about the brewing process including equipment and procedures involved in wort production, fermentation, clarification, and filtration.
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3.00 Credits
This course focuses on the hot side of the brewing process, covering topics like milling, mashing, lautering, sparging, boiling, whirlpool, and knockout. Students will dive deeper into the study of grains and hops, and bring this knowledge together to develop their own recipes. 100% Online Asynchronous.
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4.00 Credits
Students will gain more in-depth knowledge and hands-on experience of the brewing and beer production process. The course will cover process, procedures, and best practices for each step in the brewing process.
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3.00 Credits
This course focuses on the cold side of brewing, covering all fermentation and cellar tasks, from CIP and SIP, to lagering, filtering, force carbonation, and dry hopping. From there, students will learn best practices for packaging beer, as well as industry standards for quality assurance and quality control. 100% Online Asynchronous.
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3.00 Credits
In this course students will develop a basic knowledge of bottling, canning, and kegging beer emphasizing best practices for stability and shelf life. Students will also learn about draught systems, packaging containers, and materials used in the brewing industry and quality control tests and measurements used on finished beer. This course will also include operation, safety and maintenance of brewing equipment and technology including hydraulic pumps, filtration systems, and heating and refrigeration technology.
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2.00 Credits
Brewing and Beer Steward Internship for online students. This 2-credit internship should be completed alongside BREW 1000 and BREW 1101 in the fall semester.
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4.00 Credits
Brewing and Beer Steward Internship
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