FERM 302 - Introduction to Brewing

(4 credits)

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. Students must be at least 21 years of age at the start of the course. Three lecture periods and one four-hour laboratory.