BIOL 464 - Brewing Methods and Evaluation

This course will combine the theoretical aspects of brewing with the practical side of making beer. Lecture topics will include such things as the basic ingredients used to make beer, the biochemistry involved in brewing, beer styles and evaluation of beer, and the historical, social, and political aspects of brewing. Lab exercises will include the production of many styles of beer and training in the methods of making and evaluating beers. Optional field may be a part of the course as conditions allow and could include unique opportunities to visit regional producers of malt, yeast, and hops as well as breweries where students will have the opportunity to engage with professional brewers about how to design recipes, brew on a large scale, and other facets of the industry (e.g., quality control, packaging, and distribution, etc.) (Minimum age 21 by the end of week 7 of the course.).

Prerequisites Senior Standing and permission of instructor.
Credits 4