BREW 160

Sensory Evaluation of Beer 3 Credits. 3 Lecture Hours. 0 Lab Hour

Cincinnati State Technical and Community College · UGRD · Fall 2026

1 section

Catalog description

A course on the visual, olfactory, and gustatory parameters used in the evaluation of beer. Topics include: aromas, finish, flavor/taste interaction, and factors affecting product quality; descriptive analysis/model systems; judging systems; and set-up and operation of beverage competitions. Prerequisites: CHE 110 and minimum age 21 View Sections

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Class #cincinnati_technical_and-0350Fall 2026UGRD

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