Beer Appreciation

Catalog description

This course familiarizes students with beer appreciation. Topics include: the history of beer; what beer is; how beer is made and sold; how to evaluate the sensory properties of different styles of beer; the major beer producing regions of the world; developing, creating, and sustaining food and beverage beer programs; beer and food pairings; and proper beer service and presentation. Students will engage in applied research through beer production and sensory appreciation. Course Learning Outcomes 1. Understand the technical details of beer production, including but not limited to (a) history of beer, (b) grains and cereals, hops, and yeast, (c) brewing and wort production, (d) fermenting and lagering, and (e) bottling and packaging. 2. Understand the beer marketing environment, including but not limited to distribution, off-premise retail sales, on-premise hospitality sales, and beer tourism. 3. Identify the major beer producing countries of the world and assess beer styles indigenous to those areas. 4. Apply the principles of beer sensory evaluation. View Class Schedule