Production of Wine Beer Spirits

Catalog description

Students will learn the procedures required for the biological and agricultural production of wine, beer and spirits coupled with the science of fermentation and the methodology required for the tasting of wine and beer for flavor/odor identification per industry guidelines. Lecture topics of student inquiry include: (1) the brewing of beer and the functional contributions of its ingredients, (2) wine production from vine to bottle, (3) the distillation of spirits and (4) the marketing, pairing and service of wine, beer and spirits. This course is designed for students/graduates who will potentially go into the business of not only growth and production, but also marketing and serving wine, beer and spirits. Registration Restriction: Participants must be 21 years of age or older to enroll. Corequisites: HO 426L Cross-Listed: NUTR 426 and PS 426 .