Science of Brewing II

Catalog description

This course is the second of two required courses in the Science of Brewing Certificate and involves a more thorough examination of topics discussed in Science of Brewing I and will address more advanced aspects of brewing and brewing issues including: All-grain recipe development; Yeast culturing and characterization; All-grain brewing processes; Scientific techniques to characterize beer and brewing ingredients. Prerequisites: BREW 301 ; 21 years of age or older by course start date.