HR 127 - Brewing Ingredients

Credit Hours: 2

In this course, the student will learn how various ingredients in the beer-making process affect the style and quality of beer; and will examine barley and malting: the growing and selection of barley, the different varieties for malting and the technology, and science of malting grains for different beer styles. The student will analyze malt and specialty malts, and examine the growing of hops and varieties of hops that come from principle production areas worldwide.

Course Outcomes
Upon completion of this course, the student will be able to:

describe the science involved in the malting process including grain physiology and the biochemistry of malting;
analyze the differences between a variety of malts and how they can be used for different beer styles;
evaluate the effects of hops on wort production and the development of beer flavors and aromas;
interpret the differences in hop growing from principal production areas worldwide; and
identify the importance and relevance of the role water has in the brewing process.

F/S (N)