HR 128 - Sensory Evaluation of Beer

Credit Hours: 3

In this course, the student will develop beer sensory skills. The student will develop a deeper understanding of beer flavors and beer terminology. Students will be provided with samples to identify sensory attributes and also measure the intensities of those attributes in beer. Student will also evaluate major beer components/ingredients and their relation to the end product. Statistical data and the procedures used to keep the data will also be studied.

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

vindicate the significance of beer flavor development, control, and terminology;
compare the strengths and weaknesses of different types of sensory evaluation;
analyze results from different types of sensory evaluations and recordkeeping;
distinguish between different styles of beer through tasting; and
integrate data with scientific findings.

F/S (N)