HR 125 - Introduction to Brewing Beer

Credit Hours: 3

This course will cover the complete brewing process from farm to glass. The student will learn how the separate processes interact to produce the final product. Beer and its effects on individuals–in particular its potential for abuse and the effects on society–will be studied. The participation in an alcohol awareness certification program (Serv-Safe Alcohol) sponsored by the National Restaurant Association will be required.

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

identify and analyze the basic ingredients in beer;
apply the basic principles of wort production and brew house operations;
recount the basics of fermentation and yeast in beer production;
describe the technologies and operation of equipment used in brewery operations;
identify the various filtration methods commonly used in beer production;
analyze the properties of finished beer and quality control to the brewing process; and
develop a Hazardous Analysis Critical Control Points (HACCP) plan for brewery operations.

F/S (N)