BIOL 312 - Brewing Microbiology

Description:
An introduction to the biology of yeasts and other organisms important in the craft brewing industry. Includes the application of laboratory methods useful in brewing and quality control.

Prerequisites & Notes:
Prerequisites: CHEM 101 or CHEM 111 or CHEM 181 and MATH 153 with a grade of C or higher and admission to the Craft Beer Trade Certificate Program.

Credits: (4)

Notes:
Students must be 21 years of age or older.