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Dec 08, 2024
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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.
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