CRBW 317 - Principles and Biochemistry of Brewing

Description:
An introduction to the principles of brewing and biochemistry of fermentation processes important in the craft brewing industry. Includes the application of laboratory methods useful in product evaluation and quality control. Students must be 21 years of age or older. Formerly BIOL 317, students may not receive credit for both.

Prerequisites:
Prerequisites: CHEM 101 or CHEM 111 or CHEM 181 and MATH 153 with a grade of C or higher and acceptance to the Certificate Program or Brewing Program.

Credits: (4)