Jul 03, 2022  
2020-2021 Undergraduate Catalog 
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

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CRBW 317 - Principles and Biochemistry of Brewing

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: 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)

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

  • Explain the compositional features and biochemistry of the four-essential brewing raw materials: malt, hops, water and yeast and how they transformed through the brewing process and contribute to beer styles.
  • Describe the history of brewing and technological changes that have occurred in the transformation of the four basic ingredients.
  • Demonstrate techniques and use of equipment to analyze pH, specific gravity, and hop bitterness.
  • Diagram the brewing and malting process and the use of equipment at each stage.
  • Demonstrate brewing process, standard operating procedures and safe use of equipment.

Learner Outcomes Approval Date:

Anticipated Course Offering Terms and Locations:

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