CRBW 450 - Sensory Analysis for Brewing

Description:
Advanced sensory analysis of beer styles for quality control, recipe development, and identification of ingredients in the brewing process. Must be 21 years old. Permission by department. Course will be offered every year (Winter).

Prerequisites:
Prerequisite: CRBW 317, acceptance to the Craft Brewing Program.

Credits: (5)

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

Evaluate the aromas and flavors of beers for style and quality control.
Diagnose beer faults with respect to brewing processes.
Evaluate historical production of classic beer styles based on ingredients and brewing practices.
Design a multiple facility quality control program for beer production using an appropriate experimental design.
Develop and interpret spider graphs for aroma and flavor descriptors.

Learner Outcomes Approval Date:
10/4/18

Anticipated Course Offering Terms and Locations: