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| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| BREW_151_01 | Cellar Processes Meets: 8/24/2020-11/25/2020 Kalispell Campus Note: Students must be accepted into the Brewing Science and Brewery Operations program. Internet access is required for this course. Up to a quarter of the course content will be delivered online. | 3cr | TTh | 2:00PM-3:30PM | BREW 106 | 6 | J Byers |
Cellar Processes Prerequisites: admission to the Brewing Science and Brewery Operations program and instructor's consent.This course provides an overview of cellar operations, including Clean-in-Place operations, fermentation monitoring, dry hopping, maturation, clarification, and carbonation. Students will be introduced to fermentation equipment and technologies and practice with different methods of finishing and stabilization processes. Students will assess yeast crops and understand best practices for growing and reusing yeast. | |||||||
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This information was last updated on Tuesday, January 05, 2021 at 12:17:20 PM