Spring Semester 2021 - Credit Courses

Beer Styles & Sensory Eval II

Prerequisites: BREW 131 and admission to the Brewing Science and Brewery operations program and instructor's consent.This course builds on concepts learned in BREW 131. Students will identify off flavors and major styles in blind tasting panels and use proper terminology in assessing the quality attributes of beer. Students will learn about contemporary style movements, addressing the historical roots of those styles and have an understanding of the different processes and ingredients used for production of generally accepted beer styles.