200
This course establishes the foundational knowledge of the science and art of brewing and fermentation. Over this semester, you will brew your first small home batch; sterilize and maintain your equipment; as well as learn how and when to utilize malt, hops, and other ingredients crucial to quality production. You will also experiment with brewing with kits and extracts, undertake industrial fermentation, learn about yeast and its management, scale up to larger volumes, and finally bottle and preserve your product. The course will be use a number of formats such as lectures, labs, field trips, and class projects. This class will serve as the prerequisite to the Advanced Brewing and Fermentation Class.
class='sc-courselink' href='/en/2023-2024/2023-2024-undergraduate-general-catalog/courses/biol-biology/200/biol-216'>BIOL 216, and one of the following: CHEM145, CHEM201, or one 200-level Physics course.
Over the semester, you will brew different types of beers, apply theories of brewing to understand their impact on production, and learn various methods utilized in brewing and wine-making. You will also learn more about the commercial considerations of brewing through optimizing ingredients, troubleshooting production issues, and hands-on brew house, winery, and industry experiences. The course will be presented through a combination of lectures, labs, field trips, and class projects. This class will emphasize hands-on skills needed to operate fermentation equipment in various scenarios.