This introductory course will familiarize students with the science, history, and culture of zymology (fermentation) and food preservation. Topics presented will include how food preservation advanced civilization, how fermentation is used to save lives as well as create beer, and how preservation techniques contribute to a sustainable lifestyle. Guest speakers, virtual field trips, and hands-on learning will provide an enriched learning experience. Knowledge gained through this course can be utilized by all majors interested in minimizing their impact on the environment, and those interested in the science of fermentation in research and consumer sciences.
Every Fall
Previously: BIOL 216
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.
Every Interim
Previously: BREW 220
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.
Every Spring
Previously: BREW 221
This is the final course of the series in the brewing and fermentation minor (both tracks), and builds upon knowledge and skills accumulated throughout all required courses. This course is intended to be a Senior Project course, in which you will work in groups to envision, produce, and market your own unique brewed or fermented product to a particular audience. You will also work with local brewers to create a unique “Brew of the Year” product to potentially be bottled and marketed. Assignments to include Preliminary Proposals, Business and Marketing Plans, Production Protocols, and Final Project Reports (to be presented to an audience of select technical advisors). You will also be required to attend 2-3 seminars discussing alcohol awareness and abuse prevention, as well as a certain number of hours in the hockey arena local craft beer/student designed booth.
All other required Brewing and Fermentation minor courses
Every Spring
Previously: BREW 401
Internships permit students to obtain credit for practical experience in brewing studies. Please consult the program coordinator for more information. Additional fees may apply.
Every Fall, Interim, Spring and Summer
Previously: BREW 395