BREW 2100 Introduction to Brewing & Fermentation
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.
Offered
Every Interim
Notes
Previously: BREW 220