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