BREW 3100 Advanced Brewing and Fermentation
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.
Offered
Every Spring
Notes
Previously: BREW 221