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