ENGR 1933 - SCIENCE, TECHNOLOGY, & CULTURE OF CRAFT BREWING

Minimum Credits: 3
Maximum Credits: 3
Long Description This course will introduce students to the science of brewing and technology needed to design and operate a craft brewery. Students will learn and apply biology, chemistry, and foundational engineering concepts and equipment needed to convert grain, water, yeast, and hops into craft beer. Students will also develop product analysis and product design skills to justify brewing choices based upon brewing science, technology, economic, and cultural considerations. Judging craft beer quality is a sensory experience that draws upon technical, cultural, and geographic aspects of each beer style; different styles will be highlighted throughout the course. Student must be 21 years of age with government-issued photo ID by the first day of class in the term taken.
Academic Career: Undergraduate
Course Component: Lecture
Grade Component: Letter Grade

Click here for class schedule information.

Add to Portfolio.

Close Window