BREW 225 Brewing Practicum
(Contact Hours: 4) Students in this course gain practical brewing experience by formulating a recipe, selecting brewing materials, producing wort, and packaging finished bright beer. This work includes demonstrating concepts learned to aerate wort, pitch yeast, ferment wort, harvest and manage yeast, and age, carbonate, and filter to produce bright beer successfully. Students plan and perform all operational aspects, including testing, monitoring, equipment operation and recording analytical measurements throughout the process to ensure that high-quality product is produced. Students are responsible for controlling raw material parameters and support streams, addressing waste and by-products, cleaning equipment, and cleaning-in-place (CIP). Personal safety and equipment safety is emphasized. PREREQUISITE: Successful completion of BREW 130, BREW 140, and CUL 100 is REQUIRED. BREW 150 and BREW 170 are recommended.