BREW 225 Brewing Practicum
(Contact Hours: 5) Students in this course gain practical sustainable brewing experience by formulating a recipe, selecting brewing materials, producing and fermenting quality wort, and the deliverance of final product. This work emphasizes the critical concepts learned from both BREW 140 and BREW 170. Students plan and perform all operational aspects, including testing, monitoring, and cleaning operation as well as recording analytical measurements throughout the process. Students will be tasked with critical thinking and continuous improvement in a fully functional brewery setting. Personal and operational safety is emphasized. PREREQUISITE: Successful completion of BREW 140, BREW 151, BREW 152, and BREW 170 is REQUIRED.