BRW 125 - Flavor Production and Control

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Introduction to samples of flavor and aromatic compounds associated with the raw materials and brewing process. Analyze the origins of those compounds, and provides foundational knowledge required to effectively control them. Topics include fermentation characteristics, malting effects, carbonation, flavor production, and beer freshness qualities. Includes training the palates to make informed decisions during the production process for beer. Learn about beer’s quality attributes such as foam, stability, color, aroma, attenuation, and ability to interpret the reasons why a product deviates from expected performance. None