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Mar 18, 2026
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BRW 101 - Culture of Craft Brewing
Credits: 3
Variable Credit Course: No
Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0
Course Description: Introduction to sensory perception (taste & smell) as it relates to beer identification and quality, and considerations for food and beverage pairings. Topics include the history of brewing, craft vs. factory industrial models, alcohol & health, overview of the brewing process, ingredients used and beer styles. Includes industry tours and presentations from industry professionals.
Prerequisite: None.
Meets FQE Requirement: No
Integrative Experience Requirement: No
Student Learning Outcomes
- Appraise beer taste and smell for identification, quality and food and beverage pairings.
- Describe the history of brewing.
- Describe the brewing process.
- Describe the brewing industry and differentiate craft and factory models.
Course Contents
- Beer taste and smell for identification, quality, and food and beverage pairings.
- History of brewing.
- Brewing process.
- Brewing industry.
- Craft and factory models.
Instructional Units: 3
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