BRW 105 - Raw Materials

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Covers the basic ingredients used in brewing: malted barley (and other adjunct grains), hops, yeast and water. Provides an overview of the role various raw materials play in the production of beer and other food products and the importance of these ingredients in the flavor profiles imparted. Topics include hop varieties, barley types, breeding & selection, growing, harvesting, drying and malting of grains, yeast types, and water properties. Learn about the “grain to glass” philosophy and how local brewers are incorporating locally sourced raw materials into their craft beverage products.

Prerequisite: None.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Explain the four essential brewing raw materials: malt, hops, water, and yeast.
Explain the applications of brewing raw materials.
Describe the “farm to glass” philosophy of craft brewing.
Demonstrate knowledge of sustainability practices for raw materials, water, energy, processing, and brewery waste.

Course Contents

Brewing raw ingredients.
“Farm to glass” philosophy of craft brewing.
Applications of brewing raw materials.
Sustainability practices for raw materials, water, energy, processing, and brewery waste.

Instructional Units: 3