BRW 107 - Wort Production

Credits: 3
Variable Credit Course: No

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

Course Description: Provides training in the technology/science of wort creation and the brewing skills required to create the final product. Covers each critical factor in wort production from barley choices to mashing, sparging, wort boiling and cooling. Topics include barley, malt, hops, water analysis, brewing adjuncts, milling & mashing, sensory evaluation and how each aspect of the production process impacts the final product. Industry tours to observe the production process are included.

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

Student Learning Outcomes

Describe the wort production process.
Evaluate wort production through sensory evaluation.

Course Contents

Wort production process.
Evaluate wort production through sensory evaluation.

Instructional Units: 3