BRW 110 - Brewery Operations

Credits: 5
Variable Credit Course: No

Lecture Hours: 55
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Employees working in small, craft breweries need to be prepared to handle small equipment problems as they arise (pumps, valves, lights, motors, etc.) Covers essential topics of brewery operations, including brewery equipment and maintenance, tasks required in the brewing process, design/layout of brewery production areas, supply & product control, safety (production lines under pressure), cleaning & sanitation issues, disposal of liquid & solid brewery waste by-products, and storage & distribution systems. Discusses the processing and packaging of finished beer, including the most recent developments in alternative materials (such as plastic bottles) and super-high-speed bottling systems.

Prerequisite: BRW 101 with a D or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Demonstrate an understanding of the components of brewery operations.
Demonstrate common brewery maintenance procedures.
Practice safe and sanitary production.
Describe management techniques of production lifecycle from supply chain to waste management.
Troubleshoot common equipment maintenance issues.
Demonstrate knowledge of in-line instrumentation and critical process measurement points.
Discuss the costs and benefits of various packaging methods.

Course Contents

Components of brewery operations.
Safe and sanitary production.
Management techniques of production lifecycle from supply chain to waste management.
Common brewery maintenance procedures.
Common equipment maintenance issues.
In-line instrumentation and critical process measurement points.
Costs and benefits of various packaging methods.

Instructional Units: 5