BRW 120 - Essentials of Quality Assurance/Quality Control

Credits: 3
Variable Credit Course: No

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

Course Description: Learn the tools and procedures used by breweries worldwide to evaluate beer at every important phase of production. Covers a full range of topics related to Quality Assurance/Quality Control (QA/QC)and tools required to create beers of the highest quality and consistency. Differentiate between the principles of QA & QC and the essential components of a quality production system within a brewery. Topics include sensory evaluation, analytical testing, microbiological testing, lab safety and standard practice, practical and usable analytical methods, sampling techniques, QC methods for fermentation and packaged products, and taste panel design and management. Learn how to use PH meters, CO2 volume meters, thermometers, and calibration techniques to maintain temperature consistency.

Prerequisite: BRW 103 with a D or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Differentiate between the principles of QA and QC.
Outline the essential components of a quality system within a brewery.
Explain the relevance of key analytical parameters applied to malt, hops, water, and yeast.
Explain the concept of “standard methods of analysis” and how these methods are employed from raw materials to finished beer.
Perform common measurements using industry-recognized standard methods and instrumentation on raw materials, in-process streams, finished products, and packaged beer for the purpose of assessing their quality.

Course Contents

The principles of QA and QC.
Components of a quality system within a brewery.
Key analytical parameters applied to malt, hops, water, and yeast.
Concept of “standard methods of analysis” and how these methods are employed from raw materials to finished beer.
Common measurements using industry-recognized standard methods and instrumentation on raw materials, in-process streams, finished products, and packaged beer for the purpose of assessing their quality.

Instructional Units: 3