BRW 125 - Flavor Production and Control

Credits: 2
Variable Credit Course: No

Lecture Hours: 22
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Introduction to samples of flavor and aromatic compounds associated with the raw materials and the brewing process. Analyze the origins of those compounds, and provides foundational knowledge required to effectively control them. Topics include fermentation characteristics, malting effects, carbonation, flavor production, and beer freshness qualities. Includes training the palate to make informed decisions during the production process for beer. Learn about beer’s quality attributes such as foam, stability, color, aroma, attenuation, and ability to interpret the reasons why a product deviates from expected performance.

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

Student Learning Outcomes

Explain the quality attributes of beer, such as foam, stability, color, aroma, and attenuation.
Interpret the basic reasons why a product deviates from expected performance.
Appraise and control the key contributors to beer flavor, including defects, the pathways by which they arise, and how these flavors can be controlled.

Course Contents

Attributes of beers such as foam, stability, color, aroma, and attenuation.
Basic reasons why a product deviates from expected performance.
Key contributors to beer flavor, including defects, the pathways by which they arise, and how these flavors can be controlled.

Instructional Units: 2