Course 1: The Science of Brewing
Introduction to the principles of biology, microbiology, history, and chemistry of brewing. This course overviews the basic concept of brewing, aspects of beer styles, and how characteristics of water, hops, malt, and yeast, affect the brewing processes (e.g., how to calculate malt extract for wort strength, mash pH and enzyme efficiency, hop acid utilization for bittering, yeast strains and fermentation temperatures, etc.). Safety regulations and alcohol appliance will also be addressed in this course.
This is a 5-week, online asynchronous course.
- Learning Outcomes:
- Identify the four-essential brewing raw materials: malt: hops, water, and yeast
- Describe the basic technological and manufacturing processes required to transform raw materials into forms suitable for brewing
- Show competency in understanding the history and culture of beer
- Demonstrate an ability to measure, report, and interpret the basic process analytics required in a brewing context
- Show competency in interpreting key analytical parameters for malt, adjuncts, water, hops, yeast, wort, and beer
- Explain the unit processes leading from raw materials to packaged product
- Explain the concept of standard operating procedures and analysis and how these are applied from start to finish of a product
- Demonstrate knowledge of social and regulatory environments regarding reasonable standards for responsible consumption of alcoholic products
