Introduction to Brewing, Fermentation & Distilling

BRW102

Introduction to brewing, fermentation, and distilling with the focus on ingredients, processes, products, and career opportunities within the large-scale brewing, craft brewing, and allied industries. Exploration of the history, traditions, and cultural impacts of brewing through sensory encounters with some of the most significant beer styles to emerge in the last 6,000 years. Study includes evaluation via tasting; therefore, students must meet Pennsylvania's alcohol age requirements. Discussion includes concepts related to beer's role in the area of hospitality and how informed beer-food pairings can enhance consumer experience. Fall Only.

3 Credits: 3 Lecture

Principles of Brewing Science

BRW103

Introduction to the principles of brewing and fermentation as it relates to quality of raw materials. Topics include the history, varieties, purchasing, handling, storage, scientific principles, and standardized laboratory analysis of water, barley, hops, and yeast. Principles of recipe design will also be covered for various styles of beers. Fall Only.

4 Credits: 3 Lecture, 3 Lab

Corequisites:
ENL010, MTH011 or ENL111, MTH011 or ENL111, MTH123 or ENL111, MTH124 or ENL111, MTH180 or ENL111, MTH181

Operations in Brewing Science I

BRW203

Advanced principles of the brewing process as it relates to converting raw materials into chilled wort. Topics include milling, mashing, lautering, boiling, hopping, and chilling sterile wort with a focus on the associated standard laboratory practices with each processing step. (formerly BRW201) Fall Only.

5 Credits: 3 Lecture, 6 Lab

Corequisites:
BRW103

Operations in Brewing Science II

BRW204

Advanced principles of the brewing process as it relates to converting chilled wort into packaged beer. Topics include brewery fermentation and all post fermentation processes including, aging, hop additions, conditioning, filtration, and packaging with a focus on the associated standard laboratory assessments and industry operating procedures. Emphasis on data collection, analysis, and quantification. Spring Only.

5 Credits: 3 Lecture, 6 Lab

Corequisites:
BRW250

Prerequisites:
BRW203

Brewing Technology

BRW250

Principles and considerations of the design, construction, and maintenance of industry scale brewery equipment and facilities. Topics include the mechanical technologies and physical principles involved in the commercial manufacturing of beer. Spring Only.

3 Credits: 3 Lecture

Corequisites:
BRW204

Prerequisites:
BRW203

Brewing & Fermentation Science Internship

BRW269

Practical application of brewing and fermentation techniques in an industry setting. Participation in and observation of unit processing and management provides an opportunity to hone skills and assist in analyzing personal career goals. Students gain enhanced knowledge and competency with the opportunity to focus on the day to day processing, operations, and management of a brewery or related allied industry. A minimum of 80 hours is required to fulfill this internship.

1 Credit: 0 Lecture, 5 Internship

Prerequisites:
BRW203

Sensory Evaluation & Analysis of Beer

BRW270

Quality control analysis of modified vs. control beer samples using human sensory evaluation as a tool. Samples are evaluated for industry quality with a focus on addressing flavor abnormalities that may occur from the quality of raw materials, brewing, fermentation, and/or sanitation processes. Sensory analysis of each sample will be supplemented with a comprehensive investigation behind the biochemistry that produced the off flavor as well as the intent to localize, eliminate, and avoid future contaminations. Spring Only.

3 Credits: 3 Lecture

Corequisites:
BRW204

Prerequisites:
BRW203

Modern Topics in Zymurgy

BRW275

Advanced topics in fermentation using multi-media resources and research technologies (databases, search engines, publications, etc.) relating to the current research of brewing and related industries. Current published research in the field will be presented and discussed using the primary literature as a guide. Spring Only.

3 Credits: 3 Lecture

Prerequisites:
BRW250

Brewing & Fermentation Science Capstone

BRW280

Applied learning experience in which brewing and fermentation science knowledge gained from previous courses are used to complete a recipe design, practical malting and brewing, fermentation, analysis, quality assurance, and marketing and design. Course work includes documentation of all aspects of beer creation from recipe design to the final product. Spring Only.

3 Credits: 3 Lecture

Corequisites:
BRW204, BRW250