2020-2021 Catalog 
    
    Oct 19, 2021  
2020-2021 Catalog [PREVIOUS CATALOG YEAR]

BRW 100 - Beer Production and Styles


Description: Introduces origins, basic production methods, and identification of major beer styles.  Development of sensory evaluation skills for visual, aroma, taste, and tactile components of both typical beers and faults.  Must be 21 years of age or older to enroll.

Credits: 1
Lecture: 1
Lab: 0.5

Course Content:
  1. Elements of beer production
  2. Beer evaluation, selection, and service
  3. Categories of beer styles
  4. History and social significance of beer
  5. Food and beer pairings

Learning Outcomes:
  1. Use the basic terminology and methods of brewing. (1,3)
  2. Explore other unique ingredients that can be added to beer. (1,3)
  3. Explain the historical evolution of the necessary ingredients in beer production. (4)
  4. Differentiate between lagers and ales, including the yeasts and production methods used. (1-3)
  5. Explain the proper methods to pouring quality beer; employing beer clean glassware, utilizing suitable styles of glassware, and following appropriate presentation standards. (2,5)
  6. Apply techniques used to taste, judge, and evaluate beer styles. (2,3,5)
  7. Analyze global beer styles; including those from Germany, Belgium, the British Isles, and the United States. (3,4)
  8. Explain the basics of food and beer pairing, as well as how to create and evaluate a unique pairing. (2,5)
  9. Show competency in understanding the history and culture of beer (beer stewardship). (3,5)
  10. Demonstrate knowledge of social and regulatory environments regarding reasonable standards for responsible consumption. (1,2,4)

Required Assessment:
  1. Complete the exam for the certification of Certified Beer Server through the Cicerone program.