2020-2021 Catalog 
    
    Mar 07, 2021  
2020-2021 Catalog

BRW 110 - Brewing Equipment and Maintenance


Description: Provides a foundation in brewing equipment, brewery operation, and process design and economics. Engineering considerations including operational safety, fermentation kinetics, unit operations, and economies of scale. Maintenance and operation of brewing, packaging equipment, and warehouse machinery. 

Credits: 4
Lecture: 3
Lab: 2

Course Content:
  1. Brewer equipment
  2. Engineering and design of brewery operations
  3. Grain handling
  4. Packaging machinery
  5. Preventative maintenance
  6. Safe working practices

Learning Outcomes:
  1. Identify various types of equipment such as brewing systems, plate chillers, pumps, filters, and distillation columns. (1,2)
  2. Design a workflow process for the production of beer. (2-4)
  3. Explore the utility requirements for commercial brewing operations. (2)
  4. Explain the operation of common packing equipment. (4)
  5. Summarize the basics of brewery cleaning and sanitation. (1,2)
  6. Differentiate between the principles of QA and QC and outline the essential components of a quality system within a brewery. (1,2)
  7. Demonstrate knowledge of in-line instrumentation and critical process measurement points (CPMP). (2,5)
  8. Explain safe working practices for fermenting room operations including the hazards associated with carbon dioxide. (6)
  9. Prepare to complete the OSHA 10-hour General Industry exam. (6)
  10. Show a basic understanding of the regulatory environment with regards to overseeing breweries-food safety, brewhouse safety, and environmental compliance. (6)
  11. Demonstrate knowledge of sustainability practices for raw materials, water, energy, processing, and brewery waste. (2,6)

Required Assessment:
OSHA 10-hour General Industry exam