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Apr 19, 2024
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2022-2023 Yavapai College Catalog [PREVIOUS CATALOG YEAR]
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BRW 150 - Science of Brewing
Description: The biology and chemistry of beer production. Emphasis on beer composition, analytical techniques, and the relevance of these analyses to beermaking decisions. Includes the industrial aspects of brewing, including the skills of sanitation, quality control, and analysis/trouble-shooting at each step of the brewing process. Must be 21 years of age or older to enroll.
Prerequisites: BRW 100
Credits: 2
Lecture: 1
Lab: 2
Course Content:
- Biology and chemistry of brewing
- Beer spoilage and quality control
- Chemical and physical analytical techniques
- Qualitative beer evaluation
Learning Outcomes:
- Explain the wort production process; including malting, mashing, the boil, and hop additions. (1)
- Evaluate the science of fermentation, yeast biology, enzyme activity, and metabolism of yeast to produce flavor compounds in addition to ethanol. (1-4)
- Demonstrate the analytical skills necessary to monitor (and trouble-shoot) throughout the wort preparation, fermentation, lagering (cellaring) stages of brewing, and in the overall quality control needed for production of beer. (3)
- Perform yeast cell counts and calculate pitch rates. (1,2)
- Measure the physical, chemical, and microbiological properties of beer. (3)
- Identify critical sensory constituents in beer such as SRM (color), ABV (alcohol content), OG-FG (beer gravities), attenuation and flocculation, flavor compounds and mouthfeel, paralleling the BJCP (Beer Judge Certification Program). (3,4)
- Demonstrate brew house sanitation. (2)
- Demonstrate knowledge of safe laboratory operations. (3)
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