BRW 130 - Beer Production I

1. Brewing various styles of beer
2. Material selection and handling
3. Malting and wort production
4. Yeast selection for fermentation
5. Finishing and quality control
6. Beer packaging

1. Explain the four-essential brewing raw materials: malt, hops, water, and yeast. (1,2,4)
2. Formulate brewing recipes that reflect characteristics of primary beer styles. (1,2,4)
3. Complete the brewing process from raw materials to a finished product. (1-6)
4. Show a basic understanding of the relationship of brewing yeast to other living organisms. (4)
5. Distinguish differences between the bottom-fermenting/cropping (lager) and top-fermenting/cropping (ale) yeasts in terms of their practical brewing applications. (1,4)
6. Explain the nutritional requirements of yeast. (4)
7. Describe the evolution of carbon dioxide in fermentation. (1,4)
8. Apply multiple methods for the carbonation of beer. (5,6)
9. Explain the quality attributes of beer, such as foam, stability, color, aroma, and attenuation and interpret the basic reasons why a product deviates from expected performance. (1,2,6)
10. Identify the key microbial chemical and physical threats to brewing and beer quality and determine the method of detection, prevention, and elimination from wort to packaged beer. (4,5)
11. Explain the importance of traceability for product recall. (5)