BRW 140 - Beer Production II

1. Advanced beer styles
2. Production quality control and analysis
3. Fining, filtration, and stabilization
4. Distribution logistics for packaged beer
5. Inventory control and economics of craft brewing
6. Legal compliance

1. Explain the significance of the dissolved oxygen at multiple steps in the brewing process. (2-4)
2. Measure the basic process analytics required in a brewing context (e.g., brewhouse performance, bitterness recovery, etc.). (2)
3. Demonstrate the ability to design and brew a beer that meets generally accepted standards. (1,2,5)
4. Describe the key contributors to beer flavor, including defects, the pathways by which they arise, and how these flavors can be controlled. (1,2)
5. Show competency in interpreting key analytical parameters for malt, adjuncts, water, hops, yeast, wort, and beer. (1-3)
6. Apply clarification, fining, and filtration methods used in beer production. (3)
7. Explain standard methods of analysis and how these methods are employed from raw materials to finished beer. (2)
8. Demonstrate an understanding of federal and state licensing requirements for commercial breweries. (6)