BREW

BREW 100 Introduction to Craft Beer
3 Credits. 3 Lecture Hours. 0 Lab Hour.

An introduction to craft beers and brewing for those not pursuing the Brewing Science associate's degree. Topics include: beer and brewing history, production, characteristics, taxonomy, and evaluation.
Prerequisites: None

BREW 105 Beverage Tour and Tasting Management
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on developing, marketing, and managing the craft beverage tour experience. Topics include: providing customer service, implementing special events, and operating a tasting room.
Prerequisites: BREW 100

BREW 110 Brewing Sanitation and Safety
2 Credits. 2 Lecture Hours. 0 Lab Hour.

A course on sanitation and safety procedures applicable to brewing products, facilities, and equipment. Topics include: selecting, handling, and storing the chemicals required for sanitation control within the brewing process.
Prerequisites: Admitted to the BREW degree program

BREW 120 Brewing Technology and Calculations
2 Credits. 1 Lecture Hour. 3 Lab Hours.

A course on the equipment and mathematical calculations used in craft brewing production. Topics include: using brewing equipment and other technology related to scheduling/record keeping, developing recipes, and calculating use of alcohol and other ingredients.
Prerequisites: Admitted to the BREW degree program, and MAT 093 or MAT 105 or appropriate placement test score

BREW 130 Brewing Production
4 Credits. 2 Lecture Hours. 4 Lab Hours.

A course on basic methodologies used in the production of beers. Topics include: recipe development, basic sanitation techniques, fermentation management, and storage.
Prerequisites: BREW 110 and BREW 120

BREW 140 Brewing Ingredients
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on how ingredients used in the beer-making process affect the style and quality of beer. Topics include: selecting and growing barley, varieties of malting, growing hops, and the effect of hops in development of beer flavor and aroma.
Prerequisites: BREW 110 and BREW 120

BREW 150 Applied Brewing Microbiology
4 Credits. 3 Lecture Hours. 2 Lab Hours.

A course on microbiology concepts and laboratory practices applicable to the brewing industry. Topics include: yeast biology, fermentation, microorganisms in brewing, and sanitation.
Prerequisites: BREW 110 and CHE 110

BREW 160 Sensory Evaluation of Beer
3 Credits. 2 Lecture Hours. 3 Lab Hours.

A course on the visual, olfactory, and gustatory parameters used in the evaluation of beer. Topics include: aromas, finish, flavor/taste interaction, and factors affecting product quality; descriptive analysis/model systems; judging systems; and set-up and operation of beverage competitions.
Prerequisites: Admitted to the BREW degree program or BREWC certificate program

BREW 191 Part-time Cooperative Education 1: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their first part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BUS 190 (minimum grade C)

BREW 192 Part-Time Cooperative Education 2: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their second part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 191

BREW 193 Part-Time Cooperative Education 3: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their third part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 192

BREW 194 Part-time Cooperative Education 4: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fourth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 193

BREW 195 Part-Time Cooperative Education 5: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fifth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 194

BREW 196 Part-Time Cooperative Education 6: Brewing Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their sixth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 195

BREW 198 First Year Special Topics in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Brewing Science, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Instructor consent

BREW 199 First Year Independent Project in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A project related to Brewing Science that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by the Brewing Science program chair. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Instructor consent

BREW 210 Beverage Marketing and Sales
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on marketing and selling beer and other brewed, fermented, or distilled products. Topics include: industry/consumer trends; and economic, legal, and social considerations that affect beverage marketing and sales, including branding, pricing, promotion, and distribution.
Prerequisites: BREW 160

BREW 220 Brewing Packaging, Materials, and Quality Control
3 Credits. 2 Lecture Hours. 3 Lab Hours.

A course on practices associated with packaging beer, including canning, bottling, box presentations, and kegging. Topics include: expanding product shelf life; selecting containers; controlling temperature and light; and evaluating options for labeling, capping, and sealing.
Prerequisites: BREW 140

BREW 230 Advanced Brewing Production
4 Credits. 2 Lecture Hours. 4 Lab Hours.

A course on processes and equipment used in an on-site brewery and fermentation facility. Topics include: analyzing and monitoring fermentation, producing specialty beers, quality control, sustainable brewing practices, and operating and managing brewing facilities.
Prerequisites: BREW 140

BREW 240 Legal Issues in Brewing and Beverages
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on the legal and regulatory environment applicable to the brewing, distillation, and fermentation industries. Topics include: social and ethical responsibilities; and state/federal regulations including licensing, taxation, labeling, record keeping, permits, inspections, and interstate/international commerce.
Prerequisites: BREW 160

BREW 250 Practical Malting and Brewing
3 Credits. 2 Lecture Hours. 2 Lab Hours.

An introduction to the basic methodology used in malting and brewing laboratories to analyze raw materials and monitor the process and product. Topics include: analysis and characterization of raw materials, identifying the impact of raw materials and process conditions on performance and quality, and interpreting data related to understanding malting and brewing science.
Prerequisites: BREW 140

BREW 291 Full-Time Cooperative Education 1: Brewing Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their first full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BUS 190 (minimum grade C)

BREW 292 Full-Time Cooperative Education 2: Brewing Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their second full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 291

BREW 293 Full-Time Cooperative Education 3: Brewing Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their third full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BREW 292

BREW 298 Second Year Special Topics in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Brewing Science, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Instructor consent

BREW 299 Second Year Independent Project in Brewing Science
1-9 Credits. 1-9 Lecture Hour. 0 Lab Hour.

A project related to Brewing Science that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by the Brewing Science program chair. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Instructor consent