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BREW 160 Sensory Evaluation of Beer 3 Credits. 3 Lecture Hours. 0 Lab Hour.

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: CHE 110, and minimum age 21
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