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BREW 170 Brewing Quality Lab Operations 4 Credits. 3 Lecture Hours. 2 Lab Hours.

A course that prepares students to operate and manage a quality assurance and quality control (QA/QC) laboratory in a brewery setting. Topics include: yeast biology, sanitation, shelf-life stability, container integrity, and implementation of brewery quality systems.
Prerequisites: BREW 110 and CHE 110 and minimum age 21
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Brewing Science (BREW, BREWC, BREWLC, & BREWPC)

https://catalog.cincinnatistate.edu/academicdivisionsanddegreeampcertificateprograms/businesstechnologiesdivision/hospitalitytechnologies/brewing/
The Brewing Production Certificate prepares graduates for employment opportunities in many areas of the craft beverage industry including as a production brewer or as a lab technician/analyst at a brewery, distillery, or winery. Other options for graduates include quality assurance lab work, quality control lab work, yeast propagation, hop crop testing, or packaged product testing.