CSH 4640:Beer Culture

3 Class Hours 0 Laboratory Hours 3 Credit Hours
Prerequisite: Students must be 21+ years of age by the first day of class to take this class.
Students develop knowledge of the evolution of brewing and brewer’s culture and practices, an understanding of various beer and ale styles, the effects of local culture and society, and the relationship of various technologies on the brewing process. Samples of beers illustrate the sensory properties (flavor, color, foam, and haze), microbiological processes, and chemical components that determine beer quality. Students develop and sharpen sensory skills to discern stylistic nuances as well as technical production issues.