BRFS101 Introduction to Brewing Science
Department of Science, Technology, Engineering & Mathematics: Brewing and Fermentation Science
- I. Course Number and Title
- BRFS101 Introduction to Brewing Science
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- 2250
- IV. Prerequisites
- Math Placement Score of 5 or MATH095 (C or better); and Reading Placement Test score Level 3 or READ110 (C or better) or COMP108 (C or better).
- Corequisites
- None
- V. Other Pertinent Information
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This course meets the General Education requirement in Scientific Literacy.
- VI. Catalog Course Description
- The course aims to introduce the student in a responsible manner to beer as a major international beverage and to brewing as a traditional, yet highly controlled and innovative industrial process.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- review the significance of history and culture in brewing and fermentation science;
- demonstrate the impact of plant physiology and agronomy in respect of selection and cultivation of barley and hops (Scientific Literacy);
- construct an outline of the chemical composition of barley and hops and the significance for malting and brewing (Scientific Literacy);
- explain the biochemical and chemical conversions occurring during malting and brewing;
- demonstrate an understanding of the relevance of yeast cell structure and metabolism to the production of consistent beer;
- identify the impact which physics and engineering sciences have on the brewing process and on beer; and
- complete an introduction to various observable dimensions of beer quality.
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Planned Sequence of Topics and/or Learning Activities
- History of brewing and brewing science
- The current world of beer - volumes brewed and consumed and where; types of companies; trends; costs
- Beer styles and types - national styles, international styles, regional styles, beers differentiated by technology
- The place of beer in society - social impact,
- Brewing raw materials - basics of their cultivation
- The place of microorganisms in brewing, both desirable and undesirable
- Basics of malting and brewing processes and their underpinning science and technology
- Introductory coverage of aspects of beer quality, including wholesomeness
- Basic quality evaluation
- The role of the scientist in brewing (and related industries) and the nature of other functions and roles with major brewing companies.
- The future of the industry - an example of foresight exercises and relating vision to the implementation of research and training strategies.
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Assessment Methods for Course Learning Goals
Exams and quizzes, class participation, online activities and discussion, and other projects as assigned by individual instructors are utilized. -
Reference, Resource, or Learning Materials to be used by Student:
Students use educational resources as approved by the Department of Science, Technology, Engineering, and Mathematics and specified in the individual instructor's syllabus.
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Review/Approval Date - 3/2020