Course Outlines

Raw Materials and Brewing Process — BREW 1200

  1. Course Description
    • Credits: 4.00
    • Lecture Hours/Week: 2.00
    • Lab Hours/Week: 2.00
    • OJT Hours/Week: 0
    • Prerequisites: None
    • Corequisites: None
    • MnTC Goals: None
    In this course students will learn about the characteristics and variables related to the main ingredients used in the beer brewing process - water, barley/malt, hops, adjuncts, yeast, and other ingredients. The students will also learn more in-depth about the brewing process including equipment and procedures involved in wort production, fermentation, clarification, and filtration.
  2. Course Effective Dates: 1/12/15 – Present
  3. Outline of Major Content Areas
      As noted on course syllabus
  4. Learning Outcomes
    1. Adjuncts & other ingredients: non-malted grains, sugars, fruit
    2. Aging
    3. Barley, Malt, and Malting: grain components, types of malt, malting process, malt analysis, malt enzymes, specialty malts
    4. Clarification & filtration
    5. Fermentation: ales, lagers
    6. Hops & Hops Preparation: growing, chemistry, utilization & calculations, fresh (undried) hops
    7. Water: source, quality, cost, treatment, contaminants, alkalinity & pH, ions, testing.
    8. Wort production: mashing, separation, boiling, clarification & chilling, fermentation
    9. Yeast: biology, propagation, storage & handling
  5. Minnesota Transfer Curriculum Goal Area(s) and Competencies
  6. Learner Outcomes Assessment
      As noted on course syllabus
  7. Special Information
      None noted