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
- 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).
- V. Other Pertinent Information
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
Course Learning Goals
- 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.
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.
Assessment Methods for Course Learning GoalsExams 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.
Review/Approval Date - 3/2020