BREW 140 Recipe, Process & Technology
(Contact Hours: 5) Through this course students will gain knowledge to develop beer recipes using brewing materials. Mathematic principles such as unit conversion, algebra, and material balances will be used to enable students to formulate their own recipes, which will be used in laboratory brewing trials. Additionally, this course provides students with knowledge of technological design, materials of construction, operation and performance of a brewery, and support equipment from brewing raw material through chilled wort production. Students will explore brewhouse equipment such as vessels, pumps, piping, valves, agitators, boilers, venting, measurement devices, electrical components, and computer automation. Personal safety and safe operation of brewery equipment and proper management and handling of waste products and by-products will be emphasized. Students will learn about business aspects of sustainable brewery operations, which include managing, scheduling, and reporting functions using dashboards. Case studies and excursions to local breweries will be included to allow students to assess equipment installations directly. Minimum benchmarks will be enforced.