BREW 130 Materials, Malting & Mashing
(Contact Hours: 3) Through this course students will gain knowledge of brewing raw materials: malt, hops, brewing and source water, as well as other ingredients used in brewing. Students will learn the raw material properties needed for efficient brewing and for producing quality beer. Critical evaluation of brewing raw materials using physical evaluation and analytical results will be emphasized, as will the chemistry of malt and mashing enzymes, reaction requirements, analysis and critical control parameters for producing high quality wort. Sourcing and financial considerations for brewing raw material supply options will be discussed. Minimum benchmarks will be enforced.