BREW 250 Brewery Management & Quality
(Contact Hours: 3.5) Students will develop comprehensive and sustainable management methodologies in both operations and quality systems. Students will identify, monitor, and control quality "from grain to glass". Statistical, sensory, microbiological, and analytics will be emphasized. Students will learn to sustainably manage a brewery regarding social, economic, and environmental aspects. HACCP, GMP, and adherence to legal parameters will be incorporated into course content. PREREQUISITE: Successful completion of BREW 140 and BREW 170 is REQUIRED.