Description
Beer Brewing Science: Microbiology and Fermentation
This course covers the process of fermentation and biology of yeast and other organisms useful in the craft brewing industry. Students will study beer ingredients, adjuncts and malting processes, mashing and worts, hops flavoring and bittering, beer flavor compounds and beer maturation. Coursework also includes key industry sanitation procedures including COP (Clean Out of Place) and CIP (Clean In Place).
Details
Grading Basis
Satisfactory/Unsatisfactory
Units
0.6
Offering
Course
COOKING 47316436
Academic Group
Vocational Adult (400 level)
Academic Organization
School of Professional Develop