BEV 320 Beer and Fermentation

This course introduces students to the methods of beer production through field trips to manufacturing facilities and classroom activities. It explores fermentation and the components and procedures used in the production of beer. Students learn to differentiate between the various production methods to distinguish levels of quality and taste differences. Students also learn about service and storage of beer pairing with food. Prerequisite: BEV 201 *Coure Fee Applies 4 quarter hours

Credits

4