VIEN 6310

VIEN 6310

Course information provided by the Courses of Study 2022-2023.

An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence the production of recognizable beer styles. Emphasis will be placed on sanitation, raw material selection, yeast selection, and the manipulation of process variables to control product outcomes. Students will also learn the alternatives in current practice for finishing, carbonation, and packaging.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: VIEN 2204 and VIEN 2205/FDSC 2205.

Outcomes
  • Summarize the key steps in the brewing process, and contrast these steps to other fermentations.
  • Describe and differentiate beer processing, fermentation, and aging parameters used in different styles of traditional beer production.
  • Explain the role of the raw materials (grains, fruits, and other agricultural products, barrels, etc.) and the choices that distillers have in their use and source.
  • Explain the role of the major components of beer (water, malt, hops, yeast), and the choices that brewers have in their use and source.
  • Explain how different microorganisms can positively or negatively affect the quality of beer.
  • Describe ongoing and emerging technological challenges to the brewing industry.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 4310FDSC 6310VIEN 4310

  • 2 Credits Opt NoAud

  • 18023 VIEN 6310   LEC 001

  • Instruction Mode: In Person
    Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.

  • 18024 VIEN 6310   LAB 401

  • Instruction Mode: In Person
    Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.