Beer production requires a combination of art and science. From home-brew kits to commercial production of beer in microbreweries and larger commercial operations, practical knowledge of the steps involved in producing a flavourful alcoholic beverage from starch is essential.
This laboratory course will deal with different components of the brewing process, including the evaluation of ingredients, methods for assessing beer quality, and measuring hops and yeast quality. You will be exposed to current methods used in the industry, view commercial methods of beer production, as well as sensory evaluations. We'll also provide an overview of the equipment required to establish a microbrewery.
Note: Students must be at least 19 years of age to participate in this course and/or the Craft Beer and Brewing Essentials program.