High-quality raw ingredients are essential for all types of food and beverage manufacturing. A range of different standards are established in these industries, depending on the end-product. Beer production relies on the availability of appropriate high-quality raw ingredients as well as specific yeast strains to be used in the process of fermentation to produce alcohol and flavour compounds.
This course delves into how high-quality barley, hops, yeast and other ingredients are developed for the specific purpose of beer production. We will discuss the breeding process for malting barley and the specifications required for brewing. We will also review the cultivation, evaluation and characterization of hop varieties for flavour and bitterness enhancement, as well as the evaluation, selection and preservation of yeast strains for fermentation. We'll emphasize the importance of these ingredients and strains in determining quality and various types of beer.
Note: Students must be at least 19 years of age to participate in this course and/or the Craft Beer and Brewing Essentials program.