Spring 2017 - BISC 373 D100

STT-Brewing Science (2)

Class Number: 7587

Delivery Method: In Person

Overview

  • Course Times + Location:

    We 9:30 AM – 11:20 AM
    SUR 5360, Surrey

  • Prerequisites:

    Completion of at least 60 units.

Description

CALENDAR DESCRIPTION:

These courses will provide students with a broad understanding of the science of brewing. As an introduction, the history of brewing and its impact on society and discovery of the brewing process will be reviewed. This will be followed by a review of the brewing ingredients, the processes that are involved, and the various inputs required. The process of malting and fermentation will be discussed in detail. The by-products of the brewing process and their uses will be reviewed. Aspects of plant biology, biochemistry and microbiology as it relates to the brewing process will be reviewed. Guest lectures will include the selection of high-quality ingredients, packaging, marketing and management of products derived from the brewing process. Students will research in more depth specific topics of interest to them as a part of group assignments.

COURSE DETAILS:

Course Description: This course will provide students with a broad understanding of the science of brewing. As an introduction, the history of brewing and its impact on society and discovery of the brewing process will be reviewed. This will be followed by a review of the brewing ingredients, the processes that are involved, and the various inputs required. The process of malting and fermentation will be discussed in detail. The by-products of the brewing process and their uses will be reviewed. Aspects of plant biology and cultivation, biochemistry, and yeast microbiology as it relates to the brewing process will be reviewed. Guest lectures will include the selection of high-quality ingredients, packaging, marketing and management of products derived from the brewing process.

Outline of Topics: Introduction and history of brewing
Global brewing industry – statistics
Microbreweries
Brewing ingredients
The malting process
The fermentation process
Chemical conversions and measurements
Quality aspects of brewing Packaging and marketing
Business planning
Alcohol, health and society

Grading

  • Group discussion 25%
  • Personal project 40%
  • Midterm, quizzes, final exam 35%

Materials

REQUIRED READING:

Textbook : Course hand-outs, Powerpoint presentations, textbook references and reading assignments will be provided weekly.

Registrar Notes:

SFU’s Academic Integrity web site http://students.sfu.ca/academicintegrity.html is filled with information on what is meant by academic dishonesty, where you can find resources to help with your studies and the consequences of cheating.  Check out the site for more information and videos that help explain the issues in plain English.

Each student is responsible for his or her conduct as it affects the University community.  Academic dishonesty, in whatever form, is ultimately destructive of the values of the University. Furthermore, it is unfair and discouraging to the majority of students who pursue their studies honestly. Scholarly integrity is required of all members of the University. http://www.sfu.ca/policies/gazette/student/s10-01.html

ACADEMIC INTEGRITY: YOUR WORK, YOUR SUCCESS