BVG 4810 - Brewing Quality Analysis

Credits: 3

Prerequisite(s): BVG 4350

Prerequisite(s) or Corequisite(s): BVG 4220

Description: This course addresses the science of beer quality. The various impacts on the perception of beer quality from raw ingredient selection, handling, processing, packaging, and service of beer are reviewed through detailed class lecture and laboratory experience. The biochemical and hedonistic evaluation of beer quality at all stages of production and service are practiced in laboratory and service settings in order to manage quality attributes of beer and how they can be delivered to the consumer. The course is vital to brewing production managers who aim to account for the science of beer appearance, flavor, stability and wholesomeness.