BVG 3810 - Sensory Quality Analysis of Beer

Credits: 3

Description: In this course, students illustrate the biological and chemical principles that lead to aromatic, taste, and taste expressions in beer. Students practice procedures for hedonic and analytical sensory evaluation of beer. Students troubleshoot and process trace beer faults to their source in the brewing process.

Note: All students must present valid ID in order to be served alcohol. Students under the age of 21 years may taste, but not consume alcohol under the State of Colorado “Sip and Spit” law (18-13-122, C.R.S., 12-47-801 C.L.C) and comply with department consumption policies