BVG 4010 - Beer Styles and Service

Credits: 3

Prerequisite(s): BVG 3010

Description: Students identify the conditions in the brewing process and its components that cause the major flavor characteristics of each individual style. Students execute an in-depth sensory analysis through open and blind tastings. A proper recognition of common beer brewing faults includes production and storage flaws, and aspects of service that enhance and detract from beer quality. Students compare draft systems and their appropriate design, operation. Beer and food pairing is described in detail.

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.