Course Descriptions

BRS 101 SANITATION & SAFETY   1.0 Credit(s)
This course covers the principles of sanitation as well as the basic procedures necessary to maintain safety in the brewing or distilling environment. Best practices to keep the batch fermentations required for production of beer, other fermented beverages, or distilled spirits free from contamination are stressed. Topics include chemical use and storage, safe use of common brewery and distillery equipment, and general workplace safety. Course completion involves OSHA 10 certification and a Brewers Association safety certification.
Offered: Summer 1 Semester All Years

BRS 105 FIELD WORK   1.0 Credit(s)
This course reinforces and extends the knowledge and concepts being learned in the brewing and distillation science foundational coursework into the workplace settings of businesses that produce or support the production of alcoholic beverages (e.g. breweries, distilleries, cideries, grain and hop farms, tap rooms, malting and milling operations, beverage distributors, quality-control laboratories, etc.). During these experiences students will receive some hands-on exposure while working with and listening to the owners and operators of these critical segments of the alcoholic beverage industry. Prerequisite: Take BRS-211 or DIS-211
Offered: Spring Semester All Years

BRS 110 SENSORY ANALYSIS & BEER SERVICE SENSORY ANALYSIS AND BEER SERVICE   2.0 Credit(s)
This course introduces the principles of beer service beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined. The course prepares student to take the Cicerone Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam. Prerequisite: Take BRS-111
Offered: Summer 1 Semester All Years

BRS 111 CRAFT BEVERAGE BREWIGN & RAW MATERIALS   4.0 Credit(s)
This course introduces students to production of craft brewed beverages (including the distillers washes required for production of distilled spirits) on small scale fermentation equipment to demonstrate the principles used in commercial production. Students apply the principles of sanitation and safety, fermentation, technology, manufacturing processes, evaluation/flavor analysis, packaging basics, standard operating procedures (SOP's), and standard laboratory methods of analysis, while producing multiple batches of beer and distiller's washes. The raw material properties of malt, hops, water, and yeast are examined in the context of beer production as well as the basics properties of other fermentable carbohydrate sources used in the production of distilled spirits. Students develop a practical understanding of how to select and process key ingredients depending on the desired characteristics of the finished products. Recording and analysis of fermentation calculations, process controls, and basic quality measures are also performed.
Offered: Summer 1 Semester All Years

BRS 201 BREWERY OPERATIONS & MANAGEMENT   5.0 Credit(s)
Students will learn about a wide-ranging set of issues relating to the creation of a distillery and once created, maintaining its operations and ensuring its success. During the course, each student will envision their own distillery operation and by the end of the course will have created a basic business plan outlining their brand, what products they will make, and how their operation will be run. In order to run a successful business, distillery owners are required to have in-depth knowledge of dozens of different and involved subject matters. This course is designed to touch on as many of those topics as possible, including brand development, on site distilling vs sourcing product, construction/buildout, safety and OSHA compliance, and even day to day operations such as filing taxes, state and federal guidelines about serving products, and point of sale operations- just to name a few. Given the wide variety of topics, many guest speakers from different distilleries and production companies and related industries are brought in to discuss their experiences and advice for students in their journey to create their own distilleries. Lastly, this class is meant to be tailored as closely as possible to the needs of the students and their ultimate goals for their roles in the distilling industry.
Offered: Spring Semester All Years

BRS 211 ADVANCED CRAFT BEVERAGE BREWING & FERMENTATION SCIENCE   4.0 Credit(s)
This course extends the knowledge and skills in BRS 111 while incorporating an advanced understanding of process technology, engineering, and recipe design. Students produce craft brewed beverages on both small scale and commercial brewing equipment. Students apply the principles of sanitation and safety, fermentation, technology, manufacturing processes, evaluation/flavor analysis, packaging basics, standard operating procedures (SOP's), standard laboratory methods of analysis, and key process analytics, while producing multiple batches of beer. The relationships between the properties of malt, hops, water, yeast, equipment controls, and recipe/process design are considered so that students understand the critical control points in the brewing process and learn to produce the highest quality product. Essential components of quality (QA/QC) systems are outlined and the importance of Good Brewing Practices (GBP's) with regard to biological and physical stability of the finished product are discussed. Prerequisite: Take BRS-111 or permission of Program Director
Offered: Fall Semester All Years

BRS 212 CRAFT BREWING & DISTILLING INTERNSHIP   1.0 Credit(s)
This course is designed for students to participate in a brewery or distillery related internship experience of unpaid work and learning activities involving employers and departmental instructional staff. Students work an average of 6 hours per week under supervision at department approved employment locations. A total of 84 hours must be completed. Performance is monitored by the instructional staff and the students' work location supervisor. Prerequisite: Take BRS-211 or permission of Program Director
Offered: Spring Semester All Years