4/19/2024 10:34:06 AM	BREW 122 Course Outline as of Fall 2022	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  BREW 122	Title:  APPLIED FERMENTATION SCI
Full Title:  Applied Fermentation Science
Last Reviewed:5/23/2016

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	3.00	Lab Scheduled	3.00		8 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	5.00			Contact Total	87.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

Operation of pilot scale and commercial brewhouse to produce various beer styles from lager to stout to barley wine.  Brewing will be preceded by a short lecture on each beer style.

Prerequisites/Corequisites:
Course Completion of BREW 100 and BREW 112; AND Concurrent Enrollment in BREW 120

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be age 18 or older

Schedule of Classes Information
Description:

Operation of pilot scale and commercial brewhouse to produce various beer styles from lager to stout to barley wine.  Brewing will be preceded by a short lecture on each beer style.

(Grade or P/NP)
Prerequisites:Course Completion of BREW 100 and BREW 112; AND Concurrent Enrollment in BREW 120
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be age 18 or older
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Students will be able to:

Apply knowledge of brewery systems and equipment to produce beer on a commercial scale.

Objectives:

Upon completion of this course, students will be able to:

1.   Identify different beer styles and their ingredients.      

2.   Operate both pilot and commercial scale brewhouses.

Topics and Scope

I. Brewing styles            

     A. Lager

     B. Pilsner      

     C. Wheat beer      

     D. Lambic      

     E. Fruit beer      

     F. Saison      

     G. Belgian ale      

     H. American pale ale      

       I. English pale ale      

      J. IPA      

     K. Bitter      

      L. Scottish ale      

     M. Porter      

     N. Stout      

     O. Barley wine

II. Brewing techniques for each style

Assignments:

1. Reading in required text, 20 - 40 pages per week

2. Create a manual of standard operation procedures for operating a small brewhouse

3. Create a poster organizing different beers by flavor

4. Lab Activities:

 a. Problem solving simulation exercises

 b. Demonstrate brewing of different styles of beer

 c. Group evaluation of product

7. Midterm and final exam

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 20%
Manual of standard operation procedures;
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 40%
Simulation exercises
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 40%
Brewing and evaluation
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 40%
Midterm and final exam: multiple choice, true and false, completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Poster

Representative Textbooks and Materials:

Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles, by Ray Daniels 1st edition (1998) Classic      

Instructor prepared materials

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