SRJC Course Outlines

1/19/2019 7:18:46 PMBREW 112 Course Outline as of Fall 2016

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  BREW 112Title:  ANALYSIS OF FERMENTATION  
Full Title:  Analysis of Fermentation
Last Reviewed:5/23/2016

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.008 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total 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:
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Sensory evaluation, lab analysis, and quality assurance in beer production.  Perform small scale brewing to determine the impact of different ingredient recipes on the final product.

Prerequisites/Corequisites:
Concurrent Enrollment in BREW 100


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be age 18 or older

Schedule of Classes Information
Description: Untitled document
Sensory evaluation, lab analysis, and quality assurance in beer production.  Perform small scale brewing to determine the impact of different ingredient recipes on the final product.
(Grade or P/NP)

Prerequisites:Concurrent Enrollment in BREW 100
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:
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Students will be able to:
1.  Evaluate beer color, aroma, and flavor, and identify defects.      
2.  Demonstrate knowledge of beer ingredients through small batch brewing of their own recipes.

Objectives: Untitled document
Upon completion of this course, students will be able to:
1.   Identify sensory parameters of evaluating beer.      
2.   Identify beer defects, their cause, and prevention.      
3.   Perform small scale brewing of their own recipes.      
4.   Perform lab analysis on beer throughout the stages of production.      
5.   Perform quality assurance tests on finished or packaged beer.

Topics and Scope
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I.  Sensory evaluation of beer            
     A.  Color      
     B.  Aroma      
     C.  Clarity      
     D.  Flavor      
     E.  Texture      
     F.  Foam retention      
II.  Methods of analysis in microbiology            
     A.  Plating with selective media      
     B.  Population and viability determination      
     C.  Isolation and identification      
     D.  Sanitation monitoring      
III.  Water            
     A. TDS (Total Dissolved Solids), pH, clarity
      B.  Effect on finished product      
IV. Barley            
     A. 1000 KW (Kernel Weight), percent moisture, germination
     B.  Effect on malt      
V. Barley malt      
     A. 1000 KW, percent moisture, extract, diastatic power
     B. Effect on finished product      
VI. Hops            
     A. Alpha/beta acids
     B. Effect on finished product      
VII. Wort            
     A. Specific gravity, soluble solids, pH, dissolved oxygen      
     B. Effect on finished product
VIII. Fermentation monitoring            
IX. Finished beer            
     A.  Apparent extract, real extract, original gravity, real degree of fermentation, % alcohol      
     B.  Foam, pH, color, headspace, bitterness, dissolved oxygen, dissolved CO2      
X.  Quality control and assurance            
     A.  Sampling techniques      
     B.  Bottling/kegging line checks      
     C.  Finished package checks

Assignments:
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1. Reading in required text, 20 - 40 pages per week
2. Brew small batches of beer of the student's own recipe to represent different beer styles
3. Problem solving simulation exercises
4. Lab reports
5. 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
20 - 40%
Lab reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 40%
Lab reports; simulation exercises
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Evaluation of small batches of beer
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Midterm and final exam: multiple choice, true/false, completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 15%
Participation


Representative Textbooks:
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Standards of Brewing: Formulas for Consistency and Excellence, by Charles W. Bamforth 1st Edition (2002) Classic
Instructor prepared materials

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