BIO.1090 Beer and Brewing: How Beer Connects Us
Creating a professional or craft batch of beer and getting it to the consumer requires hopping across intersecting disciplines, including cultural and historical understandings, a knowledge of biochemistry, legal considerations, human health, advertising and artistic expression, and logistics. This course will tap into beer as an interdisciplinary model to demonstrate how culture and agricultural mash together in various aspects of contemporary society. To fully ferment our didactic understanding of beer, the course will also teach students the science and art of brewing beer, as well as how to complete a sensory analysis to determine beer characteristics such as clarity, color, olfaction, and flavor notes across beer styles. During the sensory analysis segments of the course, students will not be obliged to sample the products presented if they do not wish to do so. Students must be at least 21 years of age to enroll.