HOSP 200 - Foundations of Beer and Brewing

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): HOSP 105 and sophomore standing

Restriction(s): None

Corequisite(s): None

This class will teach students about the history of beer and brewing, the origins of the global craft beer revolution and the how-tos of beer appreciation, from brewing to tasting to judging to food pairing. A portion of the class is dedicated to the operational details of a beer-focused establishment.

Student Learning Outcomes of the Course:

Demonstrate how specifications are determined for malting barley and hops that are used in the production of various craft beers
Describe the various parameters used for quality measurements of beer
Explain and demonstrate how sensory assessment of beer is conducted
Analyze the effects of variations in ingredient quality and how they can impact the brewing process
Summarize the importance of effective operations management in a craft brewing environment
Illustrate the fundamentals of consumer behavior with reference to marketing in the beverage industry
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior