BRW 202 - Sensory Evaluation of Beer

3 Cr.
Contact Hours Per Week: 3 Lec.

In this course, students will develop beer-sensory skills and learn terminology necessary to critically evaluate sensory properties, discern quality and detect potential defects in beer and will act as an introduction to the visual, olfactory, and gustatory parameters used in the evaluation of beer. The student will be provided with appropriate samples to identify sensory attributes and gauge the intensities of those attributes in beer. Topics of study will include sensory evaluation of raw materials, wort and green beer, aromas, finish, flavor/taste interactions, factors affecting product quality, descriptive analysis/model systems, sensory tests and sensory panels, as well as the overall importance of tasting/sensory evaluation.
Pre-Requisites: BRW 100, BRW 101, BRW 102
Co-Requisites: BRW 201

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BRW 202 - Sensory Evaluation of Beer