BDT 220 - Advanced Brewing and Distillation

Credits: 4
Lecture Contact Hours: 2
Lab Contact Hours: 2
Description: This course focuses on advanced brewing processes and the relationship of brewing to distillation. Specialty beer production, formula development and scaling, quality control and management of a craft beverage production facility are covered. Topics include original recipe development, brewing specialty beers using advanced brewing techniques, lab analysis, production techniques and packaging. The principles and production techniques involved in the distillation of grains, fruits and other fermented products associated with craft beverage production, distillation technology, sensory evaluation, quality control, engineering and craft distillery management are also covered.

Prerequisites: Students must be at least 18 years of age to take this course [MCL 436, 1703 Section 703, (13)]. BDT 101. BDT 110.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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