BDT 101 - Brewing Science

1. Examine the biological, chemical and physical properties of the four major components of beer: malt, hops, water and yeast.
2. Assess ingredient specifications and processing methods and their effects on fermented and distilled beverages.
3. Correlate the chemical and biological reactions and their byproducts that occur throughout the brewing and distillation processes with their influence on the final product.
4. Break down the brewing and distillation processes, steps and their function for beer and distilled beverage production.
5. Evaluate beers, beer ingredients and other fermented or distilled beverages using a deductive sensory evaluation process involving appearance, aroma and taste.
6. Explain the physical and biochemical mechanisms by which beer and distilled spirits are matured and finished.
7. Explain the role of enzymes related to the malting, mashing, fermentation and maturation processes and their effect on the final product.
8. Outline the role of microorganisms related to fermentation, maturation, food safety and spoilage.
9. Explain the structure and function of proteins, carbohydrates, lipids and other biological molecules as they relate to ingredients and raw materials processing, the brewing process, beverage finishing and maturation and their effect on the final product.
10. Solve mathematical problems involving systems of measurement, temperature scales, density, energy, process efficiency, solution concentration and unit conversions.
11. Explain the general properties of gases and liquids related to temperature and pressure.
12. Demonstrate common laboratory equipment and methods used to measure temperature; gas pressure; fluid density; sugar content; alcohol; CO2 volumes; pH; yeast cell density; and wort, beer and distillate properties.
13. Correlate the inputs and outputs of the brewing and distillation processes with their impact on environmental quality and environmental sustainability.