Fermentation Science (FRM)

Introduces students to the fundamentals of fermentation. Emphasizes the minimum stages required to produce a fermented product, basic equipment requirements, organization of equipment and supplies, and the fundamentals of sanitization, boiling, cooling, and bottling. Lecture: 0.5 credits (7.5 contact hours). Laboratory: 0.5 credits (15 contact hours).

Introduces students to the basic methodologies used in fermentation. Emphasizes the production of fermented products including ingredients, fermentation best practices, fermentation management, packaging, and sanitation. Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours).

Introduces the knowledge and skill sets required to successfully commission, maintain, manage, operate, troubleshoot, and repair the specialized equipment and facilities found in commercial breweries with an emphasis on industrial safety. Lecture: 3 credits (45 contact hours). Laboratory: 1 credit (30 contact hours).

Evaluates visual, olfactory, taste, and texture characteristics of beer and its raw ingredients using the five senses. Contextualizes materials used in the formulation of recipes while discerning off-flavors at various steps in the brewing process. Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours).

Evaluates visual, olfactory, taste, texture characteristics, and scientific analysis of raw materials while contextualizing the materials used in the fermentation process. Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours).

Prepares students to formulate beers based upon desired profile, character, and style using knowledge acquired from Sensory Analysis (FMR 130) and Materials Evaluation (FRM 140) classes respectively. Pre-requisite or Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours).

Prepares students in all aspects of packaging of fermented beverages to include kegging, canning, and bottling operations in a brewery. Lecture: 1 credit (15 contact hours). Laboratory: 1 credit (30 contact hours).