Beer: Past, Present, and Future (AG 5060)
This introductory module covers the background and history of brewing from ancient times to the present. The study of defined beer styles, how they have developed historically and geographically will be examined in reference to how they influence modern brewing and in particular, the current growth of craft beer in the United States and around the world.
Introduction to Beer Production and Service (AG 5061)
In this course, we dive into the fundamentals of beer production and service. Covering brewing and brewhouse process decisions, fermentation and packaging, this module will give students a foundation to further their brewing knowledge and lexicon as well as continue to focus on and prioritize brewery safety and quality control from the brew deck to the bottling line.
Malt and the Malting Process (AG 5062)
This course provides an overview of the commercial malting process. The course starts with the underlying fundamentals that link barley, the malting process, and the brewing process together, and the contributions that malted barley makes to beer. Next, malt plant operations will be presented, and the students will learn the process for producing malted barley. Various malt types, the malting of other grains, and the use of unmalted grains will also be covered. Finally, the course will cover how the brewing value of finished malt is measured and presented to the brewer.
Hops (AG 5063)
Widely considered the driving force behind the modern craft beer ‘revolution’, in this module students will gain a deeper knowledge on the history of hops, their use in beer, and how they’ve come to dominate the brewing industry and craft beer market. Students will learn and understand the differences in hop varieties, the ‘terrior’ that helps define them, and their use in various beer styles.
Water (AG 5064)
Often overlooked, water is considered by brewers as the key ingredient on the road to high quality beer. In this module students will learn the important role water plays in the brewing process, how its chemistry affects mash efficiency, beer mouthfeel, overall beer quality, and what brewers can do when the water source that is available to them isn’t the best option for brewing.
Yeast (AG 5065)
Brewers make wort. Yeast makes beer. This module critically discusses the “cold side” of beer production from yeast biology and handling through fermenter design and operations. Students will learn how yeast exert tremendous influence on the overall flavor and character of a beer while sampling the results! We will also discuss yeast as a local ingredient. A natural isolate discovered outside of Philadelphia; “Philly Sour” is a yeast strain now used globally in the production of sour beer.
Capstone I: The Business of Beer (AG 5066)
Knowing how to brew high quality beer from start to finish is only one part of the equation. If your goal is to go beyond the brewhouse and start your own brewery, this module will dive into some of the key aspects and goals to get your brewery off the ground and in front of thirsty customers looking for the ‘next big thing’.
Capstone Module II: Brew Practicum (AG 5067)
In this final module students will work hands-on with a local brewery to develop, from grain to glass, their very own recipe and beer. From the choice of beer style, ingredients, production and process decisions, and brand and label design/creation, students will oversee all aspects of creating their own beer from start to finish.