BREW 110 Brewing History & Introduction
This course will provide students with knowledge of the brewing history-from early times to Prohibition-era change to today's local, Michigan, U.S. and global industries- including legal and regulatory issues as well as the current three-tier U.S. distribution system. A perspective of the brewing processes and unit operations will be included as it applies to home brewers, craft brewers and large-scale brewers, including strategies for beer costing, pricing, marketing and sales. Students will be provided information to consider related to career planning within the brewing industry. The health impact of responsible beer and alcohol use will be reinforced, as well as involvement with regulatory and brewing associations.
BREW 130 Materials, Malting & Mashing
This course will provide students with knowledge of brewing raw materials: malt, hops, brewing and source water, as well as other ingredients used in brewing. Students will learn the raw material properties needed for efficient brewing and for producing quality beer. Critical evaluation of brewing raw materials using physical evaluation and analytical results will be emphasized, as will the chemistry of malt and mashing enzymes, reaction requirements, analysis and critical control parameters of producing high quality wort. Sourcing and financial considerations for brewing raw material supply options will be discussed.
BREW 140 Recipe, Process & Technology
This course will provide students with knowledge to develop beer recipes using brewing materials. Mathematic principles such as unit conversion, algebra, and material balances will be used to enable students to formulate their own recipes, which will be used in laboratory brewing trials. Additionally, this course provides students with knowledge of technological design, materials of construction, operation and performance of a brewery, and support equipment from brewing raw material through chilled wort production. Students will explore brewhouse equipment such as vessels, pumps, piping, valves, agitators, boilers, venting, measurement devices, electrical components, and computer automation. Personal safety and safe operation of brewery equipment and proper management and handling of waste products and by-products will be emphasized. Students will learn about business aspects of sustainable brewery operations, which include managing, scheduling, and reporting functions using dashboards. Case studies and excursions to local breweries will be included to allow students to assess equipment installations directly.
BREW 150 Yeast Ferment & Microbiology
This course provides students the knowledge of brewing yeast and the impacts of brewing microorganisms on beer quality. Brewing yeast fermentation bio-chemical pathways and products from yeast metabolism, growth, harvest, storage, and repitch will be investigated. The use of mixed culture yeast and micro-organisms for special beer style flavors will be explored. Financial consequences of proper and improper yeast handling and beer-spoiling contamination by microorganisms will be discussed. Recommended prerequisite: CUL 100.
BREW 160 Styles Sensory & Food Pairing
This course will provide students with an understanding of world beer styles and sensory skill training in evaluating and judging beer. The industry accepted Beer Flavor Wheel will be used to define sensory attributes of specific styles and to develop skill in determining off-flavors. An understanding of sensory panel training, experimental design of sensory tests, and statistical evaluation of panel results will be covered. Additionally, this course will provide students with knowledge of beer styles and sensory skill training in pairing beer with food, where students will learn attributes of different beer and food combinations and prepare food and beer pairings. Skills related to effective customer relations and interaction will be emphasized.
BREW 170 Fermenting & Finishing Tech
This course will provide students with an understanding of technological design, materials of construction (including pressure vessels), operation and performance of fermenting and finishing equipment and support equipment from wort-stage through finished bright beer production. Fermenting and finishing equipment discussed will include vessels, pumps, piping, valves, filters, carbonators, refrigeration, CIP (cleaning in place) and SIP (sanitization in place) systems, venting and counter pressure systems, measurement devices, electrical components, and computer. Management and handling of fermenting and finishing operations covered will include management, scheduling, and reporting using dashboards. Personal safety and safe operation of fermenting and finishing equipment will be emphasized. Case studies and excursions to local breweries will be included to enable students to assess different equipment installations. Recommended prerequisite: Completion of CUL 110.
BREW 210 Brewing Practicum I
This course will provide students with practical brewing experience by designing and making wort on KVCC teaching brewery equipment. Students will demonstrate brewing concepts by formulating a recipe, selecting brewing materials and producing wort. Designed as a practicum, students will perform all calculations, develop a brew log, and perform all operational and reporting aspects to meet brewhouse performance and reporting requirements. Students will be responsible for brewery operation, including running equipment, testing and recording measurements throughout the brewing process, controlling raw material parameters and support streams, and addressing waste and by-products, cleaning equipment, and cleaning-in-place (CIP). Personal safety and equipment safety will be emphasized. PREREQUISITE: Successful completion of CUL 100 is REQUIRED.
BREW 220 Brewing Practicum II
This course provides students the knowledge and practical experience of defining fermentation and finishing parameters to make a kegged, finished bright beer using KVCC teaching brewery equipment. Students will demonstrate concepts learned to aerate wort, pitch yeast, ferment wort, harvest and manage yeast, and age, filter, carbonate, and filter to produce bright beer successfully. Designed as a practicum, the student will make all preparations as well as plan and perform all operational aspects, including testing, monitoring and recording analytical measurements throughout the process, and controlling parameters to ensure that high-quality finished bright beer is produced. PREREQUISITE: Successful completion of BREW 210 is REQUIRED.
BREW 230 Packaging & Distribution
This course will provide students with the opportunity to study beer packaging in bottles, cans, kegs and casks, including draft systems. Students will learn about technological design and operation of packaging equipment, container unit delivery systems, and systems for unitized, packaged beer. Packaging equipment discussed will include vessels, pump, piping, valves, heat exchangers, CO2 systems, counter-pressure filling machines, pasteurizers, conveying equipment, casing and palletizing machinery. The management and handling of packaging by-products and waste will be investigated with an aim of promoting sustainable packaging and reducing carbon footprint. Warehousing and distribution channel operations will also be discussed, including scheduling and reporting functions using dashboards. Personal safety and safe operation of packaging equipment will be emphasized. This course will employ case studies and excursions to local breweries to illustrate the U.S. 3-tier beer distribution system and enable students to learn about operations and equipment installations directly. Recommended prerequisite: Completion of BREW 110 and BREW 220.
BREW 250 Brewing Quality Control
This course will provide students with the knowledge needed to develop comprehensive beer quality control systems. Students will investigate systems for monitoring quality parameters - from receipt of brewing raw materials and packaging materials to every facet of operations within the brewery, and including distribution channels and performance impression of the beer by the consumer. Critical quality control checkpoints will be studied and the cost of quality, including consequences to business outcomes, will be explored. PREREQUISITE: Successful completion of BREW 210 is REQUIRED. Completion of BREW 110 is recommended.
BREW 275 Brewing Externship
The brewery externship will provide students with an opportunity to apply what they have learned in the KVCC brewing coursework to operations of a working brewery or related facility. Externships may be arranged with local craft breweries, a multi-national brewery, an ingredient supplier, a brewing research facility, a packaging facility, or at an international brewing school either within the U.S. or abroad. The student will perform brewery work as directed by the sponsor supervisor, which might be focused on one or more brewing-related areas. PREREQUISITE: Successful completion of BREW 110 and BREW 210 are REQUIRED.