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Course Description

Explore Spring and Summer 2020 courses

Spring and Summer 2020 traditional face-to-face, hybrid, and off-campus spring classes are being reviewed to provide students with effective learning options based on recent COVID-19 concerns. Keep checking the schedule for additions.

Brewing and Distillation Technology - BDT 121

Beer Styles and Flavor Evaluation

3 Credit Hours
3 Lecture Hours

Course Description

This course introduces the history of beer, beer styles and the factors contributing to flavor development and flavor defects. Focus will be given to understanding and evaluating foundation and modern beer styles and the role of ingredients and the brewing process on the final products' characteristics. Students will critically evaluate 50 beer styles as catalogued by the Beer Judge Certification Program, and their ingredients, using a sensory evaluation process.

Prerequisites

(A requirement that must be completed before taking this course.)

  • Students must be at least 18 years of age to take this course [MCL 436.1703 Section 703, (13)].

Recommended

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Examine the properties of the four major components of beer and their contributions to flavor development.
  • Assess ingredient specifications and processing methods and their effects on finished beer.
  • Correlate byproducts of the brewing process with their influence on the final product.
  • Correlate the variety of beer styles with the combination of ingredients, sensory characteristics and processing methods that distinguish each.
  • Evaluate beers and beer ingredients using a sensory evaluation process involving appearance, aroma and taste.
  • Analyze beer defects and their sources.
  • Describe how beer's history has contributed to the development of modern beer styles.
  • Explore the Beer Judge Certification Program (BJCP), its role in learning about beer styles and the pathway to becoming a BJCP judge.
  • Evaluate a beer's flavor with scientific methods.

Course Schedule

 CourseSectionCourse TitleLocationCredit HoursInstructorsSeats Available ⁄Capacity ⁄WaitlistStatusFeeDays-Time-Room

Fall; 2020; BREWING DISTILLATION TECHN; No of Weeks : 15; Begins : 08/31/2020

 121140907Beer Style & FlavorMC3May A12/12/0Open$112.00F  04:00 PM-06:54 PM VT405

Summer; 2020; BREWING DISTILLATION TECHN; No of Weeks : 7; Begins : 07/06/2020

 121130950Beer Style & FlavorMC3May A10/12/0Open$112.00M W  05:00 PM-08:23 PM VT405

Key
Days of the Week:
T = Tuesday
R = Thursday
S = Saturday
X = Sunday

Class Location:
MC = Livonia (Main Campus)
ONL = Online (Distance Learning)
RC = Radcliff Center
MEC = Manufacturing & Engineering Center
PSTC = Public Safety Training Complex
HYBMC/HYBRC = Hybrid Main Campus/ Hybrid Radcliff Center
RMT = Remote

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