CRB 101 - Introduction to Beer Service, Sensory Analysis, and Brewing Ingredients

Credits: 3
Contact Hours: 3

Prerequisites: None

Corequisites: None

College Level Prerequisites: None

Description: This course introduces the principles of beer service, beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined.

This course prepares students to take the Cicerone® Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam.

Department Consent: Department Consent

General Education Distribution Category Met: None