CRB 210 - Advanced Craft Beverage Brewing

Students must be 18 years or older to enroll in this course.

1. Demonstrate good personal hygiene and health habits in a laboratory, including hand washing [demonstrated through observations and lab demonstrations].
2. Outline, describe, and demonstrate the requirements for properly operating and maintaining beer production equipment independently [demonstrated through lab demonstration and observation].
3. Identify and describe experimental ingredients and how they are used in the beer-making process [demonstrated through quizzes].
4. Describe and identify various brewing ingredients and their significance in recipe development [demonstrated through quizzes and individual projects/presentations].
   1. Explain how to use various brewing ingredients to create specific flavor profiles.
   2. Describe, identify, and evaluate appropriate quantities and combinations of ingredients to brew various BJCP (Beer Judge Certification Program Inc.) recognized beer styles.
5. Discuss the role of sustainability in brewing craft beer [demonstrated through quizzes].
   1. Explain beer-specific co-products and how to apply sustainability to their disposal. 
   2. Explore various concepts of a sustainable industry and their impacts on the environment.
6. Describe and identify blending principles as it applies to high gravity dilution and barrel-aged beer [demonstrated through quizzes and lab demonstration].
7. Apply the principles of fermentation science and quality control to harvest yeast from actively fermenting beverages [demonstrated through lab demonstration and classroom observation].
   1. Evaluate yeast health for re-pitching by performing cell counts and viability testing as learned in fermentation science.
8. Identify and describe the importance of engineering and maintenance systems in a brewery [demonstrated through quizzes and lab demonstration]
   1. Identify and describe brewery pump design and troubleshoot common problems during operation. 

1. Introduction and General beer production process from raw materials intake to packaging
   1. Discuss Syllabus
   2. General Review Lecture
2. Ingredients / Brew Day
   1. Malt lesson reinforced
      1. Adjunct malts and their use in brewing
      2. Specialty malts and their use in brewing
      3. Application of these ingredients
   2. Principles of high gravity brewing
   3. Treatment methods for brewing water
   4. Hop lesson reinforced
      1. Hop products and their application in brewing
      2. Impact of hop products on sensory properties
   5. Yeast lesson reinforced
      1. Importance of yeast in brewing
      2. Application of yeast varieties in different styles of beer
   6. Experimental ingredients
      1. Hop trials
      2. Yeast trials (i.e., Omega Yeast Lab’s “Cosmic Punch,” etc.)
   7. Recipe Development
3. Wort Production and Separation / Brew Day
   1. Milling lesson reinforced
      1. Calculating grain amounts required for brewing 
      2. Milling Systems and their operation
      3. System maintenance
      4. Troubleshooting equipment failure
   2. Mashing lesson reinforced
      1. Process parameters
      2. Control PH and ionic composition of brewing water
      3. Malt enzymes
      4. Liquor to grist ratio
      5. Impact of mashing profiles on wort fermentability
   3. Wort separation lesson reinforced
      1. pH adjustments
      2. Hop product application and utilization
      3. Boiled wort
      4. Factors that impact wort boiling efficiency
      5. Troubleshooting boiling system (i.e., boilovers, etc.)
   4. Co-products and sustainability
      1. What to do with spent grain etc.
4. Wort Clarification, Cooling, and Oxygenation / Cellaring Day
   1. Operation of wort clarification, cooling, and oxygenation equipment reinforced
   2. Use of clarification agents (boil and post-fermentation)
5. Fermentation / Cellaring Day
   1. Operation of fermentation vessels reinforced
   2. Selection of yeast
   3. Factors affecting fermentation
   4. Lagering
6. Cooling, Carbonating, and Blending / Brew Day
   1. Purpose of cooling and carbonation
   2. Principles of blending (high gravity dilution and barrel blending)
   3. Temperature control
   4. Carb control
   5. Cooling and carbing systems and their application
7. Packaging / Brew Day
   1. Types of packaging products
   2. Kegs, cans, bottle
   3. Operation of kegging equipment
   4. Storage of packaged product
8. Dissolved Oxygen / Cellaring Day
   1. Points in the process where beer can be exposed to oxygen
   2. Practices to minimize oxygen pickup
   3. Practical application of quality control
9. Plant Cleaning / Cellaring Day
   1. CIP systems reinforced
      1. Key factors for efficient plant cleaning
      2. Detergents and reasons for use
      3. Operating principles of CIP systems
      4. Cleaning programs and cycle times
   2. CIP Plant Design
      1. Design features that minimize dirt accumulation in vessels and encourage efficient cleaning
      2. Features that promote a hygienic working environment
10. Engineering and Maintenance Systems / Brew Day
    1. Effective maintenance program
    2. Familiarity with maintenance tasks
    3. Contribution of maintenance tasks to plant safety, reliability, quality, economics, and environmental impact
    4. Performance improvement
       1. Reliability Centered Maintenance (RCM)
       2. Total Productive Maintenance (TPM)
    5. Workplace organization
11. Sustainability in Brewing / Cellaring Day
    1. Concepts of a sustainable industry
    2. Sources of carbon dioxide 
    3. Uses of Steam in brewing
    4. Principle energy-consuming activities in a brewery
    5. Heat recovery systems in breweries
    6. Water

• No Stakes Assessments:
  • Engagement
  • Activities 
  • Group Work
  • Checklists
• Low Stakes Summative/Formative:
  • Quizzes (multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)
  • Lab Exercises/Demonstrations
  • Assignments (analysis, written response, application)
  • Participation
• High Stakes Summative:
  • Exams (multiple choice, fill-in-the-blank, matching, ordering, true/false, multiple answers)
  • Lab Practical (verbal and physical demonstrations)

• Lecture/Discussion: 10-20% 
• Lab Demonstration/participation: 35-45%
• Oral Questioning: 10-15%
• Practical Performance: 25-35%

• Must be able to bend, squat,  kneel, push and pull.
• Able to work in hot, cold, and wet environments.
• Able to climb stairs/ladders, work at heights above six feet, and lift 55 lb bags.
• Able to stand for prolonged periods.

Secchia Institute for Culinary Education Departmental Sign-Off Sheets:

• Alcohol Consumption Policy
• Photo Release
• Attendance Policy
• Grooming Policy
• Student Handbook
• Students must be 18 years or older to enroll in this course.

I. Essential judgment skills to include: ability to identify, assess, and comprehend the potentially dangerous situations within the culinary arts production facility (such as hot liquids, fire, sharp knives, slippery floors, large machinery, etc.) for the purpose of problem solving around these conditions and coming to appropriate conclusions and/or course of actions.

II. Essential physical/neurological functions to include: ability to use the senses of seeing, hearing, touch, and smell to make correct judgments: Specifically, the use of sensory and physical functions includes:

Vision:

• Far: Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible.
• Near: Ability to see clearly printed material at close range (12 inches or less).  Corrective lenses permissible.
• Other: Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.

Hearing:

• Ability to hear in one or both ears so that verbal communication can be received, understood, and acted upon in either a face-to-face or a telecommunications basis.
• A culinarian must be able to hear communicated orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives.

Taste:

• Ability of tongue taste buds to distinguish between and among flavors, spices, temperature and mouth feel (smoothness, pungency, etc.) of food and beverages.

Smell:

• Ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.

Speech:

• Ability to express oneself verbally with clarity on either a face-to-face or a telecommunications basis.

Touch:

• Ability of body parts, usually fingers and hands to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc.

Physical and mobility functions include:

• Mobility: Ability to move expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time.
• Walking: Ability to exert a reasonably paced mobility from one point to another within a generally accepted time-frame, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc.
• Bending: Ability to move and control one’s torso so items can be picked up from a lower surface level.
• Kneeling: Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees.
• Handling: Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities with both upper extremities.
• Fingering: Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc. with both upper extremities.
• Reaching: Ability to stretch body, and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual.
• Squatting: Ability to flex legs at the knees to lower body position.
• Crawling: Ability to move about on hands and knees and/or feet by mobilizing those body parts.
• Lifting: Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level. Must have the ability to lift pots, pans, etc., up to 40 pounds in weight.
• Climbing: Ability to ascend steps, ladders and other vertical and semi-vertical surfaces to reach a higher level and meet physical expectations to perform required interventions for the purpose of demonstrating competence to safely engage in the practice of Culinary Arts. Behaviors that demonstrate essential neurological and physical functions include, but are not limited to observation, listening, understanding relationships, writing, and psychomotor abilities consistent with course and program expectations.
• Repetitive Motions: Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting.
• Stooping: Ability to flex legs at the knees and move the upper body forward and down.
• Standing: Ability to stand for several hours at a time. Must be able to stand and exert well-placed mobility for periods of up to five hours in length.

III. Essential communication skills to include: ability to communicate effectively with fellow students, faculty, guests, and all members of the culinary arts.  Skills include verbal, written, and nonverbal abilities as well as information technology skills consistent with effective communication.

A culinarian must be able to communicate both orally and in writing with other culinarians and clients. Working as a culinarian also requires knowledge of communication through body language. Profanity, including coarse language, is never appropriate and possible consequences include daily lab grade reduction and/or a reduction in a course grade.

IV. Essential emotional coping skills: ability to demonstrate the mental health necessary to safely engage in the practice of culinary arts as determined by professional standards of practice.

V. Essential intellectual/conceptual skills to include: ability to measure, calculate, analyze, synthesize, and evaluate to engage competently in the safe practice of culinary arts.

VI. Other essential behavioral attributes: ability to engage in activities consistent with safe culinary  arts practice without demonstrated behaviors of addiction to, abuse of, or dependence on alcohol or other drugs that may impair behavior or judgment. The student must demonstrate responsibility and accountability for actions as a student in the Secchia Institute for Culinary Education and as a developing professional in the culinary arts consistent with accepted standards of practice.

Grand Rapids Community College strives to be more than ADA compliant. We strive to be accessible and welcoming to all students of all abilities. After reviewing the Essential Abilities/Technical Standards for this program; your responsibilities as a student entail determining if you can complete all associated coursework either:

1. With Accommodation. I am otherwise qualified to meet the same academic standards as any other student entering the program. However, based on a medically documented condition or diagnosis, I would qualify for reasonable accommodation under the Americans with Disabilities Act (1990). I will meet with Disability Support Services on campus to arrange those accommodations in an interactive process with the department of culinary arts.
    
2. Without Accommodation. I am able to complete the program without need for reasonable accommodation or modification. In the event my medical documentation reveals otherwise or a condition manifests that would necessitate an accommodation; it is my responsibility to inform a responsible authority figure within the department of culinary arts and work with Disability Support Services to see if a reasonable accommodation or modification can be made.

If you have a medically documented condition or diagnosis, please contact Disability Support Services (DSS) at disability@grcc.edu or by phone at 616.234.4140 to arrange accommodations through our interactive process.