CRB 120 - Draft Systems & Packaging

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 the requirements for operating and maintaining draft beer systems, including proper assembly of draft system materials [demonstrated through quizzes and lab demonstration].
3. Explain the design principles and layout of a quality draft beer system incorporating materials, assembly, and routine maintenance [demonstrated through quizzes].
4. Demonstrate appropriate techniques for cleaning draft systems [demonstrated through the final exam and lab practical].
   1. Apply sanitation and safety to demonstrate accurate knowledge and proper handling of chemicals used for the draft line cleaning process [demonstrated through observation and classroom demonstration].
   2. Describe appropriate materials and proper assembly of draft line cleaning system and proper operation of cleaning system [demonstrated through quizzes and classroom demonstration].
   3. Identify and describe a problem or issue during or after cleaning draft lines and troubleshoot potential solutions [demonstrated through lab demonstration].
5. Identify and describe various beer packaging vessels [demonstrated through quizzes].
6. Apply sanitation and safety principles to demonstrate proper techniques for operating various packaging systems [demonstrated through observations and lab demonstration].
7. Demonstrate appropriate techniques for cleaning and maintaining beer packaging systems and vessels [demonstrated through lab practical and final exam].
   1. Apply sanitation and safety principles to demonstrate accurate knowledge and proper handling of chemicals used for the cleaning process [demonstrated through lab demonstration]. 
8. Apply sustainability principles to draft systems and packaging processes [demonstrated through multiple choice quizzes].
9. Identify and describe a problem or issue during or after the packaging operations and troubleshoot potential solutions [demonstrated through multiple choice quizzes].
10. Assess and evaluate the quality of products for service at Fountain Hill Brewery and Peter’s Pub, GRCC’s student-operated taproom and brewery [demonstrated through classroom observation and lab demonstration].

1. Week 1 
   1. Introduction  & Draft system overview 
2. Week 2
   1. Opening a draft system
3. Week 3
   1. Draft system maintenance overview
      1. System design
      2. Chemical use and safety
      3. Introduction to equipment
4. Week 4
   1. Draft Line Cleaning
      1. System setup
      2. Operation
      3. System breakdown
5. Week 5
   1. Types of Draft Systems
   2. Draft systems for travel 
      1. Jockey Box 
6. Week 6
   1. Line Cleaning
7. Week 7
   1. Packaging Vessels
      1. Kegs 
      2. Note: Hands-on skills taught in CRB 210
8. Week 8 
   1. Line Cleaning
9. Week 9
   1. Packaging
   2. Canning by hand
      1. Hands-on with Oktober beer can seamer (In-class practice)
      2. One-offs for competition beers (Blichmann counter pressure fillers etc.)
   3. Taproom packaging for to-go beer 
      1. Growlers 
      2. Crowlers
      3. Pints
10. Week 10
    1. Line Cleaning
11. Week 11
    1. Commercial Packaging 
       1. Canning lines and Bottling lines
          1. Bottling for sours etc.
          2. Quality Control of Canned Products
12. Week 12 
    1. End-of-semester line cleaning
    2. Closing draft system
13. Week 13
    1. Sustainable packaging practices
14. Week 14
    1. Final Exam

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

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

• Alcohol Consumption Policy
• Photo Release
• Attendance Policy
• Grooming Policy
• Student Handbook
• Students must be 18 years or older to enroll in this course.
• Must be able to lift up to 40 lbs.