Competency Goals:
To develop an understanding of the following:
- the general origins of beer brewing and its connection to the domestication of cereals
- the great diversity of modern beer styles and where, why and how this diversity came to be
- regional differences and similarities among beer styles around the world
- details concerning the brewing methods of individual beer styles
- knowledge of flavor and aroma characteristics, in part gained through sensory analysis
Course content:
A brief history of fermented foods with a focus on beer brewing from the last Ice Age to the present:
- the domestication of cereals and its probable link to brewing
- beer and production methods of the first brewers in the ancient Near East
- a general survey of the spread of ancient brewing methods throughout Western Eurasia and their dissemination throughout the world
- a general survey of the changes that occurred in methodology, technology and ingredients
Modern beer styles and brewing methods:
- where beer brewing is conducted in the world today, both of indigenous origin and using imported methods
- the distinctive characteristics and methods in the production of modern beers
- to accompany the course material, sensory analysis (tutored tastings) on a wide range of beer styles
Extra credit (recommended):
- presentation in small groups (2 – 3 students) of a topic relevant to the class, preferably involving practical application of the surveyed brewing practices on a small scale