Covers legal topics related to operating a craft beverage facility, including state, federal, and local regulations; facility legal compliance; labeling and reporting. Prerequisite: Admission to the Craft Brewing and Distilling Program.
Explores the historical and current uses of fruit and honey in beverage production including sourcing, industry standards, and biological components of these ingredients. Prerequisite: None.
Familiarizes students with the agricultural supply chain and processing for hops-based craft beverages. Includes business decisions regarding equipment, handling, refrigeration, and storage. Prerequisite: None.
Covers the biological processes of fermentation with particular focus on skills used in the beverage industry. Students will gain familiarity with microscopes and media as tools to propagate yeast and identify contaminations. Prerequisite: "C" or better in CBD 205.
My Success Network
My Student ID