3 cr. (2 lec/3 lab/wk) (F)
Introduces the fundamental aspects of yeast fermentation and microbiology relevant to brewing. Some basic microbiological principles will be presented, followed by explanations of the various brewing/quality-impacting processes brought about by biological activity, as well as means of monitoring the brewing process. This course includes laboratory exercises.
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* These courses may only be available on the MSU Billings University Campus.