1.Learn how brewed grain products are developed and spread to 
different countries in the world.
2.Identify and categorize the unit operations and equipment used 
for brewing.
3.Learn the key terminology associated with brewing.
4.Do basic calculations related to heat transfer and mass 
balances used in brewing.
5.Describe chemical and physical changes in ingredients and 
products as they go through the brewing process. Understand the 
importance of critical factors such as water quality, humidity, 
temperature, and pH.
6.Understand how to perform basic measurements related to 
brewing, such as color, pH, specific gravity, gas incorporation, 
and flavor components.
7.Learn how to select microorganisms suitable for brewing.
8.Describe how yeast and other microorganisms change 
ingredients through fermentation. Explain the role of 
environmental factors on yeast activity.
9.Learn key means for maintaining final quality of beer, 
including the role of sanitation, packaging on delivering, and 
maintaining brewed products.
10.Identify how government agencies and regulations impact the 
production of beer.

1.History of brewing throughout the world. Classification of 
different beer styles.
2.Overview of processes for fluid flow and heat transfer in a 
brewery. Proper sanitation of equipment. Basic heat and mass 
balance calculations.
3.Preparing grains for brewing. Unit operations for malting, 
biochemical changes in grains, measuring malt properties and 
effects of grain and malting processes on final beer quality. 
The role of temperature and humidity in controlling enzyme 
development. Roasting as a means of developing color and flavor.
4.Processes for mashing and developing fermentable sugars. 
Control of enzymes and carbohydrates through water quality, 
temperature, and pH.
5.Unit operations for producing wort. Role of sparging, filter 
beds, and adjuvants on efficient extraction of carbohydrates and 
flavor compounds. 
6.Boiling and its effect on wort chemistry and microbiology. 
Role of hops in developing beer flavor. Types of hops and their 
characterization. Various techniques for adding hops to beer. 
Proper cooling of the wort. Limiting oxidation. Fermentation of 
the wort. The role of yeasts and other microorganisms on beer 
chemistry, flavor, alcohol, and gases. Different varieties of 
yeast and factors related to strain selection. Controlling 
fermentation through yeast variety and temperature.
8.Methods of aging beers. Techniques for bottling and packaging 
beers. 
9. Controlling haze and filtering beers. Methods and benefits of 
pasteurization. Role of refrigeration in the processing and 
supply chain. Techniques for carbonation.
10.Overview of laws and regulations related to brewing. 
Government agencies concerned with the production and sales of 
alcoholic beverages.