3credit hour(s)Pre- or corequisite:BEV 1130. Provides theory and hands-on application of cellar operations, packaging, storage, stock rotation. Quality assurance and safety procedures are stressed at every step. Introduces government regulations and tax issues pertaining to the brewing industry.
15 theory hours
90 lab hours
To enroll in this course, students must be at least 21 years of age or older at the start of the term.