HRT 3120 - Beer and Culture (3)

Study of beer and brewing methods and the role of beer in food and beverage operations. The course provides a brief history of beer from Mesopotamia to present day, including the growth of micro and craft breweries. Additional topics include how beer is made, beers of the world, beer evaluation and food pairing, selection procedures for restaurants, beer promotion and sales, proper service of beer, and career options in the brewing industry.

Prerequisite(s): Must be at least 21 years of age; product fee required.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.