Day 203

Brewing Equipment started with a test about automation, then we discussed problems–specifically, the non-specific problems that crop up in a brewery.That is, we’ve learned a whole bunch about brewery equipment. Now how do we integrate that knowledge into brewery operations? For instance:

  • Your customers complain that your bottled beer is under-carbonated, but your kegged beer is fine. What could be causing the problem?
  • Your tasting panel says your beer has developed a creamed corn off-flavour, indicating DMS (dimethyl sulphate). Where in the brewing process could this be happening?
  • Your brewery owner comes to you and says that they will be gearing up for the summer season–what do you have to do to ensure your boiler will be able to handle the extra load?

The college has a mechanism for gathering feedback about the course curriculum, so after class, the 1st-year students gathered for a two-hour roundtable. The Brewmaster course, only being in its second year, clearly has had some growing pains and is still under development, but the fact that the Brewmaster students willingly spent two hours providing feedback says good things about their interest in the course.

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