Course Description: Broad introduction into wine, brewing, and distillation science. Information includes viticulture (growing grapes for wine), wine making (production), wine flavor chemistry, commodities for fermentation, brewing science (beer making to distribution) and distilling. This class is not based on consumption, but rather the combination of science and management strategies needed to produce quality products. A structured vocabulary is associated with production, marketing and distribution of wine, brewing and distilled products. An overarching outcome of this course is that students can describe the chemistry, biology and technology involved in fermented beverages and apply these skills in a problem solving setting. The course will focus on introductory concepts, career paths available and problem solving skills required in each element of the production chain.

Course Description: This is a hands-on focused course on distilled spirt production and product development. An overarching outcome of this course is to develop and produce a distilled alcoholic beverage for a commercial market. This will be a hands-on course that will be overseeing fermentation, distillation, blending and evaluation, quality control, bottling, labelling and marketing at the craft scale. This course will be off campus at a commercial distillery and will have nonstandard course hours. This course will have reading and graphic design work along with distillery work and product development.

Term(s) Taught: Fall 2021