Fall Semester 2020 - Credit Courses

Please Note: The information on this page
is subject to change.

 Course TitleCredDaysTimeRoomSeats
Avail
Instructor
(Fees)
BREW_151_01Cellar Processes
Meets: 8/24/2020-11/25/2020
Kalispell Campus
Note: Students must be accepted into the Brewing Science and Brewery Operations program. Internet access is required for this course. Up to a quarter of the course content will be delivered online.
3crTTh2:00PM-3:30PMBREW 1066J Byers

Cellar Processes

Prerequisites: a grade of "C" or better in BREW 102 and BREW 150, and admission to the Brewing Science and Brewery Operations program and instructor's consent.Corequisite: BREW 199.This course provides an overview of cellar operations including yeast pitching, fermentation, dry hopping, maturation, clarification, carbonation, and stabilization. Topics include methods of secondary fermentation and aging, different filters and their operation, carbonation methods, and physical stability techniques.



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This information was last updated on Friday, November 27, 2020 at 6:40:01 PM