Skagit Valley College logo

Catalog Course Search Details

 Course Title:   Culture of Craft Brewing

 Title Abbreviation:   CULTURE OF CRAFT BREWING

 Department:    BRW

 Course #:    101

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    011001

 EPC:    131

 REV:    2017

 Course Description  

Introduction to sensory perception (taste & smell) as it relates to beer identification and quality, and considerations for food and beverage pairings. Topics include the history of brewing, craft vs. factory industrial models, alcohol & health, overview of the brewing process, ingredients used and beer styles. Includes industry tours and presentations from industry professionals.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Appraise beer taste and smell for identification, quality and food and beverage pairings.
  2. Describe the history of brewing.
  3. Describe the brewing process.
  4. Describe the brewing industry and differentiate craft and factory models.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.

Course Contents

  1. Beer taste and smell for identification, quality, and food and beverage pairings.
  2. History of brewing.
  3. Brewing process.
  4. Brewing industry.
  5. Craft and factory models.