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Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Raw Materials

 Title Abbreviation:   RAW MATERIALS

 Department:    BRW

 Course #:    105

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    011001

 EPC:    131

 REV:    2017

 Course Description  

Covers the basic ingredients used in brewing: malted barley (and other adjunct grains), hops, yeast and water. Provides an overview of the role various raw materials play in the production of beer and other food products and the importance of these ingredients in the flavor profiles imparted. Topics include hop varieties, barley types, breeding & selection, growing, harvesting, drying and malting of grains, yeast types, and water properties. Learn about the “grain to glass” philosophy and how local brewers are incorporating locally sourced raw materials into their craft beverage products.



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. Explain the four essential brewing raw materials: malt, hops, water, and yeast.
  2. Explain the applications of brewing raw materials.
  3. Describe the “farm to glass” philosophy of craft brewing.
  4. Demonstrate knowledge of sustainability practices for raw materials, water, energy, processing, and brewery waste.

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 . . .
2.2 Analyze issues and develop questions within a 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.

Course Contents

  1. Brewing raw ingredients.
  2. “Farm to glass” philosophy of craft brewing.
  3. Applications of brewing raw materials.
  4. Sustainability practices for raw materials, water, energy, processing, and brewery waste.