BFPT 2120 Filtration and Finishing
This course covers processing/conditioning factors that affect the end quality and shelf life of fermented craft beverages. Topics include types/operation of filters, natural/forced carbonation, clarification, lagering, additives and product stabilization for packaging. Upon completion, students should be able to demonstrate an understanding of the processes associated with filtration, carbonation and finishing and their impact on the end product.
3 credits
Prerequisite
None