BFPT-1135 Commercial Brewing Systems and Technology

This course transitions students from brewing concepts to commercial-level brewhouse execution utilizing a 3.5-barrel (bbl) system. Students gain hands-on operational experience across the entire hot side including hot liquor tank management, mashing, lautering, boiling, and whirlpooling. Practical instruction emphasizes the mechanics of wort chilling, oxygenation, sanitary transfers to fermentation vessels (FVs), and yeast pitching protocols. Additionally, students master cellar operations including monitoring active fermentation, temperature management, dry hopping, carbonation, and vessel transfers preparing them for real-world production environments.