Honors Seminar: Art and Science of Brewing (IDH4037) General Policies, Objectives, and Schedule

Instructors: Joe Moss Bldg 6, Room 104 Office hours: TB A Phone: 850-857-6093 Email: jmoss@uwf.edu

Spring 2014

Jeff Eble Bldg 6, Room 108 Office hours: TBA Phone: 850-857-6010 Email: eble@uwf.edu

Class Time: Wednesday 6-9pm, Bldg 058A, Room 0208 Course Description: Through a combination of lab work, lectures, exercises, and readings we will explore the history, science, and culture of beer and brewing. The topics to be covered include: the history of beer, yeast metabolism, brewing chemistry, and brewing methods. To gain hands-on experience with the methods and science of brewing students will brew three different styles of beer. Objective: To introduce students to the rich history and fundamental scientific principles of brewing beer, including the process of brewing different styles of beer. Required Text: How to Brew: Everything you need to know to brew beer right the first time, John Palmer, Brewers Publication, ISBN #9780937381885. Additional readings will be assigned periodically throughout the semester. Attendance/Participation: Because the course meets only once a week attendance is required unless the student has received prior approval from the instructor to miss the class. Students must arrive on time and prepared for the class. Unexcused absentees, late arrivals, and late assignments will result in points being deducted from your final grade. Lab Safety: Safe conduct in the lab is critical for you and the class. Failure to follow the safety guidelines will result in your dismissal from the course. To ensure safe lab conduct students are required to read and sign the attached Laboratory Regulations and Safety Guidelines. Grading (% of final points): 4 Small group discussions- 64 pts (16%) 2 Exams- 200 points (50%) Final project- 120 points (30%) Participation- 16 points (4%) Total- 400 points (100%) Midterm/Final: The midterm and final exams will be a combination of multiple choice, true/false, and short essays and will cover the science and history of brewing. Both tests will be administered in-class and will take one hour of the scheduled class time. Final Projects: Together with a partner you will design a beer using one of the on-line programs (recipes must be approved by one of the class instructors). Your project will include the recipe, an

Honors Seminar: Art and Science of Brewing (IDH4037) General Policies, Objectives, and Schedule

Spring 2014

explanation of the characteristics of the style you select using standard guidelines, a short essay of no more than five double spaced pages on the history of that style, and an in-class tasting accompanied by a presentation of no more than 10 minutes, to be completed during the final day of class. Small group discussions: On these days 30-45 minutes of class will be devoted to small group discussions (2-3 people per group). Youll be given 2 or 3 questions about the reading and lectures and you will discuss your response with your group. Each group with then write a paragraph response to each question and turn them in for credit (only one paper per group needs to be submitted). Your group responses are worth 16% of your final grade. The quality of comments and discussion is more important than quantity or precision. OTHER POLICIES University Policy on Academic Conduct: Please refer to the UWF Academic Misconduct Code for a list of behaviors that fall under the definition of academic misconduct. The policies also outline the penalties for academic misconduct and the due process procedures that must be followed. (Links to academic misconduct policies and procedures are posted on the UWF web site at: http://uwf.edu/academic/policies/misconduct/misconduct.cfm) Additional Information on Plagiarism: Plagiarism is a serious violation of academic standards and will be accordingly punished. Students who plagiarize will fail the course and will be referred to the Dean for academic dishonesty. This includes self-plagiarism (using your own work in more than one class or assignment). If you are unsure, ask your instructor for guidance. See the UWF Academic Misconduct Code for the University policy on plagiarism. Assistance for Students with Special Needs: Students with special needs who require specific examination-related or other course-related accommodations should contact the Student Disability Resource Center (SDRC), web address: http://www.uwf.edu/SDRC, (850) 474-2387. SDRC will provide the student with a letter for the instructor that will specify any recommended accommodations for the individual students. Alternatively, please contact the class instructor to set up an appointment to discuss available options. Withdrawal: The last day to withdraw from this course with an automatic grade of W is March 21st. There will be no individual course withdrawals after this date. (The deadline to withdraw from this course and receive a partial tuition refund is January 31st.) Course Schedule (schedule subject to change, additional readings will be assigned in class): Week 1 (1/08): History of brewing, flavor training, brewing basics Week 2 (1/15): Start first beer (Ch. 1, 2) Week 3 (1/22): Beer styles and ratings, malts and adjuncts (Ch. 3, 12, 13) Week 4 (1/29): Bottle first beer, small group discussion (Ch. 11) Week 5 (2/05): Start second beer (Ch. 7, 9) Week 6 (2/12): Bottle second beer, small group discussion Week 7 (2/19): Hops, first beer tasting (Ch. 5, 22)

Honors Seminar: Art and Science of Brewing (IDH4037) General Policies, Objectives, and Schedule
Week 8 (2/26): Exam 1, second beer tasting, final recipe development (Ch. 21) Week 9 (3/05): Yeast, fermentation, small group discussion (Ch. 6, 8) Week 10 (3/12): Spring break Week 11 (3/19): Start final beer Week 12 (3/26): Fermentation chemistry (Ch. 4) Week 13 (4/02): Bottle final beer, small group discussion Week 14 (4/09): All grain and commercial brewing (Ch. 14, 16) Week 15 (4/16): Exam 2, Pensacola Bay Brewery tour Week 16 (4/23): Final beer tasting and presentations Finals week: No class

Spring 2014