BREWING, DISTILLATION AND FERMENTATION
North Carolina Community College System requires that all students must be 21 years of age or older by the start of all BDF prefix courses.
BDF 110 - Fermentation Production
2 Class, 4 Lab, 4 credits
Recommended Prerequisites: BDF111, BDF 125, and MAT 110
This course introduces the basic methodologies used in fermentation. Emphasis is placed on the production of fermented products including ingredients, techniques, fermentation management, storage and sanitation. Upon completion, students should be able to design/produce pilot-scale products to demonstrate how material selection and process conditions can generate different kinds/qualities of products. A course fee is required. (Offered Spring Semester)
BDF 111 - BDF Safety and Sanitation
1 Class, 2 Lab, 2 credits
This course covers sanitation, handling and safety with fermentation products, facilities and equipment. Emphasis is placed on the proper chemicals, their selection, handling and storage for sanitation control within the fermentation environment. Upon completion, students should be able to safely maintain quality and stability of fermentation products. A course fee is required. (Offered Fall Semester)
BDF 112 - Survey of Fermented Products
3 Class, 3 Lab, 4 credits
This course provides an introduction to fermented products. Emphasis is placed on history, production, characteristics, taxonomy, and evaluation. Upon completion, students should be able to identify and apply factors relevant to the production of fermented products. A course fee is required. (Offered Fall Semester)
BDF 114 - Craft Beer Brewing
1 Class, 3 Lab, 2 credits
Prerequisites: Instructor Approval Required
This course introduces entry level skills in craft beer brewing. Topics include recipe development, basic sanitation, techniques and equipment used in the production of small batches (5 gallons or less) of craft beer. Upon completion, students should be able to demonstrate how to produce small batches of craft beer and be able to extrapolate concepts to larger future production. A course fee is required. (Offered Fall Semester)
BDF 115 - Applied Craft Bev Microbiology
3 Class, 2 Lab, 4 credits
Recommended Prerequisites: BDF111, BDF 125, and MAT 110
This course provides an introduction to microbiology and laboratory practices in the brewing industry. Emphasis is placed on yeast biology, fermentation, and microorganisms in brewery/distillation and sanitation. Upon completion, students should be able to demonstrate an understanding of microbiology, laboratory techniques, and commonly used analysis methodologies applied in the brewing industry. A course fee is required. (Offered Spring Semester)
BDF 125 - Bev Tech and Calculations
1 Class, 3 Lab, 2 credits
Recommended Corequisites: MAT 110
This course introduces technology and mathematical calculations used in craft beverage production. Emphasis is placed on equipment and technology relating to scheduling/record keeping, and recipe development/alcohol control and ingredient usage calculations. Upon completion, students should be able to identify/demonstrate technology and equipment used in craft beverage production and recipe development. (Offered Fall Semester)
BDF 175 - Distillation Operations
2 Class, 4 Lab, 4 credits
This course covers the principles and production techniques involved in the distillation of grains, fruits and other carbohydrates associated with craft beverage distillation. Emphasis is placed on materials/processing, fermentation applications, distillation technology, sensory evaluation, quality control, engineering and craft distillery management. Upon completion, students should be able to demonstrate an understanding of distillation operation/management and the impact of sanitation, fermentation, maturation and aging in the production of distillations. (Demand dependent)
BDF 180 - Sensory Evaluation
2 Class, 2 Lab, 3 credits
This course introduces the visual, olfactory, and gustatory parameters used in the evaluation of beer and distillery products. Emphasis is placed on aromas, finish, flavor/taste interactions, and factors affecting product quality, as well as descriptive analysis/model systems, judging systems, set-up, and operation for beverage competitions. Upon completion, students should be able to demonstrate the fundamental principles/practices in sensory analysis and identify elements that influence sensory qualities of particular craft beverages. A course fee is required. (Offered Spring Semester)
BDF 225 - Filtration and Finishing
2 Class, 2 Lab, 3 credits
Recommended Prerequisites: BDF111, BDF 125, and MAT 110
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. A course fee is required. (Offered Spring Semester)
BDF 230 - Advanced Brewing
2 Class, 2 Lab, 3 credits
Prerequisites: Instructor Approval Required
This course covers advanced brewing processes utilizing the equipment of an on-site brewery and fermentation facility. Topics include advanced beer making processes, analysis/monitoring of fermentation, specialty beer production, quality control, sustainable practices and facilities operations and management. Upon completion, students should be able to understand and demonstrate the proper applications of high volume brewing in a production facility. (Demand dependent)
BDF 236 - Brewing/Packaging Maintenance
2 Class, 4 Lab, 4 credits
Recommended Prerequisites: BDF111, BDF 125, and MAT 110
This course covers the equipment in a brewing, distillation and fermentation facility and the techniques used for maintenance and troubleshooting. Topics include types of equipment, the role of equipment used in filling and packaging, troubleshooting, and the role of a maintenance technician. Upon completion, students should be able to set up, maintain and troubleshoot equipment in a brewing, distillation and fermentation facility using work techniques appropriate for the industry. A course fee is required. (Offered Spring Semester)
BDF 240 - Seasonal Beer Production
2 Class, 4 Lab, 4 credits
Recommended Prerequisites: BDF111, BDF 125, and MAT 110
This course covers the brewing of seasonal and specialty beers using advanced brewing techniques. Topics include original recipe development, lab analysis, production techniques and packaging. Upon completion, students should be able to develop original recipes for seasonal and specialty beers, and provide analysis, production and packaging. (Offered Fall Semester)