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    The Culinary Institute of America
   
 
  Oct 24, 2017
 
 
    
2017-2018 Academic Catalog
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Brewed: History, Culture, and Production (HSBV-340)

3.0 credits
Through readings, tastings, and lectures, students will further advance their knowledge of brewed beverages, including beer, sake, hard cider, and malt alternatives. The course will cover the chronological history of beverages; investigate the production, technology, and science behind beverages; and examine consumer behavior, cultural impact, and the role of brewed beverages in society.



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