MWBM-550: Spirits, Fermented, and Non-Alcoholic Beverages

This course examines the regions, production methods and styles of spirits, beer, sake, cider, perry, tea, coffee, juice and water through online lectures, discussion, guest speakers and tastings.  Each beverage is explored in detail through the lens of its historical, current and future impact throughout the world.  Spirits, fermented, and non-alcoholic beverages represent not only the oldest, but the most widely consumed beverage category in society today. The parallel concepts of terroir that coffee, tea, spirits, beer, sake and water share with wine, present the opportunity to apply similar learning strategies.  Understanding the history, terroir, varieties, labeling, and production techniques for each beverage, coupled with focused tastings and discussion, provides the template for understanding and differentiating these beverages, as well as evaluating their roles in the beverage world.