Description:

In this course you will be introduced to the sensory evaluation of distilled spirits, grape wines, and other traditional alcoholic beverages; such as mead, cider, and the rice-based "wines" of Asia. You will explore the history, production, profile, service, and culture of non-beer alcoholic beverages, and link this to your prior education on the world of beer. You will investigate the intersection of these worlds by considering hybrid products like grape ales, by creating novel combinations of beer and other beverages in the form of cocktails, and by reflecting on the art and science of pairing alcoholic beverages with food.