BRU/101
Intro to Craft Brewing
Steve Duarte
Instructional Plan Template | Slide 1
BRU/101
Intro to Craft Brewing
Welcome to BRU/101, Intro to Craft Brewing. This
course has been created to serve as an introductory
course for anyone interested in a basic understanding
of the craft beer industry. Course content will cover a
brief history of beer, the various styles of beer, and a
basic overview of the art of home brewing. As an
introductory course, it is designed at a beginner level
and will by no means dive into the complex advanced
brewing methods. If you would consider yourself a
“beginner”, this class is for you!
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Target Audience
The intended audience for this course is anyone who is above the age of
21 and has a displayed an interest in the craft beer industry and/or the
art of home brewing. The only prerequisite for this course is a desire to
learn and a genuine interest for craft beer. The majority of this course
will consist of a hands-on approach that is ideal for kinesthetic learners.
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Needs Assessment
With the recent rise in number of craft beer enthusiasts and craft
breweries in the U.S., a rising number of colleges have begun to
offer craft brew studies. The colleges that are currently offering
craft brew studies are only offering them as a minor to a degree
program at this time. Being that not everyone is looking to enroll
in a four-year degree program, it would be beneficial to offer a
course in craft brew studies as a non-degree course for those not
actively enrolled in a degree program. In order to service those
who are interested in craft brew studies but are not interested in
earning a degree.
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Delivery Modality
This will be an instructor-led course offered at the
University of Phoenix ground campus. It is a 12hour course that will meet every Saturday morning
from 9am to 12pm for four weeks.
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Instructional Goals for the Course
The overall goals for this course are for
students to:
• Gain a basic understanding of the craft beer industry, including its’
history and the various styles that are used.
• Understand the basic and beginner level concept of home brewing.
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Performance-Based Objectives
 Upon completing the first Saturday morning session, the
students will pass both the History of Beer and Beer Styles
quiz with a minimum score of 90%.
 After sampling the various styles of beer during the second
session, the students will be expected to identify each
beer style through a blindfold taste test after at two
attempts.
 Students will be required to pass The Basic Steps to Home
Brewing quiz with 100% accuracy at the end of the third
class.
 On the last night of class, each student and their partner
will present their home brew final project to the class and
must be considered 'true to the style' by the instructor to
earn the course completion certificate.
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Instructional Strategies
 The overall course will incorporate multiple
instructional strategies as needed.
 The quizzes and taste-testing activities will
emphasize critical thinking skills and will be very
much instructor-led.
 The home brewing portion of the class will be
collaborative and project-based in that each
student will choose a partner to work with for
the BYOB (brew-your-own-beer) final project.
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Instructional Technologies
 The overall nature of this course will be very
hands-on and there will be much student
participation during the various activities and
final project. In result, the only instructional
technologies used in this course will be
Microsoft PowerPoint and YouTube.
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Plan for Implementation
• Timelines
• This course will require classroom attendance from
participants for three hours, every Saturday, for a
total of four weeks. The overall seat time for course
completion is 12 hours.
• Individuals and materials involved
• The course will consist of one course instructor and a
maximum amount of 16 students per cohort. The
classroom will be equipped with 8 workstations for
the brewing activity. Students will be expected to
bring the "Guide to Beer" booklet with them to every
class. The "Guide to Beer" booklet is available at the
local Total Wine store, free of charge.
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Instructional Resources
The instructional plan will be dependent on
materials such as:
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Computer - equipped with MS Office (for PowerPoint
Whiteboard
Laser Projector
8 workstations equipped with a single burner stove (for brewing activity)
8 beginner brewing kits (university-owned and provided equipment)
Guide to Beer (supplemental material)
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Communicating the Plan
As a new course offering at the University of Phoenix,
BRU/101 will need to undergo a significant amount of
marketing before launching its first class cohort. Course
marketing will take place via media, radio, and local ad
placement in stores like Total Wine and Bevmo. Commitment
from the student will be garnered by the tuition & fees
associated with taking the course. Although it is a non-degree
course, it is a three-credit course that can be applied as an
elective course for degree programs at the University. High
commitment level will be expected, as it is a course that will only
garner interest among craft beer aficionados who wish to invest
both time and money to enter into the beginning stage of the art
of brewing.
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Instructional Content and Strategies
1st session breakdown:
• 1st hour:
• Students will learn a brief history of beer through short lecture and
YouTube video. After the lecture and video, the students will pass the
History of Beer Quiz with a minimum score of 90%. (MS Word Doc)
• 2nd hour:
• Students will learn about various beer styles through lecture and research
activity.
• After the lecture, students will choose a partner and begin the research
activity in which they will select a beer style to use for a presentation to the
class. Selected beer style will also be used for final project in week 4.
• 3rd hour:
• Students will showcase their newfound knowledge of their selected beer
style via PowerPoint presentation to the class.
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Instructional Content and Strategies (cont’d)
2nd session breakdown:
• 1st hour:
• Students will taste/sample 8 different beer styles. After beer
sampling, students will complete the 'beer perception quiz' found
on pg.35 in the Guide to Beer booklet, with 100% accuracy.
• 2nd hour:
• The second hour will consist of the blindfold taste test activity
that students will conduct with their partner. The students will
be expected to pass the blindfold taste test activity after at least
two attempts.
• 3rd hour:
• The last hour of this class session will be spent on short lecture
time and YouTube, in which students will learn the basics of
home brewing.
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Instructional Content and Strategies (cont’d)
3nd session breakdown:
• 1st hour:
• The first hour will consist of a short refresher lecture to
recap the last hour of the previous session on home
brewing. After the refresher, the students will be expected
to pass home brewing quiz with 100% accuracy.
• 2nd & 3rd hour:
• The last two hours of this session will be spent on working
on the final brewing project. Each student and their
partner will be assisted and evaluated by the instructor
throughout the process brewing up to the fermentation
process.
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Instructional Content and Strategies (cont’d)
Final (4th) session breakdown:
• On the last night of class, every hour will be
spent on final presentations. Each student and
their partner will present their home brew final
project to the class. The Final Brew Project will
be evaluated by the instructor who will grade it
using the final project grading rubric. Each
student must earn a ‘pass’ in every category of
the rubric in order to earn the Course
Completion Certificate.
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Formative Assessment
Formative assessment strategies in this course will include:
• Quizzes
• Class discussion
• Partner/group activities
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Summative Evaluation of Program Outcomes
Course Final Project Rubric:
Criteria
Pass/Fail
Appearance
Aroma
Taste
End of Course Survey:
https://www.surveymonkey.com/s/DXC77P7
The effectiveness of the course will be evaluated by the number of students who pass the Final
Brewing Project. There is also a End of Course Survey that all students will be expected to complete
and the results will be sent to Academic Affairs for feedback.
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Future Implications
The Academic Affairs department will be evaluating the first cohort
of BRU/101 students to gauge whether or not there is value in
continuing to offer the course. The Final Project Rubric and End of
Course surveys will be assessed and if the results are favorable, the
course will continue to be offered.
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References
Guide to Beer. (2014). Retrieved from
http://www.totalwine.com/eng/guide-to-beer/\
BBC Documentary (2014, August 17). How It's made-BEERHistory Channel -Documentary [Video file]. Retrieved from
YouTube website:
http://www.youtube.com/watch?v=z3ARIbOwrls
Frey, J. (2013, February 5). The Beginner's Guide to
Making Home Brew [Video file]. Retrieved from YouTube
website: http://www.youtube.com/watch?v=qCWSVPCw4Y
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