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Please indicate: New__X_____
Modify_______
Delete_______
Department/Unit:__Global & Community Health_________________________
Course Subject/Number:___GCH__520_________________________
Submitted by:_____Lisa Pawloski________________________________ Ext:___x34628________
Email:___lpawlosk@gmu.edu_____________________
Course Title:____Global Health Perspectives on Alcohol__________________________________
Effective Term (New/Modified Courses only): Summer 2009 Final Term (deleted courses only):_______
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only for courses with Lab or Rct component)
Prereq _X__ Coreq ___ (Check one):_Introductory nutrition course and laboratory science
course_________________________________________________________
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list the deleted course.
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GEORGE MASON UNIVERSITY
College Health and Human Services
Department Global and Community Health
GCH 520
Health Perspectives on Alcohol
SYLLABUS
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SYLLABUS
Course Number:
GCH 520
Course Title:
Global health perspectives on alcohol
Class Schedule:
TBA (Anticipated to be on Saturdays)
Location:
TBA
Placement in Curriculum: Elective for Nutrition certificate program or Masters of Global
Health
Credits:
3
Faculty:
Team teaching approach:
Carol Stiller, MS, RD
Karl Stiller, RPh
Lisa Pawloski, PhD
Constance Gewa, PhD
Office Hours:
By appointment (or telephone)
Office Location:
Robinson B 423
Telephone:
(703) 993-3126
Email:
TBA
Catalogue Description:
Course investigates the impact of beer and wine in health and
society from a global perspective, catering to students interested in
understanding the intersections of food science, culture, history,
and public health*
Course Objectives:
Upon completion of this course, the student will be able to:





Explore the archaeological and early historical evidence of wine and beer
production.
Explain how grapes are grown, how wines are made and how variations in these
practices can affect wine quality and characteristics.
Explain how grains are grown and malted, how beer is made and what factors
alter quality.
Discuss the trends of beer and wine consumption and production in the western
world from an historical perspective.
Explore cultural attitudes and behaviors regarding wine and beer consumption and
production from a global perspective.
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




Describe epidemiological potential evidence concerning health benefits of wine
and beer.
Examine issue of alcohol abuse, from a global public health perspective.
Explore issues of commensality vs drinking for intoxication.
Apply appropriate food science laboratory methods to beer production including
sanitation and microbiological techniques.
Perform standardized taste tests specific to wine and beer.
*Prerequisite: Must be at least 21 years of age to drink. Must have had a course in basic
chemistry and/or microbiology.
Required Texts:
1. Grape vs. Grain: A historical, technological, and social
comparison of wine and beer. Charles Bamforth. Cambridge
University Press. 2008. ISBN-13: 9780521849371. ($27)
2. Science, Vine, and Wine in Modern France. Harry W. Paul.
Cambridge University Press. 2007. ISBN-13: 9780521525213.
($45)
3. A History of Beer and Brewing. J. Hornsey, Springer
Publications. 2003.
ISBN: 978-0-85404-630-0 ($99)
Recommended Resource:
A Textbook of Brewing. Volumes 1 & 2 (Hardcover)
by Jean De Clerck (Author), Kathleen Barton-Wright (Translator)
Course Requirements
Lab fee required to cover costs of transportation to field sites and
lab equipment.
Must be at least 21 years of age.
Must have had an introductory course of chemistry, microbiology,
food science, or nutrition.
Teaching Strategies:
Lecture/discussion, guest lectures, student presentations, laboratory
activities, field experience, tastings.
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STUDENT EVALUATION:
Students will be evaluated on the following basis:
10%
20%
10%
10%
20%
20%
10%
Class participation
Annotated bibliography
Lab notebook
Short assignments
Quizzes
Paper and Presentation
Tasting journal
READINGS:
You are expected to keep up with the assigned text reading. The chapters and articles
required for each lecture are listed in the syllabus.
(Please note that these articles will be available electronically)
1. McAllister, P. A. 'Domestic space, habitus and the practice of Xhosa ritual beer drinking.'
Ethnology , 43, 2004.
2. Moyo VM, Gangaidzo IT, Gomo ZAR, Khumalo H., Saungweme T, Kiire CF, Rouault T,
Gordeuk V (1997) Traditional beer consumption and the iron status of spouse pairs from a rural
community in Zimbabwe. Blood. 89:2159-2166.
3. Wills J (2001) Beer used to belong to older men: drink and authority among the Nyakyusa of
Tanzania. Africa. 71:373-390.
4. Willis J (2003) New generation drinking: the uncertain boundaries of criminal enterprise in
modern Kenya. African Affairs. 102:241-260.
5. Klatsky AL, Friedman GD, Armstrong MA, Kipp H (2002) Wine, liquor, beer, and mortality.
American Journal of Epidemiology. 158:585-595.
6. Augusto Di Castelnuovo, Serenella Rotondo, Licia Iacoviello, Maria Benedetta Donati,
Giovanni de Gaetano (2002). “Meta-Analysis of Wine and Beer Consumption in Relation to
Vascular Risk” Circulation.105:2836.
7. Lamuela-Raventós, R. M., Andrés-Lacueva, C. (2004) “Wine in Mediterranean Diet.”
Archivos Latinoamericanos de Nutrición, 2004. 54:79-82
8. German JB, Walzem RL (2000) “Health benefits of wine” Annual review of Nutrition. 20:561593.
9. Moore MJ, Werch C “Results of a two-year longitudinal study of beverage-specific alcohol
use among adolescents” Journal of Drug Education. 37:107-122.
10. Ponickli WR, Gruenewald PJ, Lascala EA (2007) “Joint impacts of minimum legal drinking
age and beer taxes on US youth traffic fatalities, 1975-2001. Alcoholism: Clinical &
Experimental Research. 31:804-813.
11. Collins RL, Ellickson PL, McCaffrey D, Hambarsoomians K. (2007) “Early adolescent
exposure to alcohol advertising and its relationship to underage drinking. Journal of Adolescent
Health. 40:527-534.
12. Yang S, Lynch JW, Raghunathan TE, Kauhanen J, Salonen JT, Kaplan GA (2007)
“Socioeconomic and psychosocial exposures across the lifecourse and binge drinking in
adulthood: population-based study” American Journal of Epidemiology. 165:184-193.
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13. Kubicka L. (2006) “Alcohol use in the country with the world’s highest per capita beer
consumption – The Czech Republic” Addiction. 101:1396-1398.
14. (2007) “Briefly noted. Brazilian beer taster sues brewer for addiction” Alcoholism & Drug
Abuse Weekly. 19:7.
15. Kerr WC, Greenfield TK, Tujague J (2006) ‘Estimates of the mean alcohol concentration of
spirits, wine, and beer sold in the United States and per capita consumption: 1950-2002.
Alcoholism: Clinical & Experimental Research. 30:1583-1591.
16. Chowdhury AN, Ramakrishna K, Chakraborty AK, Weiss MG (2006) “Cultural context and
impact of alcohol use in the Sundarban Delta, West Bengal, India. Social Science and Medicine.
63:722-731.
17. French MT, Brown Taylor D, Bluthenthal RN (2006) ‘Price elasticity of demand for malt
liquor beer: findings from a US pilot study” Social Science and Medicine. 62:2101-2011.
18. Johansen D, Friis K, Skovenborg E, Grønbæk M. (2006) “Food buying habits of people who
buy wine or beer: cross-sectional study” British Medical Journal. 332:519-521.
19. LA Times. (2007) “So you want to become a sommelier?” LA Times. Cori Brown. December
20. Suggs, DN. (2001) "These young chaps think they are just men, too": redistributing
masculinity in Kgatleng bars. Social Science & Medicine, v. 53:241-50.
21. Jennings. (2005) " Drinking Beer in a Blissful Mood." Current Anthropology, 46:
275.
22. Almeida, Mdvazde " Alcohol consumption in elderly people across European countries:
Results from the food in later life project" Ageing International. 30:377.
23. Dietler. "Alcohol: Anthropological/Archaeological Perspectives." Annual Review
of Anthropology, 35: 229.
24. TBD Brewing techniques and recipes
**Plagiarism**
Plagiarism of any type will result in an “F” on the assignment and can lead to
failure in the class. If you have any questions about this, come see me.
ATTENDANCE:
Attendance (including tardiness) and class participation will be taken into account to evaluate
your grade. For example, if you have missed any classes and/or have been late, or have not
participated in class discussion, your grade will be downgraded from a B+. to a B.(etc) If you
have a LEGITIMATE reason to miss class or be tardy, documented illness, family emergency,
etc. please email me. Some class time is spent in off-site tours, so it is beneficial to be on time.
CELL PHONES AND PAGERS:
Please turn-off cell phones and pagers during lecture.
LATE ASSIGNMENT POLICY:
I will accept assignments late, however, they will be docked 5% for each day late. I will NOT
accept assignments any later than 2 weeks past the due date. You may email me your
assignment however I must receive it before the start of class on the day it is due to be counted
“on time”. I will not accept late assignments in my mailbox.
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STUDENTS WITH DISABILITIES
If you are a student with a disability and you need academic accommodations, please see me and
contact the Disability Resource Center (DRC) at 703/993-2474. All academic accommodations
must be arranged through the DRC.
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SCHEDULE – please note that this schedule is subject to change
Week #
CLASS TOPICS
READINGS
1
Overview of course objectives,
Introduction to beer, Brewing theory, yeast & equipment,
Early history of beer
Discussion of use of laboratory notebook
Bamforth chapters 1, 3
Springer chapters 1,2,3
TBD
2
Archeology and early history of wine and beer
Introduction to brewing equipment and sterile technique
Demonstration of Ale production
Class laboratory: Standard Ale
Bamforth chapters 5,7
Class handouts #2
Springer chapters 4,5
3
Examine how grains are grown and relationship with beer Bamforth chapter 9
quality
Springer 6,7
Field experience: Mount Vernon Estate brewery
Readings 15,17,9
4
Explore trends of beer production in US and culture of beer Springer 8,9
Field experience: Dominion Brewery in Ashburn, VA
Note website:
http://www.homebrewtalk.com/wiki/index.php/Category:Beer_styles
Readings 4,13
5
Transfer activity to secondary fermenter for batch #1
Explore standardized taste measures of beer
GABF Beer judging standards, IBU, SRM
Beer consumption practices: A global perspective
6
Discuss cultural and political impacts of beer from a global Bamforth chapter 2,10
perspective
Readings 5,6,7,8
Bottle or keg transfer activity
Quiz #1
Start batch #2, Group activity
Taste test methodology
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Taste test batch #1
Readings 10, 11, 12, 13
Activity: compare and contrast ales
Annotated Bibliography Due
Health benefits of beer and wine? Explore epidemiological Short assignment #1
data.
Introduction to wine, history of wine in western world
8
Guest speaker regarding alcohol abuse, causes, impacts,
treatment
Commensality vs intoxication
Video (TBA)
Bamforth chapter 4
Paul chapters 1,2
Readings 20-23
9
Transfer to secondary fermenter for batch #2
Terroir and production of wine
Bamforth chapters 6,8
Paul chapters 3,4
Class handout #3-5
Readings 1,2,3
9
Beginning wine tasting
10
Field experience: La Grange winery
Trends of wine consumption and production in the U.S.
Paul chapters 5,6, 7
Reading 19
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Beer test batch #2
Chapters 8,9
Group presentation activity: Describe how ingredients and methods affected taste,
what went right and wrong
Pairing wine with food
Guest speaker: Becoming a sommelier
12
Review old world wines
Science of oeneology
13
Review new world wines
Significance of wine within society, religion, and culture
Quiz #2: Conduct Sommelier white wine tasting exam
(3 wines)
Chapters 10, 11, 12
Lab notebook due
Short assignment #2
Turn in written assignment comparing and contrasting the brews from batch #2
_______________________
Tasting journal due
Quiz #2
No readings.
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Field experience and class with Brewmaster:
Sweet Water Brewery, Gallows Road, Fairfax VA
No readings.
15
Wrap-up, evaluation, final presentations
Papers and presentation due
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GCH 520 Alcohol Policy and Waiver (Adapted from FS430 course at Cornell University):
- You must be 21 years by the first day of class.
This course is not designed as a drinking course, alcohol consumption will be limited in quantity
and emphasis will be placed on tasting rather than drinking. In order to have a reasonable
approach to alcohol consumption in the classroom, the following policies are adopted for GCH
520.
1. All students will be of legal age, over 21.
2. Assigned seats will be used and IDs checked before class. This is to guard against
unauthorized guests attending.
3. Amounts will be limited to 1-oz portion controlled samples. We estimate that four wines
or beers will be tasted in most classes and in no case will more than eight wines or beers
will be served per class.
4. Receptacles for expectoration will be provided and expectoration will be encouraged.
Further, Dump buckets will be available to discard excess samples.
5. We will include a lecture on responsible drinking and the dangers and benefits of
moderate alcohol consumption.
6. We will also use a legal waiver. The waiver will be discussed and explained on the first
day of class.
7. The waiver includes a screening statement for adverse medical conditions, pregnancy,
breast feeding, and/or history of substance dependency.
8. Tasting will be conducted later in class to insure that technical material and lectures are
attended to before alcohol consumption.
9. Crackers will be provided as a palate cleanser and to mitigate the effects of consumption.
10. We will provide transportation (included in lab fees) for off-site field trips.
11. Students who violate the intent of any of the stated policies (e.g. circumventing portion
control) will be dismissed.
The primary concerns of these policies are:
o
health and safety of the students
o
their learning process
o
liabilities of the instructors and the University.
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GCH 520: Waiver
Calendar
Syllabus
Alcohol Policy
-------------------------------------------------------------------------------WAIVER & HOLD HARMLESS AGREEMENT for GCH 520
I, __________________________________, being of sufficient legal age and acting under no
mental or physical disability whatsoever, do hereby and here ever-after freely and voluntarily
waive, relinquish and surrender any and all causes of action of any kind, nature or description
that I or any one acting by, through or on behalf of me may ever have as against Professors
and/or guest lecturers, and/or the Department of Global and Community Health, College of
Health and Human Services, and George Mason University, as a result directly or indirectly of
my participation in the GCH 520 class, or as a result directly or indirectly of my consumption of
any alcoholic beverages during the laboratory portions of said class and any resulting
intoxication of myself.
I further hereby freely and voluntarily agree to fully save and hold harmless Professors xxx
and/or guest lecturers, and/or the College of Health and Human Services or George Mason
University for any expenses, including legal fees and any and all damages and costs arising out
of any law suit filed against Professors xxx, and/or guest lecturers, the College of Health and
Human Services, George Mason University, on my behalf or for or by anyone acting by, through
or under my authority including but not limited to suits filed by spouse, children, parents,
guardians, my estate or any other person which suit or suits may be filed as a result of any
alleged intoxication on my part and any and all damages allegedly caused as a result of said
intoxication.
I further assert that I am of full legal age and understand that the signing of this document is
mandatory for my participation in consumption of alcoholic beverages in this class. I further
assert that to the best of my knowledge I have no known physical condition that would render
my consumption of alcoholic beverages medically inadvisable, also that I am not pregnant and/or
breastfeeding. I further assert that I have never been diagnosed with any substance dependency.
Executed at Fairfax VA, this _______ day of ____________, 2008.
________________________________________(Name printed)
________________________________________(Signature)
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ASSIGNMENTS
1. Participation (10%)
Participation in this course is essential. Participation includes not only just showing up for class
but participating in discussion, laboratory activities, and field trips.
2. Annotated bibliography (20%) (Due class #7)
For this assignment you will provide an annotated bibliography from the reading list in the class.
Choose 10 articles or chapters. First provide a citation using APA style guidelines.
(http://apastyle.apa.org/). Under each citation, provide a one-paragraph summary of the article or
chapter using your own words. DO NOT COPY THE ABSTRACT. In a second paragraph,
provide a critical evaluation of the article. Think about the validity of the information, the
methodology of the study, the conclusions and inferences made. Also include a short comment
on how this article impacted you.
3. Quizzes (20%) (Due class #6 and #13)
Two quizzes will be administered in class which will relate to class content. Quiz #2 asks
students to complete a “certified sommelier tasting exam” and is included with the syllabus.
4. Laboratory Notebook (10%) (Due class #12)
Throughout the semester you will produce two batches of beer. For each laboratory activity you
will be required to maintain a notebook in which you maintain a detailed account of your
activities for each day. It is important for you to write down every detail so that you may find
out what went right or wrong. The notebook should include the date and description of
activities, methods used, equipment used, results, and conclusions. When writing the
information in the notebook, constantly be thinking about someone else needing to take this
notebook and use it as a recipe to make beer. This way you may be able to do this activity on
your own or you may be able to teach someone to do the same.
Use a laboratory notebook used typically in chemistry labs. This is typically a bound notebook.
Use the first page as a cover page with the course number, dates, and your name. Leave the next
few of pages blank so that you can include a table of contents before you turn in the notebook.
You will be asked to include 2 short assignments within your notebook which will be graded
separately. These activities involve using taste test methodologies to taste the two batches of
beer produced in the class.
Do not erase anything, so you can track your progress, simply use one line to cross-out errors.
Use pen and write clearly and concisely.
5. Short Assignments (10%) (Due in class #6 and in class #12)
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Both short assignments will be written and graded in lab notebook. For this assignment you will
taste your results of each batch and provide a detailed analysis using standard beer tasting
methods.
6. Paper and presentation (20%) (Due class #15)
Being a multidisciplinary course, this paper allows students to write a paper directed at their
disciplinary interests. For example, for those interested in epidemiology, a paper related to the
impact of wine and beer on health may be of use.
For this assignment students are required to write a short 5 page paper addressing a question
which is related to the culture, history, or health of wine and/or beer. The papers must use at
least 5 scholarly citations and must use the APA style guidelines. Papers must use 12 point font
and be double-spaced. Additional charts, maps, figures, and/or tables are encouraged. Include a
cover page detailing your name, the title of the paper, the course name and number, and date.
Students are expected to present their findings in class in a short 5 minute presentation. Students
may use visual aids or hand-outs. The presentation will be worth 5% of total paper and
presentation grade.
7. Tasting Journal (10%) (Due class #13)
For this assignment, you will be asked to describe and compare 3 wines and 3 beers. (You must
taste these wines and beers to do this assignment).
You might want to consider comparing wines or beers from similar groupings, such that you
could compare ales with ales, lagers with lagers, etc.. or you could compare similar varietals of
grapes from different regions, or the same wine from different vintages, or the same varietals
from one region (i.e. Burgundy).
Using your texts as references, describe each wine and each beer regarding their color, clarity,
taste, and other measures of quality. Also provide a brief description of the background of the
wine or beer (brewery, vineyard, label, year, region, varietals, etc.). Make an attempt to find out
more about who produces the wine or beer and trends on its distribution and production.
For each wine and beer, provide at least 2-3 paragraphs to describe the wine or beer, its quality,
and its background. After a description is written, write a 2–3 paragraph conclusion noting the
major differences between each wine and beer. Also include your taste preferences.
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QUIZ #2
Certified Sommelier Tasting Quiz: White Wine Tasting Grid*
Name ______________________________
AROMA / FLAVOR ASSESSMENT
1 Fruit Generic Descriptor: a) Apple/Pear b) Stone Fruit c) Citric Fruit d) Tropical Fruit
2 List Specific descriptor(s): _________________________________________________________
3. Non-fruit Generic Descriptor: a) Floral b) Spice c) Herbs d) Other
4 List Specific Descriptor(s): _________________________________________________________
5. Earth/Mineral Generic Descriptor: a) Little/None b) Stone/Mineral c) Earth/Soil d) Compost/Truffle
6. List Specific Earth/Mineral Descriptor(s): _________________________________________________________
7 Use of Oak: a) No Oak b) Neutral/Cask c) French or American Barrique
8. List Specific Wood Descriptor(s): _________________________________________________________
STRUCTURE ASSESSMENT
9. Sugar a) Dry b) Off Dry c) Medium Sweet d) Sweet e) Dessert
10. Acid a) Low b) Medium minus c) Medium d) Medium Plus e) High
11. Alcohol a) Low b) Medium minus c) Medium d) Medium Plus e) High
12 Finish a) Short b) Medium minus c) Medium d) Medium Plus e) Long
INITIAL AND FINAL CONCLUSION
13. Climate: a) Cool b) Moderate c) Warm
14. Style: a) Old World b) New World
15. Grape(s): a) Chardonnay b) Sauvignon Blanc c) Chenin Blanc d) Riesling e) Viognier f) Pinot Gris/Grigio
16. Country: a) France b) Italy c) United States d) Australia e) Germany f) New Zealand
17. Vintage: a) 1995-1999 b) 2000-2002 c) 2003-2005
*Adapted from Court of Master Sommeliers: (https://mastersommeliers.org/download/pdf/Certified%20Exam%20%20Tasting%20Grid)
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