A scientific introduction to beer production and distillation of spirits, societal influence, the science of fermentation, brewery and distillery operations, and economics of scale. Students will be able to analyze and demonstrate the steps in the brewing process, such as: raw material evaluation, handling and preparation; processing of malts and adjuncts; wort production; fermentation, aging and cellar functions; packaging operations; beer freshness; and certain elements of quality management, including basic sensory evaluation of flavor. Additionally, students will be introduced to the fundamentals of distillation in the production of alcoholic beverages for human consumption.