2 credits
Fall 2025 Lecture Upper Division
This course introduces the principles and practices associated with the production of beverage alcohol in the hospitality industry. Lectures and structured tastings will guide students in identifying and describing the unique characteristics of fermented beverages commonly found in the hospitality industry. Course fee. Students will be tasting alcohol as part of this course, they need to be at least 21 years of age to do so legally. Department permission required.
Learning Outcomes1Identify and describe the categories of beverage alcohols including spirits, wine, beer, and ale including the factors involved in the fermentation and distillation of beverage alcohols.
2Describe and explain the major global wine producing regions and production practices, product varieties, characteristic flavors, service styles, and appropriate food pairings associated with wine.
3Identify and describe the agricultural principles associated with viticulture, such as geography, climate, harvesting, and dominant grape varietals, and their impact on wine production.
4Describe and explain regional differences in the labeling of wine.
5Identify and describe the specific factors unique to wine, through structured tastings.
6Describe and explain the production methods, styles and characteristics associated with the production of beers, ciders, ales, and distilled beverage alcohols.
7Identify and describe the specific factors unique to beer, ciders and ales, through structured tastings.
8Identify and describe the specific factors unique to distilled beverage alcohols, through structured tastings.
Restrictions
made by Purdue students.