The Production and Business of Beer, Wine, and Spirits

2 credits · Undergraduate

Raw materials, process flow, production methodology and quality control will be introduced in the first half of the class for the first half of the semester. Students will also be introduced to basic chemistry and microbiology of fermentation and distilling. The second half of the semester will be an introduction to finance, cost accounting, sales and marketing for the alcoholic beverage industry. The goal will be to enable the students to write a business plan by the end of the semester.