Structure of the BRIN Minor and how you can complete it

The minor was designed as an interdisciplinary minor to complement disciplinary majors in the sciences, humanities, communications, design and innovation.  The core of the minor is built around four required courses. More information about content of these courses can be found below.

BRIN 221 – Tapping into the world of beer (4cr)

BRIN 322: Advanced Brewing Laboratory (4cr)

BRIN 323: Brewing Innovation: Past, Present, and Future (4cr)

BRIN 424: Capstone: Interdisciplinary Beer Design Lab (4cr)

To complete the minor, you need to complete two electives from a curated list. These electives can also count toward your major. If you have questions or concerns about electives, please discuss those with the BRIN advisor (BrewingInnovation@uoregon.edu).

BRIN Courses

BRIN 221 – Tapping into the world of beer (4cr)

Prerequisites: None, but enrollment is limited and there is a process to request access to the course [insert link to application form]

Course Description: This course is a gateway to the Brewing Innovation minor, focusing on the science and art of the sensory experience in beer. The course connects the sensory experience to beer’s ingredients and their chemical composition, and ultimately to the finished beer’s appearance and presentation. In hands-on sessions, students will taste and learn to describe individual starting ingredients and how recipes and brewing techniques can be leveraged to create specific collections of chemicals that influence our senses. Students will learn how these selections ultimately lead to distinct attributes in different beer styles and will design and brew a style of choice from whole grains, hops, water and yeast. 

Learning Outcomes. By the end of the course, students should be able to: 

1. Describe how each of the human senses contribute to the overall sensory experience for food and 
2. Differentiate between taste and flavor and describe factors that contribute to each 
3. Describe the chemical components responsible for stimulating the senses and their effects on perception 
4. Explain the relationship between raw materials, brewing techniques, the chemical compounds produced during the brewing process, and presentation that influence sensory attributes 
5. Identify and categorize different beer styles based on their unique sensory characteristics and brewing traditions 
6. Brew a desired style of beer from appropriate ingredients, following a basic brewing recipe and all-grain brewing protocol
    

BRIN 322: Advanced Brewing Laboratory (4cr)

Prerequisites: BRIN 221 

Course Description: In this hands-on course, students will learn the practical aspects of producing fermented beverages with an emphasis on brewing beer. Students will learn about (i) selecting and handling raw ingredients, (ii) appropriate measurement and analytical techniques used throughout the brewing process, (iii) all the important steps in the brewing process – from malting grains to packaging finished beer, and (iv) record keeping. Students will also experiment with in-process monitoring techniques and explore methods for rapidly prototyping new methods and products. 

Learning Outcomes. By the end of the course, students should be able to: 

1. Demonstrate proper handling techniques to maintain ingredient quality throughout the brewing process 
2. Design a recipe and select the raw ingredients to produce a beer with specific flavor, aroma, and overall characteristics 
3. Apply appropriate measurement and analytical techniques essential for brewing and evaluating beer 
4. Demonstrate an ability to execute all steps of an all-grain brewing process, including mashing, lautering, boiling, fermentation, conditioning, and packaging 
5. Implement effective record keeping practices, including maintaining accurate and organized records throughout the brewing process 
6. Utilize rapid prototyping to explore and evaluate new brewing methods and products 
    

BRIN 323: Brewing Innovation: Past, Present, and Future (4cr) 

Prerequisites: BRIN 322 

Course Description: Students examine how millennia of innovations in brewing have shaped the beers and brewing process throughout history and how these innovations have fueled broader advances in society. This historical perspective, coupled with an examination of the state-of-the-art, provides a foundation to learn about design thinking as an approach to future innovations in the craft. Students work in teams, exploring brewing techniques and re-creating beers of the past. They use design thinking and storytelling to develop and share their experiences. 

Learning Outcomes. By the end of the course, students should be able to: 

1. Trace the evolution of brewing practices across different eras, identifying key innovations and understanding their impact on the craft 
2. Comprehend the interconnected relationship between historical brewing innovations and broader societal progress, demonstrating an understanding of the impact of brewing on culture and innovation 
3. Conceptualize and develop innovative brewing approaches and create new beers using a design thinking approach, responding to a market need or design challenge 
4. Apply their knowledge of historical brewing techniques, ingredients, and technology to recreate specific beers from different eras 
5. Develop effective communication skills, mastering storytelling techniques to communicate brewing experiences, integrating historical context and scientific principles for effective and persuasive communication 
    

BRIN 424: Capstone: Interdisciplinary Beer Design Lab (4cr) 

Prerequisites: BRIN 323 

Course Description: This course is a beer design challenge, serving as a capstone of the minor core series. Students work in interdisciplinary teams to design, brew and refine a beer that is rooted in the history of brewing innovation and is targeted to address a “customer” need. In addition to designing a beer, students will craft a story, label, and serving presentation in support of their innovation. Rapid prototyping and experimentation in the laboratory allow students to explore and optimize parameter space needed to achieve their design. 

Learning Outcomes. By the end of the course, students should be able to: 

1. Integrate knowledge from various fields to design, brew, and refine a beer that addresses a specific customer need 
2. Apply design thinking principles to the brewing process, incorporating creativity, problem-solving, and user-centered approaches to develop a unique and innovative beer 
3. Employ rapid prototyping techniques and conduct laboratory experiments to explore and optimize the parameter space necessary to achieve their beer design. This includes iterative testing and refinement of brewing techniques 
4. Craft a compelling story, design an engaging label, and develop an effective serving presentation to accompany their beer 
5. Engage in critical evaluation of their beer quality and design, considering both the historical context and customer needs. Through an iterative process, they will refine their designs based on feedback, ensuring the quality and alignment with project goals

BRIN Electives 

To complete the minor, you need to complete two electives from the curated list below. These electives can also count toward your major. If you have questions or concerns about electives, please discuss those with the BRIN advisor (BrewingInnovation@uoregon.edu).