This course provides an introduction to basics of malting and brewing ingredients and products, along with the essential concepts that underpin the malting and brewing industries. The course covers the scientific principles that guide each stage of the malting and brewing process, and the functional roles of ingredients and methods for evaluating the quality of products. In addition, students will explore to interpret analytical results of ingredient and product quality and processes, and understand key concepts related to brewing product categories and examine current market trends. Together, these topics offer a comprehensive foundation for understanding both the science and industry of malting and brewing. Prereq: CFS 650.