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His­tor­i­cal in­tro­duc­tion to fer­mented bev­er­ages through­out the world. Study of bev­er­age mak­ing and tast­ing pro­ce­dures, in­clud­ing jar­gon par­tic­u­lar to the bev­er­age trade. Basic un­der­stand­ing of ge­o­graphic, his­toric, eco­nomic and cul­tural as­pects of bev­er­ages. Wines – still, sparkling and for­ti­fied – are the focus of study. Beers, sake and spir­its are in­tro­duced. Re­in­force­ment of cost con­trols and legal re­spon­si­bil­i­ties.

Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

Prof. Good­lad Leads stu­dents through an in­tro­duc­tion to fer­mented bev­er­ages through­out the world. Study of bev­er­age mak­ing and tast­ing pro­ce­dures in­clud­ing jar­gon par­tic­u­lar to the bev­er­age trade is re­in­forced.

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

Prof. Good­lad Leads stu­dents through an his­tor­i­cal in­tro­duc­tion to fer­mented bev­er­ages through­out the world. Study of bev­er­age mak­ing and tast­ing pro­ce­dures in­clud­ing jar­gon par­tic­u­lar to the bev­er­age trade.

Prof. Goodlad Leads students through an historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade.