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GER 28000Beer and Brewing in German CultureProf. John Sundquist School of Language and Cultures | Purdue UniversityCourse DescriptionGER 28000 “Beer and Brewing in German Culture” is a course that provides an overview of many different aspects of beer and brewing in German-speaking culture. Students will explore the history, science, and culture of beer in Germany, Austria, and Switzerland. The course examines the role of beer in shaping the identity of regional areas, its role as a cultural product, its place in monasteries and medieval cities, and its influence on religion, economics, politics, philosophy, and history. Students will also learn about the science of brewing in Germany, focusing on the different beer styles and brewing techniques used by German brew-masters and tavern owners from the Middle Ages until the present day. The course is taught in English, and all reading material is in English.This course requires no knowledge of the German language. In addition, this course is one of the approved culture courses for the College of Science culture requirement.Note: the class does not require that students be 21 years old. Course GoalsBy the end of the semester, students in this course will fulfill the following goals:learn more about cultural practices, products, and perspectives in German-speaking culturelearn more specifically about an aspect of German society that has shaped its history with an impact on contemporary cultureread and discuss texts with critical evaluationpresent information of specific interest in a clear and concise mannersynthesize information on historical, political, economic, and scientific issues as they pertain to a specific aspect of German cultureTextbook InformationThere are two required textbooks for this class; both are available at Von’s Bookstore:Prost! The Story of German Beer. Horst D. Dornbusch. 1997. Brewers Publications.ISBN: 978-0937381557Oxford Companion to Beer. Ed. Garrett Oliver. 2011. Oxford University Press. ISBN: 978-0195367133There will also be a set of readings available online in pdf format.Course DetailsCourse meets on Tuesdays and Thursdays, 12 pm – 1:15 pm in Hampton (Civil Engineering) 2108Prof. John Sundquist; Stanley Coulter 170; <jsundqui@purdue.edu> Hours: Wednesdays 9-10 am & Thursdays 10:30-11:30 amSemester GradeThe final semester grade for this class will be based on the following grade breakdown:Observation of Local Brewery5%Participation10%Quizzes15%20-minute presentation (in pairs)20%Midterm 25%Final25%The grading scale is as follows:A+= 100 % - 98%C = 77.99 - 73A = 97.99-93C- = 72.99 - 70A- = 92.99-90D+ = 69.99-68B+ = 89.99 - 88D = 67.99 - 63B = 87.99 - 83D - = 62.99 - 60C+= 79.99 - 78F = 59.99 and belowCourse Requirements1.Participation: you will be expected to be in class and to be prepared to discuss the readings. Much of your experience will depend on your engagement with the material to be read and processed prior to class. Participation is based not on just being present, but rather, that you are a positive contributor to class. This may manifest itself in multiple ways, including asking questions, answering the instructors’ questions that follow up lectures, participating in group discussion. In general, it will be quite clear whether or not you have read the materials and are ready to participate in class.2.You are asked to observe a local brewery and write a report of your observations. We will have a class trip planned to go to the Lafayette Brewing Company, where we will have a class tour for which one does not have to be 21 years old. Because of the size of the class, however, we will not all be able to do the tour together. You may wish to go on your own time; for this, you may observe any local or regional brewery (including those in Indianapolis, for instance). The required format and content of the report will be discussed later.3.Presentation: you will be asked to make a 20-minute presentation to the class on a topic that you will decide. Because of the size and schedule of the class, it is necessary to have students present in pairs. You will be asked to pick your top five choices of topics from the list provided. More specific information on grading criteria for presentations is forthcoming.4.Quizzes: these will be based on readings and lectures. They may be announced or unannounced. If you keep up with reading assignments and take part in class discussions, you will do well on the quizzes.5.Midterm and Final: the midterm will be shortly before Spring Break, and the final will be in the week of April 29. Please do not make travel plans until the university releases the final exam ics for Presentations:Beer & Brewing in Monasteries in German-speaking Countries*The German Purity Law/Rheinheitsgebot*Martin Luther and Beer Drinking*Brewing Guilds, Brewery Workers, Work in Early Breweries*OktoberfestHofbr?uhausServing, Drinking, Glassware in Germany Food + Beer PairingsGerman Beer in AmericaFamous Breweries: WeihenstephanFamous Breweries: ErdingerThe Biergarten: History and CultureK?lschWeizenAltbierPils/PilsnerBockbierBerliner WeisseDortmunder ExportM?rzenRauchbierThe Drinking Age in Germany and Current Attitudes Towards BeerAdvertisement of Beer in German-speaking CountriesBeer Drinking and Driving in German-speaking CountriesBeer & Fussball * indicates a presentation that will be before the MidtermClass ScheduleP=PresentationUNIT ONE: Historical Perspectives (Beer & Brewing Prior to 1500)TopicWeek 11/8 & 1/10IntroductionIntroduction to beer in historySumeria/Egypt/Ancient Greece/Early EuropeWeek 21/15 & 1/17Early EuropeGermanic Drinking CultureNorse TraditionsWeek 31/22 & 1/24Charlemagne, MonksBrewing in Monasteries in German-speaking Countries (P)Hansa TradeUrbanizationUNIT TWO: Scientific Perspectives TopicWeek 41/29 & 1/31Basics of BrewingScience of Brewing in GermanyIntro to Different Beer StylesWeek 52/5 & 2/7Brewing Different Beer StylesGuest Lecture (Ken Ritchie)Field Trip to LBCUNIT THREE: Beer in Germany: From the Reformation to the Industrial AgeTopicWeek 62/12 & 2/14Early Modern GermanyLuther & Beer (P)ReformationIndustry/ProductionWeek 72/19 & 2/21Taverns & Drinking CultureBeer Guilds, Breweries (P)Week 82/26 & 2/28ModernizationIndustrializationFamous Breweries (P)Famous Breweries (P)Week 93/5 & 3/7 MIDTERMTopics for last portion of course (schedule to be determined based on presentation selection):Regional beer styles in German-speaking countriesOctoberfestHofbr?uhausNationalism, German identity and beerBinge drinking in GermanyAttitudes towards beer consumptionServing/GlasswareBiergartenBeer and the media in German-speaking countriesBeer festivals/beer tours and citiesState of craft beer in GermanyFuture of German breweriesGerman beer tradition in America ................
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