This course introduces the fundamental concepts of chemistry and biochemistry as they apply to brewing, a process that dates back to the ancient Sumerians. Topics will include the history of brewing, brewing ingredients, the brewing process, beer styles, and evaluating beers. Students will apply their knowledge through experimentation involving malting, mashing, fermentation, and quality control. The class will also focus on a key chemical component, ethanol – what it is, sources and uses, fate in the body, and social implications of abuse. This course will satisfy the laboratory science requirement.
Three hours lecture, three hours lab