CHEM 656 - The Chemistry and Biochemistry of Brewing I

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This interdisciplinary course provides an in-depth exploration of the chemical and biochemical processes fundamental to the different stages of brewing. Topics will include water chemistry, chemistry and biochemistry of barley malting, organic chemistry of hops, and microbiology and biochemistry of yeast. Integral to the course is an exploration of how each aspect of the brewing process is affected by underlying chemical and biochemical processes, and how these processes contribute to specific qualities of the beer produced.

Prerequisite: CHEM 300 (Analytical Chemistry), CHEM352 (Organic Chemistry 2), PHYS121 (Introductory Physics 1), MATH151 (Calculus and Analytical Geometry 1)
Components: Lecture
Grading Method: Regular