CHEM 456 - The Chemistry and Biochemistry of Brewing I (3)

This interdisciplinary course provides an in-depth exploration of the chemical and biochemical processes fundamental to the different stages of the brewing process. Topics will include water chemistry, malting and grain processing, the organic chemistry of hops, and the biochemistry of wort production. Integral to the course is the exploration of how fundamental chemical and biochemical processes affect different aspects of the brewing process as well as specific qualities of the beer produced. Recommended Preparation: CHEM 101, CHEM 102, CHEM 102L, CHEM 351, and CHEM 351L. (Fall)

Grading: Graded
Course ID: 102958
Consent: No Special Consent Required
Components: Lecture
Prerequisite: CHEM 300, CHEM 352, MATH 151, and PHYS 121 with a grade of ‘C’ or better.