CHEM 458 - The Chemistry and Biochemistry of Brewing II (3)

This interdisciplinary course provides an in-depth exploration of the chemical and biochemical processes fundamental to the different stages of brewing. Topics will include yeast cytology and morphology, fermentation, flavor formation, beer finishing and aging, microbiology of spoilage organisms, and sensory science. 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. Recommended Preparation: CHEM 437 or CHEM 456. (Spring)

Grading: Graded/Satisfactory Unsatisfactory/Audit
Course ID: 103028
Consent: No Special Consent Required
Components: Lecture
Prerequisite: CHEM 300, CHEM 352, MATH 151, and PHYS 122 with a grade of ‘C’ or better.