CHE 0525 - BREWING AND FERMENTATION

Minimum Credits: 3
Maximum Credits: 3
In this course, students will learn the fundamental techniques and engineering principles of beer production. Through a combination of engaging lectures and hands-on demonstrations, the students will gain a deep understanding of the brewing process from start to finish. This course provides a technical overview of the design and manufacture of different styles of beers, with a particular emphasis on brewing. Topics related to fermentation, the chemistry of various flavors and styles (ale, stout, lager, kolsch, porter, etc.), the biochemistry of yeast fermentation and hops, as well as mashing, lautering, boiling, conditioning, filtering, and packaging will be covered. Additionally, issues related to water quality, sustainability in brewing practices, quality control, and equipment will be discussed. The course will also feature invited speakers from the local breweries. By the end of the course, students will have the technical knowledge and skills necessary to excel in the brewing and fermentation industry.
Academic Career: Undergraduate
Course Component: Lecture
Grade Component: Letter Grade
Course Requirements: PREQ: CHEM 0111 or CHEM 0150 or CHEM 0110

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