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Dec 26, 2024
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2018-2019 Academic Bulletin [ARCHIVED CATALOG]
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CHEM 109 - The Science (and Art) of Brewing
Credits: 2
A study of the chemical processes involved in the brewing of beer. Students explore how we get from malted barley, hops, yeast, and water to beer. Topics include the microbiology of yeast, the biochemistry of fermentation, the chemistry of alpha and beta acids, and the physics of bubbles. Brewing beer, done outside of class, is an integral part of our study. Must be taken on the letter-grade basis.
Distribution Requirements: QR, SP.
Restricted to Juniors and Seniors.
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