CUL128 — Brewing and Fermentation Science
CUL 128 - Brewing and Fermentation Science CUL 128 - Brewing and Fermentation Science An introduction to the chemistry of brewing beer and other fermentation processes in the food science field. The course will examine process by which malted barley, hops, yeast, and water are turned into beer in a commercial brew house. The chemistry behind the process of making wine, cheese, and yogurt will also be explored. In the laboratory portion of the course students will produce and analyze beer, wine, yogurt, and cheese in a pilot plant atmosphere. This course is open to both science and non-science majors. Cross-listed CHM 128 Hours 3 Class Hours; 3 Laboratory Hours Course Profile Learning