CHMY170 — Applied Brewing Chemistry
This course examines applications of chemistry to all steps of beer production, including malting, mashing, wort boiling, fermentation, and post-fermentation conditioning. Water quality, pH, enzymes, temperature, and properties of gases and liquids as applied to beer production processes and beer quality will be examined. Course includes laboratory covering monitoring and analysis techniques of the beer production process. (Spring Semester) Course Learning
Prerequisites: CHMY121