BRW 151 — Biochemistry of Brewing
This course provides the foundational knowledge for the chemistry involved in brewing and distillation. It introduces students to concepts such as chemical bonding, pH, pressure, enzymes, ingredient analysis, fermentation, and biopolymers in order to identify and analyze the properties of various alcoholic beverages. Students will be expected to apply these principles in the laboratory and utilize this knowledge in order to improve the quality of brewing. This course will include laboratory meetings, case studies, and excursions to local partnered brewing facilities.