Brewing Science and Society

Catalog description

An overview of the science of brewing and the interrelationships between society, technology, business, and the evolution of the current beer market. Topics covered are history of brewing and the interrelationships between societal attitudes, technology, and cultural preferences; beer styles and evaluation techniques; production and characteristics of ingredients used in brewing; brewing unit operations; biochemistry of malting, mashing, and fermentation; engineering in the brewery; homebrewing; and societal and health issues related to beer and alcohol. Students must be at least 21 years of age by the first day of instruction of the semester to enroll in this course. May be repeated up to 3 credits.