CHEM 300B - Chemistry & Biology of Brewing

Institution:

Westminster College (Salt Lake City)

Subject:

Chemistry

Description:

The brewing of beer from malted grains can be traced back to the ancient Egyptians. The biology and chemistry of brewing, from the extraction of the sugars and nutrients from the grains through the fermentation process is now reasonably well understood, with modern brewery operations relying on analytical chemistry to produce consistent products. This interdisciplinary course will introduce students to yeast culture and analysis techniques and the procedures that are utilized to analyze beer and wort. Students will learn about the complete process of brewing by analyzing the process as it continues. Other applications of fermentation will be discussed. This will be primarily a laboratory based course with the number of students restricted to 18.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.westminstercollege.edu

Phone Number:

(801) 484-7651

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Four-one-four plan

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