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Apr 25, 2024
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BREW - 180 Brewing Chemistry & Microbiology 5
This course will concern itself with the basic lab concepts and techniques utilized in the brewing industry, with a focus on the chemical properties of and the materials employed in the production of beer and its microbiological components. Topics of study will include water chemistry and how it impacts production process effectiveness and product quality; typical reactions and compounds produced during mash / extract procedures; the biology of yeast and it’s metabolism; yeast management practices; other typical microorganisms, typical reactions and compounds produced during fermentation; other significant reactions and compounds produced; and desirable and undesirable contributions. Through laboratory exercises you will also learn how to develop the necessary knowledge and skills to use of lab equipment and techniques to sample, detect, and identify yeast strains and other microorganisms.
Pre-requisite(s):
BREW 100 BREW 101
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