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Apr 25, 2024
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BREW - 281 Craft Beverage & Brewing Chemistry 4
This course concerns itself with the chemical and molecular processes of creating and analyzing craft beverages. Topics of study will include an introduction to chemical concepts central to the brewing process.Critical mechanisms and molecules involved in individual steps of the brewing processwill be covered in depth. Topics such as enzyme activity, extraction, water chemistry, and saccharification will play a prominent roll in understanding individual brewing steps. Topics on analyzing the properties of finished beverages will also be covered. For example, such things as, optical density (darkness), alcohol by volume (ABV), and bitterness (IBU) are necessary for understanding and classifying beers. Analyzing these properties and evaluating their implications is critical for students to succeed in the craft beverage industry.
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