BRW 103 - Beverage Biochemistry

Credits: 4
Variable Credit Course: No

Lecture Hours: 44
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Covers general microbiology and chemistry as it pertains to the production of alcoholic beverages and the brewing of beer. Raw materials/ingredients used in the brewing process will be discussed along with the properties of water, pH, enzymes, proteins, carbohydrates, and other micro-organisms in the brewery regarding their role in brewing. Develop an understanding of the ingredient interactions of biological molecules, particularly as they pertain to fermentation (yeast biology, wild yeasts, yeast production), identification of wort/beer spoilage organisms using microscopy, staining and differential media.

Prerequisite: None.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Describe microbiology and chemistry of brewing process.
Identify factors impacting the fermentation process.
Apply scientific testing to brewing process.

Course Contents

Microbiology and chemistry of brewing process.
Fermentation process.
Scientific testing of brewing process.

Instructional Units: 4