HR 129 - Chemistry of Brewing Beer

Credit Hours: 3

This course explores both the most basic and more complex chemical reactions that take place during the production of beer. Reactions that affect each stage of the process are discussed as well as the mechanisms that are utilized to control the properties of the finished product. Topics such as water purity, metabolic pathways, the role played by individual yeast strains, and oxygen and its effect on beer are discussed as well.

Course Outcomes
Upon completion of this course, the student will be able to:

discuss the basic chemical reaction in the brewing process that is responsible for the production of ethanol;
analyze the properties of water and why it is important to the brewing process;
identify the various strains of yeast and how they metabolize sugar and the byproduct of this reaction;
read and interpret data tables associated with each stage of the brewing process;
identify the affects oxidization has on beer and the mechanisms used to control oxygen levels; and
successfully read and write the basic and more complex chemical reactions that occur throughout the brewing process.

F/S (N)