Sep 28, 2023
CHM 128 - Brewing and Fermentation Science
An introduction to the chemistry of brewing beer and other fermentation processes in the food science field. The course will examine process by which malted barley, hops, yeast, and water are turned into beer in a commercial brew house. The chemistry behind the process of making wine, cheese, and yogurt will also be explored. In the laboratory portion of the course students will produce and analyze beer, wine, yogurt, and cheese in a pilot plant atmosphere. This course is open to both science and non-science majors.
3 Class Hours; 3 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Demonstrate scientific reasoning applied to the natural world, including:
a) an understanding of the methods scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and employment of data analysis or mathematical modeling and,
b) the application of scientific data, concepts, and models in the context of brewing and fermentation science.
- Explain the basic steps in the brewing of beer.
- Recognize the types of yeast used for fermentation.
- Explain the functions of the alpha acids in hops and the isomerization products when boiled.
- Describe the kinetics and temperature dependence of amylases.
- Explain the methods of denaturing casein proteins.
- Describe how to determine sugar content by various methods.
- Describe how to determine alcohol content by various methods.
- Describe how to determine IBU/pH/Acid content by various methods.
- Describe how to determine carbohydrate content by various methods.
- Describe how to determine protein content by various methods.