447: Beer Chemistry and Microbiology

The "Beer Chemistry and Microbiology" course delves deep into the scientific principles that underpin beer production, focusing on the intricate chemistry and microbiology involved in brewing. This course covers topics such as the chemistry of water, malting, fermentation, and hops, as well as the role of yeast and microbial dynamics in beer flavor and quality. Students will explore the biochemical processes that drive fermentation, the impact of oxidation and aging on beer, and the microbial agents that influence beer styles. Through understanding these fundamental concepts, students will gain a comprehensive knowledge of the chemical and microbiological factors that shape the taste, aroma, and stability of beer, with a focus on future trends and innovations in the field.