CHMY 170 - Applied Brewing Chemistry

Credit(s): 4

Prerequisite(s): admission to the Brewing Science and Brewery Operations program and a grade of “C” or better in CHMY 121, or Chemistry Department consent.
This course examines applications of chemistry to all steps of beer production, including malting, mashing, wort boiling, fermentation, and post-fermentation conditioning. Water quality, pH, enzymes, temperature, and properties of gases and liquids as applied to beer production processes and beer quality will be examined. Course includes laboratory covering monitoring and analysis techniques of the beer production process. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Describe and apply to wort and beer production the concepts of pH, temperature, specific gravity, properties of gases and liquids, and enzymes.
Apply basic principles of quality management and process control to wort and beer production.
Explain and apply the chemistry of brewing, fermentation, and post-fermentation processes.
Explain and apply the chemical properties of brewing ingredients and how they influence wort and beer production.
Operate analytical lab equipment using good manufacturing processes and correct lab technique.
Assess the chemical properties of brewing ingredients, wort, and beer using appropriate methods of analysis.
Explain and apply brewery specific chemistry lab concepts and terms essential to daily brewery operation.