CHMY 170 - Applied Brewing Chemistry

Credit(s): 3

Prerequisite(s): admission to the Brewing Science and Brewery Operations program and a grade of “C” or better in CHMY 123, 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, pressure, 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. (Fall Semester)