FER 4200 - Brewing Science and Analysis (4)

When Offered: Spring
This course will provide a rigorous coverage of the chemical and physical processes that go into brewing malted beverages, including coverage of the hops, malt, and yeast varieties and how they are combined to produce specific styles and flavors of beers. Flavor and aroma compounds will be quantified by students using appropriate instrumental techniques. Lecture three hours, laboratory three hours.
Prerequisites: CHE 2210 and CHE 2211.
(Same as CHE 4200.)