BRW 201 - Craft Beer Chemistry

3 Cr.
Contact Hours Per Week: 3 Lec.

Students will learn about chemical properties of craft beer and the materials employed in the production of craft beer, and with the reactions and compounds that contribute to the production of craft beer. Topics of study will include water chemistry and how it impacts production process effectiveness and product quality, typical reactions and compounds produced during malt production, typical reactions and compounds produced during mash/extract procedures, typical reactions and compounds produced during kettle procedures, typical reactions and compounds produced during fermentation, other significant reactions and compounds produced, desirable and undesirable contributions. Also covered will be safe, appropriate and effective techniques for adjusting chemical properties to promote process effectiveness and achieve specified results at each stage of the production process.
Pre-Requisites: BRW 100, BRW 101

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BRW 201 - Craft Beer Chemistry