Following the brewing process from grain to glass, this course uses the biological and chemical principles of brewing to teach science to the nonscience major. Discussion of the scientific aspects of malting, mashing, fermentation, and the making of different beer styles is complemented by laboratory exercises that use scientific methods to investigate flavors, aromas, brewing methods, and techniques.
Details
Type Journal ArticlePub Date 3/1/2006Stock # jcst06_035_05_48Volume 035Issue 05