CHEM 3380 Chemistry of Brewing

This course examines the fundamental principles of brewing.  Students will apply biochemical concepts learned in earlier courses to  examine the four main ingredients used in brewing.  An in-depth scientific approach will be utilized to study the role of each ingredient, and how chemical composition, chemical reactions, extracted constituents of the ingredients, metabolic pathways of yeast, and water quality affect the flavor, aroma, and quality of beer.


Must have credit for Analytical Chemistry (CHEM 3310) and Analytical Chemistry Laboratory (CHEM 3111)


Must have credit for or be concurrently enrolled in Organic Chemistry II (CHEM 3344), Organic Chemistry II Laboratory (CHEM 3145), and Chemistry of Brewing Laboratory (CHEM 3180)