CHEM 250 Chemistry of Brewing
This course studies the chemistry of the brewing process. It will cover the history of major developments in the brewing process, the chemistry of converting grains into malt, the chemistry of converting malt into wort, and the chemistry of the fermentation process which will convert the wort into a finished beer. The basics of quality control and quality assurance will also be covered. Prerequisite: Students must be 21 years of age or older on the first day of class. Three hours lecture weekly. Three credit hours.