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STT-Brewing Science BISC 373 (2)

These courses will provide students with a broad understanding of the science of brewing. As an introduction, the history of brewing and its impact on society and discovery of the brewing process will be reviewed. This will be followed by a review of the brewing ingredients, the processes that are involved, and the various inputs required. The process of malting and fermentation will be discussed in detail. The by-products of the brewing process and their uses will be reviewed. Aspects of plant biology, biochemistry and microbiology as it relates to the brewing process will be reviewed. Guest lectures will include the selection of high-quality ingredients, packaging, marketing and management of products derived from the brewing process. Students will research in more depth specific topics of interest to them as a part of group assignments. Prerequisite: Completion of at least 60 units.