CHED 148 |
| A new course, with a focus on the chemistry of beer and brewing, was developed for liberal arts students at Washington and Jefferson College. The semester course emphasized chemical concepts in the context of the malting and brewing processes employed in the production of beer. Class discussions focus on the history of brewing, beer styles and brewing centers, role and variation of main ingredients (water, hops, barley malt and yeast), evaluation of beer (sensory and analytical), and the fate of alcohol in the body. Laboratory exercises provide experience involving physical tests of barley and malt, extraction of soft resins from hops, water analysis, and characterization of beer yeast. Hands-on malting, mashing, and fermentation procedures are incorporated to illustrate the brewing process. |
|
General Posters
7:30 PM-9:30 PM, Sunday, March 25, 2007 Hyatt Regency Chicago -- Riverside Center, Poster
Division of Chemical Education |