Feb 05, 2025  
OHIO University Graduate Catalog 2021-22 
    
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OHIO University Graduate Catalog 2021-22 [Archived Catalog]

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CHEM 5500 - Fundamentals of Brewing Science

Beer brewing has been practiced since ancient times.  However, it is only within the last couple centuries that humankind has recognized the importance of yeast and microbial fermentation.  These early revelations in brewing science have paved the way for great advances in molecular biology, biochemistry, and microbiology.  The overall goal of this course is to provide students with basic fundamentals of biochemistry and microbiology necessary for successful applied craft brewing. This course aims to combine skills/concepts taken from microbiology (yeast propagation; inhibition of bacterial growth by hops and ethanol; bacterial contamination assays), biochemistry (intermediary metabolism; lipid biosynthesis; enzyme kinetics), engineering (fluid transfer; heat transfer; industrial fermentation), and plant biology (barley and hop cultivation and harvesting). A combination of lectures with hands-on lab exercises and field trips will be employed to reinforce lecture topics.  This course exploits a general public interest in alcohol and its production to demonstrate fundamental scientific concepts using an applied/experiential based approach. As such this course will prepare students with a wide range of key scientific concepts that can have direct application for careers in fermentation science.

Requisites: 21 years of age at the time of enrollment, permission required
Credit Hours: 3
Lecture/Lab Hours: 2.0 lecture, 4.0 laboratory
Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes:
  • Students will be able to identify and consider issues/problems using the process of brewing as a model.
  • Students will be able to adapt fundamentals and methodologies used in brewing to other situations.
  • Students will be able to isolate variables and systematically troubleshoot process errors in the context of beer brewing.
  • Students will be able to use the fundamentals and methodologies used in beer brewing to form hypotheses more broadly about fermentation.
  • Students will be able to use the scientific background associated with beer brewing to reach conclusions about recipe design and technical execution.
  • Students will be able to connect their academic knowledge with the process of beer brewing.
  • Students will be able to connect multiple disciplines through the brewing process, including but not limited to biochemistry, biology, engineering, business, and health and physiology.
  • Students will be able to transfer and apply knowledge from this course more broadly to other areas in food science and fermentation technology.
  • Students will be able to communicate about issues associated with beer brewing and fermentation.
  • Students will be able to self-assess their brewing knowledge through execution and evaluation of self-designed recipes.


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