Full course description
The Science of Brewing is a 5-week online and asynchronous course that gives an introduction to the principles of biology, microbiology, history, and chemistry of brewing. This course overviews the basic concept of brewing, aspects of beer styles, and how characteristics of water, hops, malt, and yeast, affect the brewing processes. It is broken down into four modules: 1. Brewing Basics, 2. Malt and Brewing Water Chemistry, 3. Hop Essentials, 4. Yeast and the Fundamentals of Fermentation. Each module has assigned readings, PowerPoint slides, videos, practice H5P questions, a discussion assessment, and a quiz. This course a pre-requisite to the other courses ('Fermentation Science', 'Brewing Laboratory', Sensory Evaluation, QA/QC, and Product Design' in this certificate program.