Skip Course Information

Course Information

Instructor Info:Christopher Jarvis
Office Extension x5580
TA Info:Amit Ringel
Term: 2012F
Meeting Info: Friday
09:00 AM - 05:00 PM Cole Science Center B2
09:00 AM - 05:00 PM Cole Science Center B10

This fermentation science course was developed with support from the National Science Foundation (NSF) and has been supported by a Course, Curriculum, and Laboratory Improvement Grant (CCLI) from the NSF and The Whiting Foundation. It is designed to familiarize students with the current topics and procedures in brewing science. This upper level course requires previous course and laboratory work in chemistry and microbiology. Organic chemistry and biochemistry are recommended prior to taking this course. We will focus on the study of the fundamental and applied sciences related to the use of microorganisms as production and processing agents.

Specifically we will examine the technological and biochemical aspects of the brewing process, including raw materials, malting, mashing, fermentation and maturation. In addition to lectures and discussion on the readings, the course will dedicate one day a week to laboratory work. Students will work in small groups on a focused research project.

Course Objectives:

This course is designed to provide the theoretical knowledge and practical skills required for more advanced work on the pathway to become a brewing scientist or brewing engineer.
It is also a useful applied microbiology course for those with an interest in brewing. The course will acquaint the student with the appropriate methods for biological/chemical and sanitary control within the brewery, and will promote an understanding of the essential modern-day tools for effective microbiological and chemical evaluation of raw materials, processes and product.

Evaluation Criteria:

All students must attend each class, design and complete a project, and present thier data to the class. You will also be required (with a partner) to present lectures during the semester and to participate fully in all class-wide activities including brewing and cleaning. A final portfolio and self evaluation is required to receive an evaluation.

Additional Info:

Potential projects for Spring 2012

  • Effect of yeast flocculation on residual isoalpha acid (IAA) levels in beer
  • A comparison of HPLC and UV spectroscopy in determining IAA levels in beer
  • Improving brewery production practices to limit the negative environmental impacts
  • Hop alpha acid levels, effects of light, temperature, O2, and aging
  • Protocol development for assessing hop and beer wild microbial flora (dry hopping)
     (2 groups, hop/beer)
  • Developing a brewery quality assurance program: Microbiology/product specification and tolerances/efficiency and yield/chemical parameters
  • Other