BDT 101 - Brewing Science

Credits: 4
Lecture Contact Hours: 2
Lab Contact Hours: 2
Description: This course is designed to cover concepts of biology, biochemistry, chemistry and physics that are key to brewing and distillation processes. Special attention will be given to the biology, chemistry and physics of the brewing process, including enzymatic and biochemical reactions associated with malting, mashing, fermentation and maturation. The byproducts of cellular metabolism, chemical reactions and physical processes that influence flavor development and flavor defects in finished craft beverages will be explored.

Prerequisites: Students must be at least 18 years of age to take this course [MCL 436.1703 Section 703, (13)].
Corequisites: None.
Recommended: BIOL 101. MATH 047

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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