Chemistry of Beer: Online Course: Difference between revisions
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Free to anyone without requirements, tests, or credit. Sponsored by The University of Oklahoma. | Free to anyone without requirements, tests, or credit. Sponsored by The University of Oklahoma. | ||
This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and | This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in [[brewing]], chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between [[beer]] styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the [[malting]], [[mashing]] and [[ferment]]ation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry. | ||
==External Links== | ==External Links== | ||
*[https://janux.ou.edu/course.tag-nextthought-com-2011-10-nti-courseinfo-fall2014-chem-4970-subinstances-100.html Course info] | |||
*[https://www.youtube.com/playlist?list=PLTve54sz-eh-I4N1VmmskFrW9CS65iUiM Youtube playlist, no need to sign up for the free class] | *[https://www.youtube.com/playlist?list=PLTve54sz-eh-I4N1VmmskFrW9CS65iUiM Youtube playlist, no need to sign up for the free class] | ||
[[Category:How-To]] | |||
Latest revision as of 01:36, 15 December 2022
Free to anyone without requirements, tests, or credit. Sponsored by The University of Oklahoma.
This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry.