CHEM 4750 - Fermentation Chemistry Integrated Lab

(2) Credit Hours
Prerequisite: CHEM 3450 CHEM 4100K
Co-requisite: CHEM 4150
Upon completion of this course students will: 1) formulate brewing recipes that reflect characteristic styles of beer and wine; 2) formulate and produce a beer and wine that adheres to industry standards; 3) demonstrate the use of standard methods of analysis through the lifecycle of fermented products; 4) assess quality of fermented products through industry-recognized standard methods and analytical measurements/instrumentation of raw materials, in-process streams, finished products, and packaged products; and 5) gather and analyze data essential to brewing and wine making. (e.g., brewhouse performance, yeast recovery, etc). Students must be 21 years of age by the first day of class in order to enroll.