The Ohio State University 3 credits Food Science and Technology
This course uses the biological and chemical principles of brewing to understand aspects of malting, mashing, fermentation, and the making of different beer styles that is complemented by laboratory exercises to investigate flavors, aromas, brewing methods, and techniques. Hands-on experiments will follow the brewing process from 'malting grains to glass'. Prereq: Biology 1101 or 1113, and Chem 1110 or 1210, and Jr or Sr standing; or Grad standing.
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