Natural Science 0378 - Hop Chemistry

Beer brewing is a complex process encompassing the manipulation of four essential raw materials: barley malt, brewing water, hops and yeast. Hops contribute significant attributes to the final beer and an understanding of the impact is crucial for the brewer and brewing scientist. Hop chemistry is only about 100 years old and after a flurry of activity in the early years, the focus of many brewing scientists has largely turned to other issues. There remain many hop-related questions of interest to the brewer that have not yet been addressed. We will, working in small groups, begin reading the literature closely and developing experimental protocols to answer some of these important questions. Preference will be given to those who have taken "Zymurgy" or "Advanced Brewing Microbiology." Some background in college-level Chemistry is highly desirable.

Independent Work Quantitative Skills In this course students are generally expected to spend at least 6 to 8 hours a week of preparation and work outside of class time.