BIOL 2101: Brewing: The Biology, History, and Practice

3 Credits

Rigorous look at the history of brewing, microbiology, biochemistry, and biological concepts associated with brewing, such as competition, and practical aspects of modern brewing. This lecture/laboratory hybrid course will teach students the components used in brewing and how they contribute to the final product as well as the process of brewing using hands on laboratory. Textbook is online and will be posted on the Canvas site. prereq: BIOL 1001 or 1009 or 1951 or 2002 or 2003 or 2004 Students must be 21 by the first day of class to register, we will check IDs on the first day of class. There are three required field trips. For the field trips students meet in McNeal Hall at 1:00pm and return approximately at 5pm to McNeal Hall.

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A- Average (3.612)Most Common: A (46%)

This total also includes data from semesters with unknown instructors.

128 students

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