Description:
Historical, cultural, and scientific perspectives on brewing. Fundamental biochemistry and microbiology of fermentation, technological impacts of brewing, and role of fermented beverages in diverse cultures. Does not count toward the biology or biochemistry major/minor. 3 hrs lec. per wk., off-campus field trip.

Prerequisites:
1 semester intro BIOL and 1 semester intro CHEM, or Instructor Consent

3 cr.

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