BFPT-1155 Introduction to Brewing Science and Ingredients

This course introduces the core chemical, biological, and raw element foundations of brewing beer. Students explore yeast biology, fermentation microbiology, brewing biochemistry, and the primary brewing ingredients: malt, water, yeast, and hops. Key topics include water chemistry treatment, liquid/gas properties, pH, pressure, and ingredient analysis. Through hands-on laboratory techniques and standard industry testing methodologies, students learn to measure, analyze, and control quality parameters across the entire beverage production process.