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Chemistry of Beer
This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry.

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For-Credit Information for OU Students


Senior standing or instructor permission

Credit Hours

1 credit hour

OU Students Enroll on Ozone
CHEM 4970-100

Chemistry of Beer


Chemistry and Biochemistry

Start Date

August 18, 2014


8 Weeks

Day & Time

M2:30pm - 3:20pm

Mark Morvant, PhD
Course Instructor
Mark Morvant, PhD
Professor, Department of Chemistry and Biochemistry
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