The Science and Art of Craft Brewing

Dr. Arrington is a professor specializing in physical chemistry and Dr. Pittman is a professor specializing in sensory neuroscience and together we will explore the chemistry and taste behind brewing craft beers.

Students will develop a historical perspective of the craft beer industry. By examining the details of beer brewing, students will learn the chemistry and microbiology of the brewing and fermentation process. The elements of beer flavors will be dissected and understood through sensory evaluation and how malts, hops and other ingredients produce the wide variety of flavors and styles in the world’s most popular drink.

Students must be 21 years old by January 10, 2022, in order to participate.

In this January term course students will:

• Learn the chemistry behind producing beer including the fermentation process and how to measure alcohol content
• Learn about different styles of beers
• Learn the flavor profiles of different grains and hops
• Brew your own beer in our laboratory
• Research a specific beer style and present it to the class
• Research a specific craft brewery and present it to the class
• Participate in commercial brewing of beer at the Ciclops Cyderia & Brewery
• Tour RJ Rockers (Spartanburg), Foothills (Winston-Salem) and Sierra Nevada (Asheville) breweries.
• Cost is $400 due by November deadline

We reserved 9 AM – 5 PM for our class each day but we will usually only meet either in the morning or the afternoon. Here is a tentative schedule (subject to change).