DEVELOPING CHEMICAL ENGINEERING ACUMEN by Brewing Kicking Mule Beer

Armstrong, M. W.

doi:10.18260/2-1-370.660-106667

Cited by 1 publication

(1 citation statement)

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“…Brewing science is a cross-disciplinary course taught at a wide range of colleges and universities. Resulting from this nature, it is taught in many different departments including chemistry, engineering, biology, biochemistry, food sciences, and business. − As a course it helps to bring together these disciplines and students from a cross-section of majors to provide an application driven course discussing many of the fundamentals from each discipline. This course can be taught as a lecture-based course, a laboratory course, or a series of courses building toward a certificate, minor, or degree.…”

Section: Introductionmentioning

confidence: 99%

Malting in the Lab and at Home: The Forgotten Step on the Path to Beer

Cash

2021

J. Chem. Educ.

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Brewing science is an interdisciplinary course taught at many universities in both lecture-and lab-based modalities. The laboratory component of this class typically focuses on the brewing process from malted barley to beer. However, this ignores the malting processan essential step in making beer, although one typically performed by maltsters outside of the brewhouse. In this report we discuss the development of a malting lab that is suitable to incorporate into introductory brewing science courses in order to help students demonstrate and explain the key process of converting raw barley into malt. During this week-long experiment, students start with raw barley (commercially available in scales that work for all course sizes) and, using small scale and inexpensive custom-made equipment, malt the barley at home for later use in the course. This experiment is suitable for hybrid course laboratories in student homes and apartments with minimal course expenses or requirements and can be implemented in any brewing science courseeven those that are predominantly lecture-based.

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