A study of the chemical processes involved in the brewing of beer. Students explore how we get from malted barley, hops, yeast, and water to beer. Topics include the microbiology of yeast, the biochemistry of fermentation, the chemistry of alpha and beta acids, and the physics of bubbles. Brewing beer, done outside of class, is an integral part of our study. Chem 120 is recommended but not required. Restricted to Juniors and Seniors. Must be taken for a letter grade. Prerequisite: All students enrolled must be at least 21 years of age. Credit: Two semester hours. Distribution Requirements: QR, SP.