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Catalog Course Search Details

 Course Title:   Beverage Biochemistry

 Title Abbreviation:   BEVERAGE BIOCHEMISTRY

 Department:    BRW

 Course #:    103

 Credits:    4

 Variable:     No

 IUs:    4

 CIP:    011001

 EPC:    131

 REV:    2017

 Course Description  

Covers general microbiology and chemistry as it pertains to the production of alcoholic beverages and the brewing of beer. Raw materials/ingredients used in the brewing process will be discussed along with the properties of water, pH, enzymes, proteins, carbohydrates, and other micro-organisms in the brewery regarding their role in brewing. Develop an understanding of the ingredient interactions of biological molecules, particularly as they pertain to fermentation (yeast biology, wild yeasts, yeast production), identification of wort/beer spoilage organisms using microscopy, staining and differential media.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 44

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Describe microbiology and chemistry of brewing process.
  2. Identify factors impacting the fermentation process.
  3. Apply scientific testing to brewing process.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.

9. Scientific Literacy

Definition: Understanding scientific principles, and analyzing and applying scientific information in a variety of contexts.

Outcomes: Students will be able to . . .
9.3 Analyze, apply, and communicate scientific concepts and principles in context (for example, in technological, personal, and/or professional situations).

Course Contents

  1. Microbiology and chemistry of brewing process.
  2. Fermentation process.
  3. Scientific testing of brewing process.