Brewing Chemistry: Hops and Boil

Study the fundamentals of the underlying hop and boil chemistry critical to successful brewing. Designed for commercial and advanced homebrewers with little chemistry knowledge, this class examines hop biology, as well as the chemical constituents, bitterness units, dry hopping and chemistry of wort boiling, wort cooling and wort aeration vital in the production of quality wort. With the variability of online brewing calculators, it is critical to understand the underlying science that goes into crafting your next great beer recipe.

Interested in learning more about brewing chemistry? Check out these courses: Brewing Chemistry: Water and Mash and Brewing Chemistry: Yeast Biology and Fermentation Chemistry.

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