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Fall 2021
Nov 27,2022
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Information Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course.

The descriptions and topics of this course change from semester-to-semester, as well as from instructor-to-instructor. Prerequisite: varies with the topic offered. Fall 2022 Section 01 The Biology of Brewing will explore principles of brewing science with a strong emphasis on the microorganism that makes it all happen – yeast! Starting from the four basic ingredients, this course will examine the processing steps in malting and brewing, along with the biochemical reactions and microbial activity that convert raw material into beer and contribute to the overall flavor and aroma. Experiments will range from learning the basics of sterile technique and yeast growth and culture, to examining the role that yeast genetics plays in the fermentation process.
0.000 TO 4.000 Credit hours
0.000 TO 4.000 Lecture hours

Levels: Undergraduate
Schedule Types: Hybrid, Lab, Lecture, Online Course

Biology Department

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