Transfers ToCSUDescriptionBeer making, the oldest biotechnology process, is used to introduce students to the concept of employing living cells to produce a value-added product. The course utilizes brewing principles to explore basic scientific, agricultural, and engineering principles: yeast cell structure and growth, cellular biochemistry including metabolism and fermentation, plant physiology and the agricultural practices used to grow different varieties of barley and hops, the biochemistry of malted barley and hops, the chemical reactions that occur during mashing and brewing, and the basic engineering of brewing equipment and processes. The course also covers business, regulatory, and cultural issues related to brewing. In the laboratory, students will brew beer using modern techniques and equipment. This class is limited to students 18 and over and no one under the age of 21 will be able to taste a fermented product.Usually HeldMon 6:00pm–7:50pm, Wed 6:00pm–9:05pm 