Brewing Chemistry I

The more chemistry you know, the better brewer and distiller you will be…” FACT!”. Whether you have majored in chemistry or microbiology or are a beginner and have a hard time spelling the word, we will get you started on the correct pathway to understanding the fundamental chemistry behind brewing and distilling. From the atomic and molecular level to the pathways of yeast metabolism to how esters, acetates, phenols and diacetyl are formed.