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Chemistry of Beer – Unit 1 – Overview of Brewing



“Chemistry of Beer” is a free online course on Janux that is open to anyone. Learn more at http://janux.ou.edu.

Created by the University of Oklahoma, Janux is an interactive learning community that gives learners direct connections to courses, education resources, faculty, and each other. Janux courses are freely available or may be taken for college credit by enrolled OU students.

Dr. Mark Morvant is a Professor in the Department of Chemistry and Biochemistry.

Video by NextThought (http://nextthought.com).

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4 comments

  1. Fermentationable? I believe he means fermentable. I tuned out after that… Michigan State University's beverage science program is one thousand times better than this; they actually offer it as a minor.

  2. Gino, you are correct. Yeast was not officially discovered until Louis Pasteur. Yeast was added to the list later on.

  3. Dear sir, I think the original purity law require only three ingredients hops, water and barley  yeast was allow later, please correct me if I am wrong, thank you.

  4. incorrect info when he is talking about ageing for taste in primary, also secondary fermentation does not develop CO2 for mouthfeel…. Really OU get someone who knows about the brewing process and isn't obviously reading off a flashcard some undergrad threw together.

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