Beer Science and Brewing

As a specialized discipline within food science and technology, Beer Science and Brewing applies principles from chemistry, microbiology, and engineering to the production and analysis of beer. This field encompasses the entire brewing process, from the selection and biochemical transformation of raw materials like malted grains, hops, and water, to the critical role of yeast in fermentation and flavor development. It involves the application of process engineering for designing and optimizing brewing systems, sensory science for quality evaluation, and analytical chemistry for ensuring product consistency, stability, and safety.

1. Introduction to Brewing Science
   1. Historical Overview of Brewing
      1. Ancient Brewing Practices
         1. Early Fermentation Discoveries
         2. Mesopotamian Brewing Traditions
         3. Egyptian Brewing Methods
         4. Traditional Indigenous Techniques
      2. Medieval and Monastic Brewing
         1. Monastic Brewing Innovations
         2. Medieval European Brewing Guilds
         3. Role of Women in Historical Brewing
         4. Development of Hop Usage
      3. Industrial Revolution Impact
         1. Mechanization of Brewing Processes
         2. Introduction of Scientific Instruments
         3. Advances in Malting Technology
         4. Pasteurization and Microbiology Discoveries
      4. Modern Craft Beer Movement
         1. Rise of Microbreweries
         2. Innovation in Beer Styles
         3. Globalization of Craft Beer Culture
   2. Core Scientific Disciplines in Brewing
      1. Brewing Chemistry
         1. Organic Compounds in Beer
         2. Inorganic Compounds in Beer
         3. Chemical Reactions During Brewing
         4. Flavor Chemistry Fundamentals
      2. Brewing Microbiology
         1. Microbial Ecology of Brewing
         2. Beneficial Microorganisms
         3. Spoilage Organisms
         4. Fermentation Microbiology
      3. Brewing Physics and Engineering
         1. Heat Transfer Principles
         2. Fluid Dynamics in Brewing
         3. Pressure and Gas Laws
         4. Mass Transfer Concepts