Course Description

Introduction to Brewing and Beer, FST 003V

Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing.

Key Information

Spring Quarter 2017
Instruction start date: April 3, 2017
Instruction end date: June 8, 2017
Credit: 3 quarter units / 2 semester units credit
UC Davis, FST

Course Credit:

Upon successful completion, all online courses offered through cross-enrollment provide UC unit credit. Some courses are approved for GE, major preparation and/or, major credit or can be used as a substitute for a course at your campus.

If "unit credit" is listed by your campus, consult your department, academic adviser or Student Affairs division to inquire about the petition process for more than unit credit for the course.

UC Berkeley:
Unit Credit



UC Davis:
General Education: SciEng | SE, SL. - I, II, III. (I, II, III.)

UC Irvine:
Unit Credit

UC Los Angeles:
Unit Credit

UC Merced:
Units toward degree (see your advisor)

UC Riverside:
General Education: Elective Units

UC San Diego:
Unit Credit

UC Santa Barbara:
Unit Credit

UC Santa Cruz:
Unit Credit

Course Video

Course Meeting Requirements

The student is expected to keep on track with all lectures and exercises. There will be three 'live' lectures and these are scheduled for 4.00-6.00 PM PST on April 6th, May 4th and June 7th. Students must have a microphone, webcam and headphones to participate in class video meeting sessions.

More About The Course

See syllabus

Additional Course Information

Exam Info

Final exam is administered in person on campus at UCD. Students who cannot attend the UCD exam session must arrange for an in-person, proctored exam at an approved proctoring site near them. Information on how to arrange for an off-campus, in-person proctored exam will be provided by the instructor.

Proctoring Info

In-person proctored exams: Note that proctoring centers may cost students from $20.00-$200.00, depending on the location and testing requirements.

Course Creator

Charles Bamforth
Dr. Charlie Bamforth is Distinguished Professor of Malting and Brewing Sciences at UC Davis and Honorary Professor in the School of Biosciences at the University of Nottingham. He is immediate past President of the Institute of Brewing & Distilling and Editor-in-Chief of the Journal of the American Society of Brewing Chemists. He has been in the industry since 1978, at the Brewing Research Foundation (twice) and Bass before moving to the US in 1999. He is frequently on radio and television and has four credits on imdb. Charlie has published extensively on beer and brewing – and even more so on football (soccer).
Dr. Bamforth specializes in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production.
Dr. Charlie Bamforth is Distinguished Professor of Malting and Brewing Sciences at UC Davis and Honorary Professor in the School of Biosciences at the University of Nottingham. He is immediate past President of the Institute of Brewing & Distilling and Editor-in-Chief of the Journal of the American Society of Brewing Chemists . He has been in the industry since 1978, at the Brewing ...

Dr. Charlie Bamforth is Distinguished Professor of Malting and Brewing Sciences at UC Davis and Honorary Professor in the School of Biosciences at the University of Nottingham. He is immediate past President of the Institute of Brewing & Distilling and Editor-in-Chief of the Journal of the American Society of Brewing Chemists. He has been in the industry since 1978, at the Brewing Research Foundation (twice) and Bass before moving to the US in 1999. He is frequently on radio and television and has four credits on imdb. Charlie has published extensively on beer and brewing " and even more so on football (soccer).
Dr. Bamforth specializes in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production.

Instructor of Term

Charles Bamforth
cwbamforth@ucdavis.edu

* To be notified, please provide all requested information
Please enter valid email.

We'll notify you when Introduction to Brewing and Beer, FST 003V becomes available for the Spring Quarter 2017

First Name:*
Last Name:*
Email:*