Fermented beverages are arguably the topic with the second greatest potential to attract student interest in chemistry. Beer and wine are being increasingly used as a focal point for chemistry education. Brewing and wine making involve all subdisciplines of chemistry. They have played a key role in the history and development of chemistry. This symposium will feature work on the chemical/educational implications of beer and wine origins, history, production, flavor, packaging, testing, and stability as well as to related issues such as environmental impact, economic/legal aspects, and health issues. Submissions can apply to experiences in the classroom, teaching laboratory, internships/field experiences, or to academic research.
Presider: Roger Barth, West Chester University
Related Papers Introduction (9:30 am to 9:35 am)
P459: Chemistry of beer: An 8,000 student open course (9:35 am to 9:55 am)
P460: Brewing Science - course design, options, and outcomes (9:55 am to 10:15 am)
P461: Brewpub and brewery operations: Mixing science and business (10:15 am to 10:35 am)
P462: Engaging non-majors in chemistry through brewing and POGIL (10:35 am to 10:55 am)
Break (10:55 am to 11:10 am)
P463: Beer as an introduction to chemistry (11:10 am to 11:30 am)
P464: Profiling Texas vodka: Laboratory and field experiences (11:30 am to 11:50 am)
P465: Alcohol in patent medicines: An examination of nostrums housed at the Henry Ford Museum (11:50 am to 12:10 pm)
P466: "Beer is good for you" as a message in academia (12:10 pm to 12:30 pm)
