May 2016: Chem 275 – From Beverages to Biofuels: Fermentation, Distillation, and the Ethanol

Industry Dr. Rebecca Roesner and Dr. Brian Brennan

This interdisciplinary course will introduce students to the science and history of fermentation, distillation, biofuels, and the alcoholic beverage industry.  Through a combination of on-campus and travel activities students will study the biochemistry of fermentation, the chemistry of distillation, quality control and flavor in the ethanol industry, the utility and challenges of ethanol as a motor fuel, the social history of brewing and distillation in the US, the role of women in these industries, and the rise and fall of prohibition.  Students must be 21 years old by May 15, 2017 and have completed CHEM 201/202 and one of BIOL 101/102 or BIOL 107/108 or CHEM 311/312, all with grades of C- or better.  The class will visit venues where alcoholic beverages are produced/served.  Tasting activities are optional.

The course will feature a trip to Anheuser Bush in St. Louis, a week-long trip to bourbon country in central KY, and several local trips.