Beer is virtually unique in its ability to reach students and arouse their interest in the associated science. Alcohol has been part of academic culture for a long time; many milestones, both good and bad, in a student’s life may have involved the consumption of beer or other fermented beverages. Many important aspects of chemistry are involved in the production, handling and packaging of beer. These topics can be presented in the context of a course for non-science majors and include: the Periodic Table, water chemistry, organic chemistry, biochemistry, thermochemistry, colloid and surface chemistry, oxidation-reduction chemistry, materials chemistry, testing and measurements and other related topics. In terms of engaging students and teaching the key elements of chemistry to a non-majors’ audience, beer provides a splendid theme.

Beer, chemistry and the secrets of the universe

253rd National Meeting (2017)

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