Course Description

Introduction to Brewing & 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

Credit: 3 quarter units / 2 semester units credit
UC Davis, FSCT

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 San Francisco:
Unit Credit

UC Santa Barbara:
Unit Credit

UC Santa Cruz:
Unit Credit

More About The Course

See syllabus

Course Creators

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.

Glen Fox

Dr Glen Fox’s areas of research are barley, malt and brewing quality. His current research focus is on starch structure and its impact on wort and beer quality. Another research interest is using a number of ‘omics platforms to understand the complex biochemical changes during malting and brewing and the final compositional profile of beer. In 2018, he was made a Fellow of the Institute of Brewing. He has been on a number of methods committees for the American Society of Brewing Chemists. Dr Fox has also been on organizing committees for a number of national and international conference. He has numerous book chapters and peer reviewed journal articles and is senior editor, of the upcoming book “Achieving sustainable cultivation of barley” Burleigh Dodds Science publishing. 

Dr Glen Fox’s areas of research are barley, malt and brewing quality. His current research focus is on starch structure and its impact on wort and beer quality. Another research interest is using a number of ‘omics platforms to understand the complex biochemical changes during malting and brewing and the final compositional profile of beer. In 2018, he was made a Fellow of the Institute of ...

Dr Glen Fox’s areas of research are barley, malt and brewing quality. His current research focus is on starch structure and its impact on wort and beer quality. Another research interest is using a number of ‘omics platforms to understand the complex biochemical changes during malting and brewing and the final compositional profile of beer. In 2018, he was made a Fellow of the Institute of Brewing. He has been on a number of methods committees for the American Society of Brewing Chemists. Dr Fox has also been on organizing committees for a number of national and international conference. He has numerous book chapters and peer reviewed journal articles and is senior editor, of the upcoming book “Achieving sustainable cultivation of barley” Burleigh Dodds Science publishing. 


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