Long time lurker, made an account to post about this EdX class that is coming out soon.
My colleagues from the group of prof. Kevin Verstrepen (VIB-KU Leuven Center for Microbiology) have created a MOOC (Massive Open Online Course) on the science behind beer. Through a series of lectures and online course material, you can learn how the ingredients, different biochemical reactions, and process parameters influence the taste and aroma of beer. The course combines theory with small experiments to give hands-on experience with some of the concepts discussed in this course.
You also get a peek inside some of Belgium’s most iconic breweries (Orval, Duvel, Stella Artois, etc.) including discussions with the brew masters. It features talks from different Belgian brewers and maltsters, as well as from some of the most renowned academics on key features of the malting and brewing process, including Prof. Charlie Bamforth!
The course is free, with some additional paid content (extra test-questions, bonus video content)
From the course website:
Ever wondered why your beer tastes the way it does? Learn how the ingredients, different biochemical reactions and process parameters in beer brewing influence the taste and aroma of beer.
Can’t wait to quench your thirst (for knowledge)? Register for “BREWINGx: Beer: the science of brewing” https://www.edx.org/course/beer-the-science-of-brewing
My colleagues from the group of prof. Kevin Verstrepen (VIB-KU Leuven Center for Microbiology) have created a MOOC (Massive Open Online Course) on the science behind beer. Through a series of lectures and online course material, you can learn how the ingredients, different biochemical reactions, and process parameters influence the taste and aroma of beer. The course combines theory with small experiments to give hands-on experience with some of the concepts discussed in this course.
You also get a peek inside some of Belgium’s most iconic breweries (Orval, Duvel, Stella Artois, etc.) including discussions with the brew masters. It features talks from different Belgian brewers and maltsters, as well as from some of the most renowned academics on key features of the malting and brewing process, including Prof. Charlie Bamforth!
The course is free, with some additional paid content (extra test-questions, bonus video content)
From the course website:
Ever wondered why your beer tastes the way it does? Learn how the ingredients, different biochemical reactions and process parameters in beer brewing influence the taste and aroma of beer.
Can’t wait to quench your thirst (for knowledge)? Register for “BREWINGx: Beer: the science of brewing” https://www.edx.org/course/beer-the-science-of-brewing
