03-118 Beer: A Yeast's Perspective

6 units, Carnegie Mellon University

This is a combined lecture and laboratory course in which students will investigate the biochemistry of fermentation using strains of yeast commonly used in brewing science. Lectures and readings will cover all necessary information to succeed in the course, including topics like yeast metabolism, fermentation at the micro and industrial levels, and a history of fermentation's influence on society. Lab experiments will investigate yeast growth and fermentation processes in various strains used in brewing, and quantitative assessments of beer at the molecular level. The course puts a focus on microbiology lab techniques and yeast biochemistry; however, no previous lab experience or biology coursework is required, and anyone with an interest in the science behind brewing yeast can succeed in the class.

Prerequisites: none listed

Offered: Spring 2027, Spring 2026

Courseweave needs JavaScript to show sections, workloads and planning tools.