Nottingham, United Kingdom
Arrive Date: June 30, 2018 End Date: July 28, 2018
The brewing of beer is not only humankind’s oldest biotechnology, it is likely the basis of static civilization and also a major factor in the survival of the species. Even if you think that is a tad exaggerated, there is absolutely no doubt that beer represents the most exquisite convergence of diverse sciences (botany, plant physiology, chemistry, biochemistry, microbiology, chemical engineering, and more) in pursuit of a product that is as complex as it is delightful. Beer has a proud history as a dietary imperative in many societies. This program considers the raw materials of brewing (primarily malt, hops, yeast and water) and how they are processed to produce drinks of consistent excellence. It explores the quality considerations of beer (foam, color, clarity, flavor, healthfulness) and investigates the nature of the global beer business. All this in the heart of England—one of the world’s historic leaders in beer and brewing.
Taught in: English
Max Enrollment: 30
Program Coordinator: Jennifer Moylan
Food Science and Technology (FST) 003. Introduction to Brewing and Beer (3 units)
Food Science and Technology (FST) 198. Directed Group Study (5 units, P/NP)
- Take classes in the heart of a great brewing region of England—by the River Trent—with historic breweries and pubs.
- Field trips not only to a brewery, but also a malt house, hop yard, and the factory that extracts proteins from fish that help clarify certain types of beer.
- An English-born professor listed as one of the 20 most influential in the US and who developed the course voted as the most popular GE class at UC Davis.
- Introduction to Winemaking (France)
- Microbiology Lab in the Kingdom of Smiles (Thailand)
- Other Programs in Food Science and Technology
- Other Programs in Europe