UC Davis Summer Abroad

Announcements

Status: Planned for 2018

Info Session: 11/27/2017, 12-1pm, 
International Center 2119 
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Brewing Science

Nottingham, United Kingdom

Arrive Date: June 30, 2018    End Date: July 28, 2018

Program Overview

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.

Instructor:  Charles Bamforth

Taught in:  English

Max Enrollment: 30

Program Coordinator:  Jennifer Moylan

Courses

Food Science and Technology (FST) 003Introduction to Brewing and Beer  (3 units)

Food Science and Technology (FST) 198. Directed Group Study (5 units, P/NP)

Program Highlights
  • 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.
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