Instructions

This lesson covers the following concepts:

• Cooking with ethanol (evaporation)
• Distilled liquors
• Beer brewing – amylases
• Beer Brewing – what happens to starch
• Beer body, sweetness/dryness
• Controlling beer characteristics

The readings for this lesson are from The Science of Cooking:

• 12.1 (intro) through 12.4 (Alcohol and the body) p. 423 – 432
• 12.4.1 (The Art of Making Beer) through 12.7 (Fermentation) p. 432 – 444

Lecture Videos and Slides

Videos	Slides
Introduction to Winemaking
Beer – Science in a Glass
Barley to Beer
How is Whiskey Made
How is Alcohol Made and Distilled

Go to Lesson 22

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