{"id":557,"date":"2021-06-14T20:17:42","date_gmt":"2021-06-15T00:17:42","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=557"},"modified":"2021-06-14T20:17:42","modified_gmt":"2021-06-15T00:17:42","slug":"lesson-21","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-21\/","title":{"rendered":"Lesson 21"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Cooking with ethanol (evaporation)<\/li>\n<li>Distilled liquors<\/li>\n<li>Beer brewing \u2013 amylases<\/li>\n<li>Beer Brewing &#8211; what happens to starch<\/li>\n<li>Beer body, sweetness\/dryness<\/li>\n<li>Controlling beer characteristics<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li>12.1 (intro) through 12.4 (Alcohol and the body) p. 423 &#8211; 432<\/li>\n<li>12.4.1 (The Art of Making Beer) through 12.7 (Fermentation) p. 432 \u2013 444<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos and Slides<\/span><\/h3>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.youtube.com\/embed\/videoseries?list=PLaNnlMx32rWvTvQjJaYnwlwLgLGJX2Utj\" target=\"_blank\" rel=\"noopener\">Introduction to Winemaking<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.youtube.com\/embed\/okNJIOzuOIA\" target=\"_blank\" rel=\"noopener\">Beer &#8211; Science in a Glass<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.youtube.com\/embed\/BvUOESDVfuI\" target=\"_blank\" rel=\"noopener\">Barley to Beer<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.youtube.com\/embed\/cR7Bt9Ei_zI\" target=\"_blank\" rel=\"noopener\">How is Whiskey Made<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.youtube.com\/embed\/-d0Jme3y1Ow\" target=\"_blank\" rel=\"noopener\">How is Alcohol Made and Distilled<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p class=\"1-style\">Go to\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-22\/\">Lesson 22<\/a><\/p>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instructions This lesson covers the following concepts: Cooking with ethanol (evaporation) Distilled liquors Beer brewing \u2013 amylases Beer Brewing &#8211; what happens to starch Beer body, sweetness\/dryness Controlling beer characteristics The readings for this lesson are from The Science of &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-21\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":21,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-557","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=557"}],"version-history":[{"count":5,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/557\/revisions"}],"predecessor-version":[{"id":1105,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/557\/revisions\/1105"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=557"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}