Covers chemical engineering principles and chemical processes involved in the brewing and quality control of beer. Topics will include extraction and isomerization of bittering compounds from hops, enzymatic reactions involved in mashing beer, colloidal chemistry of haze formation, and microbiology of yeast and fermentation. Quantitative models will be applied to these processes based on fundamental chemical engineering principles from reaction kinetics, thermodynamics, transport phenomena, and colloid and interfacial science.