This book comes from the symposium "Chemistry of Fermented Beverages" at the Biennial Conference on Chemical Education (BCCE) that was held in Grand Rapids, Michigan in August of 2014. The symposium and book address some wonderful opportunities to engage students in a wide variety of chemistry classes, field experiences, study abroad, and other learning activities through examples involving alcoholic beverages. The topic lends itself to treatments that range from serious to quirky and light-hearted, depending on the audience and objectives. Every subdiscipline of chemistry can be addressed through alcoholic beverages. All levels, from introductory chemistry for non-science majors to advanced chemistry seminars and research can incorporate the science of alcoholic beverages. This volume will cover some of the possibilities through the lens of the experiences of chemistry faculty who teach about alcoholic beverages in a variety of settings, ranging from traditional chemistry programs to technical programs in the alcohol industry.
Within this volume there are some very good chapters covering alcohol, its production, analysis, metabolism, as a source of livelihood, its role in the development of chemistry, and as a means of attracting student interest. The
authors draw from experiences at every level from introductory chemistry for non-majors, through general and advanced chemistry major courses and projects, to specialized business/industrial applications. All of them show how some aspect of alcohol can be used as a model to enhance the learning process. This volume will provide resources for faculty who are considering, developing, or actively teaching: A course or sequence on alcohol production or service; A stand-alone course based on fermented beverage chemistry or biotechnology; or Alcohol-based lessons or examples for an existing chemistry or biochemistry course.
