NEXT MEETING: ST. LOUIS, MISSOURI - AUGUST 4-8 2025

The beer brewing process is an incredibly rich topic for the introduction and discussion of scientific principles.  It was on this basis that we developed a college level course for non-science majors which included a laboratory and lecture component.  The course was designed to meet the criteria for fulfilling the requirements of a physical or life science course for students pursuing a Bachelor’s Degree in the college of arts and sciences.  During the development of this course, we initiated investigation of the synthesis and analysis of principle flavor components in hops and beer.  This is a case in which the development of the new course influenced the studies in our research lab.  We developed a rapid LC-MS method for analysis of humulones and isohumulones which are the bitter components in beer and hops.  Unique synthetic methods were developed for preparation of isohumulones by continuous flow photochemistry.  The interplay between course development and fundamental research will be presented.