Date of Award

5-1938

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Chemistry

First Advisor

Herbert Heinrich

Second Advisor

Donald J. Keegan

Abstract

In the past, the brewing industry was more an art than a science. Not much was known about the chemical nature of beer, or about the chemical processes and reactions that took place in its manufacture. Until recently, that is, in the last century, no interest was taken in this phase of the manufacture of beer. In the last forty or fifty years, the brewing manufacturers realized, that to have a good quality of beer, more must be known of its chemistry and therefore chemists set to work and began to specialize in this field. The thing that was most important to the brew masters was a good clear beer with a stable foam. Although a great amount of work has been done in the analysis of the beer proper, and of the wort, not much has been done on the analysis of its foam. To this end the work of this thesis has been furthered, and although it has been limited to a few selected analysis of foam and of the beer proper obtained under different conditions, it is a start on which further work could be based.

Comments

A Thesis submitted to the Faculty of the College of Liberal Arts of Marquette University in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science, Milwaukee, Wisconsin

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