Wine and Beer in Western Culture is a text written to familiarize students with the terminology, production and practices related to wine, beer and distilled spirits as well as critical historical and cultural events. The publication is designed for college-level students that may, or may not, have a background in chemistry and biology.
Brian Waters was born in Atlanta, GA, and he lived there for 36 years. Brian received his M.S. degree in Microbiology from the University of Georgia in 2002. For 5 years after, he taught Chemistry and Biology at a high school in Pike County, GA. Brian earned his Ph.D. in Food Science and Technology from UGA in 2013. His research focused on the production and use of electrolyzed oxidized (EO) water, a chlorine-based food contact surface sanitizer. In 2013, Brian was offered a position doing what he loves best (teaching) at The Ohio State University. He currently teaches one online class, Wine and Beer in Western Culture, as well as 3 classroom-based classes, Wine and Beer in Western Culture, Brewing Science, and Food Safety and Public Health.
Chapter 1: Alcohol Laws
Chapter 2: Intoxication and Hangovers
Chapter 3: Alcohol Withdrawal
Chapter 4: Nutrition and Health Effects of Alcohol
Chapter 5: Beer Throughout History
Chapter 6: Brewing Ingredients and Process
Chapter 7: Beer Styles
Chapter 8: Sensory Aspects of Beer Consumption
Chapter 9: Mean and Hard Cider
Chapter 10: Wine Throughout History
Chapter 11: Viticulture and Vintning
Chapter 12: Wine Varietals and Appellations
Chapter 13: Sensory Aspects of Wine Consumption
Chapter 14: Fortified Wines
Chapter 15: Sparkling Wines
Chapter 16: Distilled Spirits Throughout History
Chapter 17: Distillation and Spirit Production
Chapter 18: Spirit Varieties
Chapter 19: Cocktails and Mixology