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OU’s ‘Chemistry of Beer’ Offers College Credit to Anyone, Anywhere

OU's popular “Chemistry of Beer” course — which teaches students everything from fermentation to beer history — is now open to non-OU students for transcriptable credit.

The University of Oklahoma’s popular “Chemistry of Beer” course — which teaches students everything from the science of fermentation to the history of beer — is now open to non-OU students for transcriptable credit.

That means everyone from home brewers and beer connoisseurs to chemists and your everyday beer enthusiast can take the one-credit course for $199 and earn an OU college credit.

Now that deserves a toast.   

Interested in enrolling and joining other libation lovers around the world? Here’s what you need to know:

What it is: “Chemistry of Beer” is the “Breaking Bad” of Janux courses. Using a strong knowledge of basic and organic chemistry, students learn how four ingredients — barley, hops, water and yeast — come together to make ales, IPAs, stouts, porters and the like. A course that’s educational and delicious? We’ll raise a glass to that!

Who teaches it: Mark Morvant, professor of chemistry and biochemistry. This ex-Harley rider and swing dancer considers himself “Cajun by blood, Texan by birth and Oklahoman by the grace of God.”

Current OU students - why you should take it: The one-credit-hour, eight-week course is available for those in senior standing, or by instructor permission. Here’s why: “Chemistry of Beer” satisfies a science credit — and your taste buds. (Are you following us on this one?)

Why you should take it as a non-OU student: Anyone, where, can enroll in this course, take the class at their own pace and earn college credit. Self-proclaimed “beer snobs” especially will get a kick out of learning the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma and color of the beer they drink. And if you’re looking to satisfy a science credit for your degree, it’s an all-around win-win.

What you can do with skills learned: Once you learn the chemistry of “one of the world’s most important beverages” (and that came straight from the mouth of Mark Morvant, mind you), you’ll be able to argue the health impacts of alcohol — be they good or bad — and understand why each style of beer tastes the way it does.

When to enroll: Sign up between now and Oct. 13, the first day of class.

Learn more about OU’s “Chemistry of Beer” Janux course by checking out our “9 Reasons to Take OU’s Chemistry of Beer” in which previous students share their reasons for enrolling, and our Q&A with course instructor Mark Morvant.