Using the Chemistry of Beer, Wine, and Bourbon to Teach Primary Scientific Literature and Science Communication

The chemistry of beer, wine, and bourbon is a topic of interest to many college students. The course described in this chapter leverages this interest to introduce students to Primary Scientific Literature and communication of science. Through course assignments students are introduced to methods to read the literature and given the opportunity to practice those methods. Students also prepare and deliver short scientific talks to emerging (peer) scientists. Public communication of science to an authentic non-science audience is practiced through infographic design. This chapter discusses the design and implementation of the class, several pedagogical techniques employed to facilitate learning, and student observations about the course.