For the past nine years, we have been offering an interdisciplinary course for science majors: The Biology and Chemistry of Brewing. This course is primarily laboratory- and inquiry-based; from a total of 24 h of student/instructor contact time, approximately 6 h are devoted to lecture, and the other 18 h are divided between laboratory exercises, research, and field trips. Here, we describe course development as well as a summary of the laboratory assignments, with complete details of laboratory exercises available in the supporting information. This course is appropriate for students who have one year of general chemistry and general biology.