"Beer Brewing: Chemical and Biochemical Principles" is a 15 week laboratory and lecture course specifically designed for nonscience majors as an introduction to science literacy via structured laboratory experiments that encourage student engagement. It provides students with a foundation in chemical and biochemical principles using a comprehensive theme of brewing beer. The first part of the course introduces students to basic concepts of measurement, matter, atoms, molecules, and compounds. These ideas are related to the composition of beer and the four fundamental ingredients for preparation of beer: malted grain, water, hops, and yeast. Hands on laboratory exercises build on these concepts through the measurement of specific gravity, pH, specific ions, flavor components, and alcohol content of appropriate liquids. Organic and biochemical principles are investigated through the measurement of mashing kinetics, evaluation of changes in wort during the brewing process, and determination of beer bitterness by the measurement of hops derived compounds. Within specific guidelines, each student team prepares a recipe for a different style of beer. The culmination of the course is brewing of that beer and the analysis of the final product in terms of alcohol by volume, carbohydrate content, and bitterness. Collaboration and sensory evaluation are introduced through field trips to local breweries.