Oenology is the term for wine making. For beers the term is brewing.
If you wanted to learn about making beer or wine, you would study zymurgy- the science of fermentation.
Fermentation in brewing is most commonly associated with the field of biochemistry, which focuses on the chemical processes involved in living organisms. This branch of chemistry is key in understanding how yeast interacts with sugars to produce alcohol and carbon dioxide in beer production.
Bio-chemistry
Not as far as science is concerned, no.
Ancient Egyptians actually pioneered the art of synthetic chemistry. They practiced a lot of this in forms of: extracting metal from their ores, making pottery and glazes, fermenting beer and wine, making pigments for cosmetics and painting, extracting chemicals from plants for medicine and perfume, making cheese, dying cloth, tanning leather, rendering fat into soap, making glass, and making alloys like bronze. Actually, the beginning of chemistry can be traced to the burning that led to metallurgy; the art and science of processing ores to get metals
The best beer to use for making beer batter is a light and crisp beer, such as a lager or pilsner. These types of beers will help create a light and crispy batter for frying.
Bread making and beer making.
Making bread and making beer
Brewer's yeast is crucial in making beer as it ferments sugars into alcohol and carbon dioxide, giving beer its characteristic flavor and alcohol content. Without brewer's yeast, beer cannot be produced.
beer
Puritan settlers brewed beer in Boston as early as 1620
Because dead yeast imparts off flavors in beer. Autolysis isn't dangerous to the imbiber, but it will make the beer taste like cooked vegetables, sulphuric and in general, off-putting.