Inquiry-based projects in analytical chemistry courses at UW-Madison simulate the research experience. Fall 2024 semester’s research project focused on determining the isomerization rate and order of alpha acids for controlling the bitterness of beer and understanding the brewing process. Using a recent literature article as reference, students developed a modified control procedure that accounted for the alpha acid source, equipment available and proposed a variable to introduce or change to test a hypothesis. Our group hypothesized that a more basic pH (5.5 vs. 5.2) would increase the isomerization rate. Ultra-high-performance liquid chromatography (uHPLC) was used to determine the iso-alpha acid concentrations and monitor changes over time A filtered (n=7) control data set (i.e., replicates from other groups completing the control procedure) was compared to data from the literature article for statistical analysis of alpha acids cohumulone and N-adhumulone. Cohumulone (0.098±0.018 mg) and N-adhumulone (0.0064±0.0020 mg) were both found to be statistically different from what was found in the literature (0.01141, tcalc>>ttable at 95% confidence level). The rate order for cohumulone was consistent with the literature (first-order), while N-adhumulone showed an inconsistent result, a zero-order rate constant. For the variable data, the cohumulone (0.09897±0.01952 mg, first order) showed no statistical change in their rate constant, but N-adhumulone (0.005694±0.003124 mg, zeroth order) was observed to be statistically different due to pH change. We concluded that the hypothesis that a more basic pH (5.5) increases the isomerization rate was supported for cohumulone but not N-adhumulone.This suggests that pH affects the isomerization rate for some, but not all, alpha acids. Future research could explore a broader range of pH values, and consider additional factors such as temperature and time, to determine optimal conditions for isomerization in beer.