BVG 1910 - Introduction to Homebrewing and Fermentation

Credits: 3

Description: This course applies homebrewing and professional brewing principles in a laboratory and lecture setting. It is an introduction to the basic principles of fermentation with an emphasis on brewing beers at home. The selection and use of water, grains, hops, fruit, sugar, yeast, and other ingredients will illustrate how beer, wine, cider and mead are made. Class laboratory activities provide practical application of the principles of style selection, ingredient selection, malting, brewing, cooling, fermentation, aging, and packaging of beer. Similar principles for food, wine, mead and cider will apply and be discussed and experimented with. The quality of the ferment and steps needed to understand and improve fermentation will also be explained.