BVG 4220 - Fermentation Science

Credits: 3

Prerequisite(s): BIO 2400, CHE 2100

Description: This course provides an overview of the modern and traditional brewing fermentation process. Laboratory activities and assignments complement course activities related to the biochemistry of fermentation and brewing yeast. The historical and modern techniques of brewing yeast are reviewed to highlight appropriate management systems for fermentation in a brewery. The collection, storage, and handling of yeast in the brewery are reviewed to maximize performance of yeast and their corresponding flavor produced in beer.