Feb 23, 2020  
2019-2020 Undergraduate Catalog 
    
2019-2020 Undergraduate Catalog
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BVG 4220 - Brewing Fermentation



Credits: 3

Prerequisite(s): BIO 2400, BVG 4350

Description: Students are introduced to an overview of the modern and traditional brewing fermentation processes. Laboratory activities and assignments complement course activities related to the microbiology of fermentation and brewing with yeast. The techniques of brewing with yeast are reviewed and executed by students to highlight appropriate management systems for fermentation in a brewery. Students ferment, bottle, keg, and serve several batches of beer in different manners, with different microorganisms, and at different scales to harness a dynamic skill set. The collection, storage, and handling of yeast in the brewery are reviewed to maximize performance of yeast and their corresponding flavor produced in beer.



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