BVG 4420 - Brewing Fermentation

Credits: 3

Description: Students will be introduced to an overview of the modem 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 will ferment, bottle, can, or keg, as well as serve several batches of beer in different manners, with different microorganisms, to harness a dynamic skill set. The collection, storage, and handling of yeast in the brewery are reviewed as is microbiology quality assurance and quality control.