BVG 4220 - Brewing Fermentation

Credits: 3

Prerequisite(s): BIO 2400, BVG 3810

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, bacterial and mixed cultures. Students review the process of fermenting with yeast, bacteria, and mixed cultures. In addition to the process of fermentation, students engage in the collection, storage, and handling of yeast to assure both safe handling of microorganisms and the quality and appropriateness of style of the finished beer.