FERM 425 - Fermented Beverage Production

The scientific and practical aspects of fermented beverage production, including beer, wine, cider, kombucha, distilled spirits, ginger beer, and kefir. Students will study the science behind the various aspects of developing and producing a beverage while doing so practically.

Credit 2 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation

Prerequisite(s) CHEM 283, CHEM 284, and FERM 101
Class-Level Restriction Undergraduate standing

Notes -
Students who have not previously completed FERM 101, may request instructor permission to enroll. Permission not guaranteed.

Updates Change to prerequisites 8/2016, effective Fall 2017; New Course 11/2015, effective Fall 2016

Winter 2025 Course Sections

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