Apr 20, 2024

2020-2021 Undergraduate Catalog

2020-2021 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

FERM 425 - Fermented Beverage Production

Focuses on the scientific and practical aspects of fermented beverage production, such as beer, wine, cider, and kombucha. Students will study the science behind the various aspects of developing and producing a beverage while doing so practically on multiple scales, including on a 3-barrel brewhouse.

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

Course Rotation:

Prerequisites - FERM 101 with a “B-” or higher
Other Restrictions -
Restriction by Major -
Restriction by Class - Sophomore standing or above

Additional Information: Students who have not previously completed FERM 101 may request instructor permission to enroll. Permission not guaranteed.

Keywords: fermentation
Updates: Change to description, prerequisites, and class-level restriction 12/2019, effective Fall 2020; Change to prerequisites 8/2016, effective Fall 2017; New Course 11/2015, effective Fall 2016

Summer 2024 Course Sections

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