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

Prerequisites - FERM 101 with a “B-” or higher
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.

Equivalent Course(s) -
Course History -
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

fermentation

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