Fermentation, or the process by which yeast converts sugars into ethyl alcohol, is a quintessential step in beer brewing. Understanding the chemistry behind this process and learning the practical skills to control it is a requirement for any advanced or professional brewer.
In this course, you will study the chemical and microbial sides of beer production from both a theoretical and practical perspective. Through online lecture and hands-on group exercises, you will gain an understanding of the biological principles behind the fermentation and maturation of beer. Topics covered will include yeast morphology, physiology and metabolism; methods in yeast harvesting, handling, and pitching; as well as techniques for detection and prevention of microbial beer spoilage. By the end of this course, you will possess the skills and knowledge necessary for establishing better process and production control in a commercial brewery.
Learning Outcomes
- Explain the process of yeast enumeration and quality control
- Describe the microbiology of spoilage organisms
- (Compare and) Contrast the physiology and metabolism of different brewing yeasts
- Deliver consistent hop aroma through the introduction of hops in post-fermentation
- Produce beer with desired clarity, stabilization and carbonation
- Measure and control the color of your beer
- Identify and control the chemical species that impact the flavor of beer over time
- Achieve a stable foam on your beer while avoiding over-foaming (gushing)
Skills You Will Gain
- Yeast harvesting, storage and pitching
- Fermentation
- Beer production