Examine the basics of brewing yeast biology and fermentation chemistry for commercial and advanced homebrewing. Designed for brewers with little biology or chemistry knowledge, this class presents the fundamentals of the underlying biology and chemistry critical to successful brewing. Study the biology and metabolism of Saccharomyces species brewing yeasts, the metabolism of wort by yeast, yeast growth, fermentation technologies and vessels, carbonation, beer maturation, treatments and stabilization. With the variability of online brewing calculators, it is critical to understand the underlying science that goes into crafting your next great beer recipe. This course will not cover non-Saccharomyces yeast or bacterial fermentations.
Interested in learning more about brewing chemistry? Check out these courses: Brewing Chemistry: Water and Mash and Brewing Chemistry: Hops and Boil.