Academic Units
4
Section Number
254BRD802
Instruction Method
Online class
Beer Production and Microbiology
Online
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
Section Notes
Access to your course in Canvas will be available 7 days before the course start date. Please note that course start and end dates, as well as live sessions (if applicable), are subject to change.
Enrollment Policies
Drop requests (withdraw with a refund) will be approved, less a $100 processing fee, if the request is received before the refund deadline. Click here to view complete enrollment policy information including details on withdrawals and transfers.
Refund Deadline: 4/27/2026. Refunds and/or enrollment transfers will not be approved after this date.
Students enrolling after the first day of class are expected to reach out to their instructor to make sure they receive all content and are on track with the course.
Technical Requirements
To ensure your success in this course, please review our technical requirements page at online learning.
Section Course Materials
Scientific Principles of Malting and Brewing, 2nd Edition
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
Edition
2nd
Brewing Yeast and Fermentation
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
Technology: Brewing and Malting, 6th Edition
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
Edition
6th
Brewing Materials and Processes: A Practical Approach to Beer Excellence
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
Standards of Brewing
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
The Craft Brewers Guide to Best Practices, Volume 1: Management, Regulation, and Brewery Design
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
The Craft Brewer’s Guide to Best Practices, Volume 2: Raw Materials, Wort Production, and Fermentation
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
The Craft Brewers Guide to Best Practices, Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities
Mandatory
Use discount code UCDE10 at checkout to receive 10% off when purchasing through the American Society of Brewing Chemists (ASBC) at https://my.asbcnet.org/asbcstore. The discount is not valid on items already discounted.
Discounts
CAAA Member Discount
CAAA Member Discount
Current members of the Cal Aggie Alumni Association (CAAA) and other UC alumni associations receive 10% off the course fee of one course per quarter, not to exceed $100. If you don't have your discount code, contact CAAA at alumni@ucdavis.edu to request it.