The crafting of fermented beverages continues to enjoy rapid growth and leverages sustainable business practices on a local scale. This course is designed to introduce students to the art and science of the brewing of craft beer (Spring semesters), and wine and cider (Fall semesters). Topics include the fundamentals of brewing, vinting and fermentation science. Roughly equal time will be spent in the classroom and in the application of skills learned. The in-class component of the course focuses on the underlying principles of brewing, while the laboratory component of the course focuses on the practice and art, culminating in brewing a unique batch of craft beer, wine and/or cider.
Prerequisites
Must be 21 years of age and up to take this course.
Semester Offered
Fall