BVG 1910Homebrewing & Fermentation

Catalog

Prerequisite(s): None This course explores the science, history, and practice of fermentation through both lecture and hands-on laboratory activities. Students will learn the roles of microorganisms, ingredients, and equipment in producing a wide variety of fermented foods and beverages, including beer, wine, cider, mead, and vegetable-based ferments. Emphasis is placed on proper sanitation, recipe development, and the cultural and nutritional significance of fermentation as a method of preservation, flavor enhancement, and food safety. Throughout the course, students will apply fermentation methods in the lab, evaluate outcomes, and ultimately develop and present their own fermented product, supported by historical or cultural context, process documentation, and sensory analysis.