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This course takes place on Saturdays from Jan. 26 through May 11. It will include in-depth lessons on yeast and bacteria microbiology as well as water and beer chemistry. Students will learn to evaluate microbes on media and microscopically, optimize chemical composition of wort and beer, and control microbial activity in ‘clean’ and sour beers. Students will gain hands-on experience with aseptic technique, chemical analysis of beer bitterness, and brewing on a professional-grade brewing and fermentation system. No prior microbiology or chemistry education is necessary.