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Fermentation Chemistry (self-paced) is a Course

Fermentation Chemistry (self-paced)

Started Dec 2, 2020

Spots remaining: 7

$295 Enroll

Full course description

Self-paced, online course
Start anytime; take up to four months to finish
Instructed by:  Dr. Nick Flynn and Dr. Brian Schneider

Prerequisite: Successful completion of Introduction to Brewing and Fermentation

Don’t let the science scare you – no prior biology or chemistry knowledge is needed!  This course will provide you a working knowledge of the fermentation process in the production of beer. You will learn the basic principles of malting barley, the mashing process and the critical importance of enzymes and the role they play in converting starches to sugars. You will study the basics of yeast biology and fermentation chemistry and truly understand the functions of yeast in the fermentation process of converting sugars to the desired by-products and flavors that make up the multiple styles enjoyed by beer lovers.

After completion of this course students will be able to

  • Identify biochemical pathways associated with fermentation
  • Explain how yeast cultures are maintained
  • Discuss carbohydrate metabolism in yeasts

Selected Course Topics

  • Glycolysis and fermentation
  • Aerobic and anaerobic aspects of yeast metabolism
  • Physiology of yeast growth
  • Factors affecting yeast substrate metabolism
  • Hops
  • Yeast

Intended students

  • Brewery staff
  • Current or prospective brewery owners
  • Homebrewers
  • Service professionals with current or intended brewery customers

Faculty:  Dr. Nick Flynn and Dr. Brian Schneider

Dr. Flynn has actively worked in the fermentation field for several years. He brewed the beer for his wedding back in 1995 and has been active in brewing ever since including serving as a consultant for breweries. He has provided eight research presentations and two research publications on brewing science in the past three years.

Dr. Schneider has an MS Degree in Brewing and Distilling from Heriot Watt University. He has also been active in brewing for many years.
This course not eligible for University credit.  Students must be 21 on or before the start date to take this course.
Questions?  Call Extended Studies at 806-651-2037 for more information.