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Introduction to Brewing and Fermentation (self-paced) is a Course

Introduction to Brewing and Fermentation (self-paced)

Started Dec 1, 2018

Spots remaining: 9

$295 Enroll

Full course description

Self-paced, online course
Start anytime; take up to four months to finish

Your dream of becoming a professional brewer is closer than you think!  Go beyond home brewing to learn the science and the trade.  This class takes a deep dive into aerobic and anaerobic fermentation in beer.  You’ll also study brewing water analysis and treatment as well as sanitation practices in production. Introduction to Brewing and Fermentation is the prerequisite for all other brewing and fermentation courses.

"Both Dr. Flynn and Dr. Schneider make this incredibly complex content really interesting, and they relate it well having had their own experiences homebrewing and studying brewing and fermentation through professional and academic pursuits."              - Grant J.
Learning Outcomes
  • Accurately describe fermentation
  • Demonstrate an understanding of fermentation as it relates to production of various products
  • Demonstrate a basic understanding of components associated with brewing (e.g. malts, hops, yeast and cleaning/sanitation)

Selected Course Topics

  • Introduction to aerobic and anaerobic fermentation
  • Sanitation and food production
  • Barley malts
  • Hops
  • Yeast
  • Brewing water, analysis and treatment
  • Fermentation of Beer and Other Grain Based Beverages

 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.

Drs. Flynn and Schneider are also organizing an American Chemical Society Symposium on the Chemistry of Aged Beer and Spirits in 2019.

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.