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

Introduction to Brewing and Fermentation (self-paced)

Started Dec 1, 2020

Spots remaining: 6

$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

Introduction to Brewing and Fermentation is the prerequisite for all other brewing and fermentation courses.

Even the most seasoned home brewers will gain new knowledge in this course! You will learn about the history and current status of the ever growing brewing industry as well as a working knowledge of the key ingredients that are in beer: barley malts, hops, yeast and water. Special attention will be given to the treatment of brewing water and the critical importance of brewery sanitation.  You will be introduced to a study of the fermentation process and the amazing role that yeast has in the manufacturing of beer.

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

"Both Dr. Flynn and Dr. Schneider make this incredibly complex content really interesting.  They relate it well, having had their own experiences in homebrewing and studying brewing and fermentation through professional and academic pursuits."              - Grant J.

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.