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Course Description

Brewers make wort.  Yeast makes beer.  This module critically discusses the “cold side” of beer production from yeast biology and handling through fermenter design and operations. Students will learn how yeast exerts tremendous influence on the overall flavor and character of a beer while sampling the results!  We will also discuss yeast as a local ingredient.  A natural isolate discovered outside of Philadelphia, “Philly Sour” is a yeast strain now in use globally for the production of sour beer.
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Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrollment. Please complete a Course Inquiry so that we may promptly notify you when enrollment opens. To inquire about registering for this program please contact the Non-Credit Registration Office at 814-867-4973 or  nc_reg_office@outreach.psu.edu

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