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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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Type
CLASS
Dates
Mar 02, 2026 to Apr 24, 2026
Course Fee(s)
Registration Fee non-credit $650.00

Section Notes

Yeast & Fermentation is the one of eight Brewing Certificate courses.  This is a remote learning course that will start March 2 and run through April 24, 2026 with Thursday evening (8-9 pm) Zoom instruction/discussions. No class on 4/2/2026.

Textbook Requirement:  
Yeast: The Practical Guide to Beer Fermentation 
by Chris White and Jamil Zainasheff 
ISBN 978-0937381960

Cancellations will be accepted through the course start date with a full refund.  No refunds will be issued after the course start date.

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