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Ever wanted to develop your own wine, beer, or even kombucha? Or be able to describe specific tastes and profiles in a variety of drinks?
In recent years, craft beverages have become a multibillion-dollar industry, yet there’s both an art and a science to the fermentation process that produces these beverages. Fermentation is about more than ingredients. The processes that the brewer, vintner, cider maker, and mead maker follow have an equally large impact on the final product — and small variations can make a big difference in the flavor profile. Using a scientific approach, you will design a craft beverage of your choosing. As you create a plan to produce the beverage, you will gain an understanding of the interactions between raw ingredients and processing steps which together influence the taste. You will then apply a systematic approach to tasting, using your senses to allow you to better articulate what you enjoy in a particular beverage as well as make specific recommendations to others.
When you complete this program, you will have designed your own craft beverage and gained the building blocks needed to develop it.
This program is intended for use by persons of legal drinking age under the relevant applicable laws where they reside. Purchase of supplies is required to enjoy the highly experiential nature of this course.
Faculty AuthorDr. Anna K. Mansfield and Chris Gerling
Benefits to the Learner
- Examine the fermentation process through hands-on experimentation
- Predict how yeast will behave based on available food and environmental conditions
- Design a craft beverage
- Taste and evaluate fermented beverages such as wine, beer, and cider using sight, smell, and taste in order to make informed recommendations
- Craft brewers
- Craft beverage enthusiasts and hobbyists
- Specialty grocers and wine/beer retailers
- Foodservice professionals and bartenders
- Growers, farmers, and supply chain professionals
- Food and beverage writers