Food, Wine, and Beer Fermentation is an exciting new minor in the department. Students will take courses at a partner brewery, Common Bond Brewers. Fermentation is a biological process that requires baseline knowledge of microbiology and chemistry. Additionally to be successful as a brewer, a student will need a background in marketing and sales. The minor consists of three four-hour biology courses and two three-hours courses with our partners in Kinesiology. Students must be 21 to finish the Fermentation minor.
For More Information
The course listings below are a representation of what this minor requires. Students may have to take additional courses to fulfill the pre-requisites of the required courses.
|Course #||Course Name|
|BIOL 4050/4051 or 4053||Industrial Microbiology|
|BIOL 4040/4041||Beer, Wine, and Food Fermentation|
|BIOL 4924||Beer or Wine making internship|