Available fully online, “Beer, Cheese, and Kombucha for Beginners” offers emerging enthusiasts and experienced aficionados a comprehensive overview of the science behind beer, wine, cheese, and kombucha. The course kicks off by investigating the science behind beverage, fruit, and vegetable fermentation as you learn the basics of how to make fermented beverages, such as wine and kombucha. Then dive into dairy fermentation through a cheese-making project you can do at home. In the last part of the course, you'll learn the science behind home brewing with an overview of grain fermentation as you prepare for a taste-and-tour at a local brewery.
Perfect for current students and community members, this course is a collaboration between the University of Wisconsin-River Falls, University of Wisconsin-Stout, and University of Wisconsin-Superior.
