Diploma in Brewing Module 2 - 2025

This lesson introduces the Fermentation Unit. It provides a brief summary of what we are going to cover in the rest of the unit.            

Fermentation is critical to the whole brewing process. Achieving success at the fermentation stage involves many factors. In this lesson we look at what these fundamental factors are and the effect they have.

This lesson enables you to test yourself on the material covered in the Fermentation Principles lesson and determine to what level you have attained the outcomes.

Yeast and fermentation have an enormous impact on beer flavour. The most obvious changes during fermentation are sugar utilisation and the resultant formation of alcohol and carbonation. This is only a part of the story. Many thousands of compounds disappear and similar numbers of new ones are formed in fermentation as a result of yeast growth. This lesson describes what these are, how and why they are formed, and what effect they have.

This lesson enables you to test yourself on the material covered in the Fermentation and Beer Flavour lesson and determine to what level you have attained the outcomes.

This unit began with the principles that underpin fermentation. This lesson now explores how these are put into practice. It covers how fermentation vessels must be designed to suit the behaviour of the yeast strain being used, as well as the nature, scale, and sophistication of the processes available.

This lesson enables you to test yourself on the material covered in the Design of Fermentation Vessels lesson and determine to what level you have attained the outcomes.

You have now completed the Fermentation unit. This lesson provides the opportunity to test your knowledge with a last set of self-assessment questions.