Transfers ToCSUDescriptionThis foundation course focuses on yeast and fermentation science through the eyes of a beverage maker. The importance of yeast in the beverage-making profession, and how it creates the flavor and form are explored. Review of fundamental principles of biology and culture of the grapevine, harvest and wine making process are discussed. The raw ingredients associated with the brewing and distilling process are introduced. This course is designed for students enrolled in the Fermentation Management program and for the beginning brewer, winemaker or spirits enthusiast.Usually HeldMon 6:00pm–9:20pm 