Overview
This specialist course provides a practical experience of producing fermentation products in a production environment.
Suitable for interested amateur and potential commercial production the workshop illustrates fermentation practices for yoghurt, kefir, kombucha, kimchi and yoghurt production. An overview is also provided of alcoholic and non-alcoholic beverages, solid and liquid fermentations and yeast and bacteria cultivation.
The content covers both theory and practical elements with demonstrations and hands-on experience. Online support provides material to broaden the content and provide insight into contemporary fermentation industries.
The course has a strong microbiology content but also provides details on ingredients and the biochemistry of processing fermentation materials. Quality control is included with an outline of basic laboratory techniques to assess safety and consistency.
Specific fermentations include the following which may be selected as required for each workshop.
- Yoghurt and kefir
- Sauerkraut and kimchi
- Kombucha
- Yoghurt
- Edible mushrooms production
Samples of cultures will be provided to allow fermentation under controlled conditions for example yoghurt, kimchi and kombucha. Examples of production equipment and fermentation management will be demonstrated and discussed in relation to different scales of production.
Brewlab courses have run since 1986 and have been attended by hundreds of participants. Our staff have experience as working brewers and food technologists as well as laboratory specialists and are fully experienced in supporting students at all levels of experience.
Brewlab facilities include commercial brewing and fermentation equipment with capacities from 3 to 400 litres along with a variety of packaging systems. Our training suite provides opportunity for individual and group use and our teaching facilities are up to date and accredited externally.
The course fee is £65 including VAT.
