Fermentation
5 courses · San Diego Mesa College · 2026-2027 Catalog
FERM 101 Introduction to Yeast and Fermentation
- Units
- 3
- Hours
- 48 - 54 hours lecture
This 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.
FERM 110 Importing and Distribution
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Advisory
- FERM 101 with a Grade of "C" or better, or equivalent
This course is an overview of the journey from producer to market to fully understand what wineries look for in order to get their products to market. Students learn the many intricacies of setting up an import business, including licensing, shipping and logistics. Students also learn about distribution, what it takes to get it and to keep it, including marketing, training and relationship-building. This course is designed for students enrolled in the Fermentation Management program and for the beginning brewer, winemaker or spirits enthusiast.
FERM 120 Fundamentals of Spirits
- Units
- 2
- Hours
- 32 - 36 hours lecture
- Advisory
- FERM 101 with a Grade of "C" or better, or equivalent
This course looks at the process of distilling multiple spirits and gives insights on how distilling has progressed throughout history. It is a taste of what is to come for the beginner distiller. This course is designed for students in the Fermentation Science program.
FERM 130 Flavor and Form
- Units
- 2
- Hours
- 32 - 36 hours lecture
- Advisory
- FERM 101 with a Grade of "C" or better, or equivalent
This course is an examination of the history, community and business of beer, wine and spirits in hospitality management, from its international beverage markets to the small craft distributors. Comprehension of styles, regions, processes and food pairings are explored through weekly tastings and sensory applications of the principles of beverage making. An examination of the economic impact of beverage on the hospitality industry is also included. This course is designed for students enrolled in the Fermentation Management program.
FERM 140 Beer Production Laboratory
- Units
- 4
- Hours
- 192-216 hours lab
- Corequisite
- Completion of or concurrent enrollment in: FERM 101 with a Grade of "C" or better, or equivalent
- Advisory
- BUSE 115 with a Grade of "C" or better, or equivalent or MATH C1000 with a Grade of "C" or better, or equivalent or MATH 116 with a Grade of "C" or better, or equivalent and CHEM 111 with a Grade of "C" or better, or equivalent and CHEM 111L with a Grade of "C" or better, or equivalent or CHEM 152 with a Grade of "C" or better, or equivalent and CHEM 152L with a Grade of "C" or better, or equivalent
This course is designed to introduce students to scientific principles of beer and the brewing process. The complexities of the brewing process, including ingredients, methods, biology and chemistry, are explored. This course is designed for students in the Fermentation Management program.