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Training: +44 (0)191 549 9450 Analysis: +44 (0)191 516 6144 Training Analysis

Wild and Natural Fermentation


This specialist course will provide you with knowledge and skills in producing additional products for your brewery – some as additional fermentations using novel ingredients and others based on your brewery by-products.

Expanding your portfolio is a pressing need in contemporary brewing but often results in a broader catalogue of beers which may become difficult to manage. Diversification into additional products is a valuable means of building on your brands and reputation while opening new markets and outlets. This course provides an introduction to additional fermentations with a strong focus on the microbiology and production requirements of the following products:

  • Cider and fruit wines
  • Sour beers – including isolating and managing wild yeast and bacteria.
  • Kombucha tea ferments
  • Low alcohol and gluten free beer production
  • Growing edible mushrooms on spent grain

The course fee is £550. A £100.00 non-refundable deposit is required to secure a booking. The balance has to be paid six weeks prior to the course start date. Price includes VAT.

At the end of the Wild and Natural Fermentation Workshop you will have:

  • Seen an overview of specific products which can be included in your portfolio.
  • Had opportunity to develop skills in recipe formulation for a variety of additional products.
  • Seen examples of additional brewing products and their means of production.
  • Had opportunity to develop skills in handling samples for microbiology assessment.
  • Had opportunity to develop skills in using microscopes to view yeast and bacteria and assess the characteristics of microorganisms.
  • Viewed and discussed the costs and finances of producing additional fermentation products.
  • Viewed and discussed the critical control stages of the production process of specific products with commercial brewers and tutors.
  • Received an introduction to flavour assessment with fault and flavour recognition.
  • Discussed options on developing a quality assurance scheme with tutors experienced in laboratory operations.
  • Cider and fruit wines.
  • Wild beers and natural fermentations.
  • Low alcohol fermentation.
  • Gluten free beers.
  • Growing edible mushrooms on spent grain.

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