Ever wanted to develop your own wine, beer, or even kombucha? Or be able to describe specific tastes and profiles in a variety of drinks?
In recent years, craft beverages have become a multibillion-dollar industry, yet there's both an art and a science to the fermentation process that produces these beverages. Fermentation is about more than ingredients. The processes that the brewer, vintner, cider maker, and mead maker follow have an equally large impact on the final product — and small variations can make a big difference in the flavor profile. Using a scientific approach, you will design a craft beverage of your choosing. As you create a plan to produce the beverage, you will gain an understanding of the interactions between raw ingredients and processing steps which together influence the taste. You will then apply a systematic approach to tasting, using your senses to allow you to better articulate what you enjoy in a particular beverage as well as make specific recommendations to others.
When you complete this program, you will have designed your own craft beverage and gained the building blocks needed to develop it.
This program is intended for use by persons of legal drinking age under the relevant applicable laws where they reside. Purchase of supplies is required to enjoy the highly experiential nature of this course.
WHAT YOU'LL EARN
Creating Craft Beverages Letter of Completion from Cornell College of Agriculture and Life Sciences
10 Professional Development Hours (1 CEU)
KEY COURSE TAKEAWAYS
Examine the fermentation process through hands-on experimentation
Predict how yeast will behave based on available food and environmental conditions
Design a craft beverage
Taste and evaluate fermented beverages such as wine, beer, and cider using sight, smell, and taste in order to make informed recommendations
Dr. Mansfield first worked in the wine industry as a college student in North Carolina. In an effort to expand her understanding of wine technology, she earned graduate degrees in Food Science at Virginia Tech and the University of Minnesota, studying wine flavor chemistry and sensory science. She spent a sabbatical leave at the l’Institut Universitaire de la Vigne et du Vin Jules Guyot at the University of Burgundy, where she learned a lot about wine corks and François Rude while confounding more than one Bourguignon with her sketchy French.
Now irredeemably entrenched in academia, Anna Katharine focuses her efforts on aiding regional wineries through enology extension and applied research on wine production processes. Her research interests include tannin extraction and retention in red wines, anthocyanin development, the effect of protein on sparkling wine foam, and defining regional identity in developing wine-growing areas. She really digs the science but still thinks teaching wine sensory evaluation is one of the best ways to spend her time.
Mr. Gerling thinks craft beverages are a wonderful combination of agriculture, art, science, and forklift operation. He first caught the wine bug as a senior in college, and after a few years of working in vineyards, wineries, laboratories, and vineyard and winery laboratories, he realized it was starting to look like a career. Arriving at his post in extension and preparing to help people make wine, the first call he received was about fermenting cider to distill into vodka. He now realizes that it was the future calling.
Chris is currently a Senior Extension Associate in the Department of Food Science at Cornell University, where he works with the craft beverage industry to create educational programs that support the growth and improved quality of premium wines, ciders, and distilled spirits. He also organizes and conducts workshops and seminars that focus on production and analytical techniques for farm-based beverages. Chris is the past chair of the American Society of Enology and Viticulture/Eastern Section and serves on the ASEV national chapter’s laboratory proficiency committee. He is a member of the Cider Institute of North America’s executive committee.
Who Should Enroll
Craft beverage enthusiasts and hobbyists
Specialty grocers and wine/beer retailers
Foodservice professionals and bartenders
Growers, farmers, and supply chain professionals
Food and beverage writers
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