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DiplomaEstablished

Diploma in Fermented Beverages: Beer, Wine, Sake & Kombucha

Master the yeasts and fermentation processes behind the world's major fermented drinks, with a strong focus on quality and control.

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Level
Diploma
Modules
8
Duration
Extended programme
Format
Live online
School
Fermentation
What you will study

8 modules, one growing line of knowledge.

Hover or tap a module to follow the path from the first session to the final project.

At a glance

How the programme grows, phase by phase.

PHASE 1
Foundations
  • Yeast biology for beverage production
  • Beer fermentation and yeast management
  • Wine fermentation and cellar microbiology
PHASE 2
Practice
  • Sake and koji-based beverages
  • Cider, mead and fruit wines
  • Kombucha and fermented soft drinks
PHASE 3
Application & project
  • Spoilage organisms and beverage stability
  • Laboratory methods and quality assurance
What you will be able to do

Diploma in Fermented Beverages: Beer, Wine, Sake & Kombucha

By the end you will have worked through:

  • Yeast biology for beverage production
  • Beer fermentation and yeast management
  • Wine fermentation and cellar microbiology
  • Sake and koji-based beverages
  • Cider, mead and fruit wines
Your learning path

Where this programme sits in the school.

Before · CourseKoji Making & ApplicationsYou are here · DiplomaDiploma in Fermented Beverages: Beer, Wine, Sake & KombuchaNext · MasterMaster in Fungal Fermentation Science & Technology
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Related searches

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FAQ

Questions about this programme

Do I need experience to study Diploma in Fermented Beverages: Beer, Wine, Sake & Kombucha?

Basic knowledge of the field helps. A Fungaris course in the same school is a good starting point.

How is Diploma in Fermented Beverages: Beer, Wine, Sake & Kombucha taught?

Live online, in 8 modules with a working professional, a small group and a final project.

What certificate do I get?

Fungaris issues a diploma certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.

What can I study after Diploma in Fermented Beverages: Beer, Wine, Sake & Kombucha?

The natural next step is Master in Fungal Fermentation Science & Technology.

How it is taught

Live, in a small group, with a real project.

i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes

Keep branching.

All fermentation programmes
DiplomaEstablishedDiploma in Koji & Japanese FermentationAn in-depth programme on koji and the fermented foods and drinks built on it, from miso and shoyu to sake and mirin.FermentationDiplomaEstablishedDiploma in Fungal Food Safety & Mycotoxin ManagementBuild expert competence in managing fungal hazards, spoilage and mycotoxins across food and feed supply chains.FermentationDiplomaEstablishedDiploma in Artisan Fungal Fermented FoodsGain the skills to produce and sell high-quality fermented foods made with moulds and yeasts, from bread and cheese to tempeh.Fermentation
Admissions & Fees

Join the next intake.

Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.

Apply nowTalk to admissions