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.
Programme identification
- 1.1Programme name
- Diploma in Fermented Beverages: Beer, Wine, Sake & Kombucha
- 1.2Type of qualification
- Diploma
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 6 months (24 weeks) · 192 hours in total · 8 modules of 24 hours · 24 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 25 June 2027. Enrolment closes on 4 January 2027. Following intake: 12 April 2027. How intakes work →
Overview
2.1Programme description
The world's great fermented drinks share a common foundation in yeast biology, yet each demands its own process knowledge and quality controls. This diploma brings them together in eight modules, giving you a broad and rigorous understanding of beverage fermentation. Starting with yeast biology for beverage production, you will study beer fermentation and yeast management, wine fermentation and cellar microbiology, sake and koji-based beverages, cider, mead and fruit wines, and kombucha and fermented soft drinks.
The final modules focus on spoilage organisms, beverage stability, laboratory methods and quality assurance, the skills that separate consistent producers from inconsistent ones. The diploma suits brewers, winemakers and beverage producers who want to broaden their expertise across categories, take on technical or quality roles, or develop new drinks. Each module is taught by a tutor selected for experience in breweries, wineries or beverage laboratories. For your final project, you will design a quality assurance programme for a fermented beverage of your choice, covering fermentation control, spoilage prevention, laboratory checks and release criteria.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as brewing, winemaking, craft and soft drink manufacturing, beverage laboratories.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Master the yeasts and fermentation processes behind the world's major fermented drinks, with a strong focus on quality and control.
3.2Specific objectives
- Build the foundations: Yeast biology for beverage production; Beer fermentation and yeast management; Wine fermentation and cellar microbiology.
- Put them into practice: Sake and koji-based beverages; Cider, mead and fruit wines; Kombucha and fermented soft drinks.
- Apply everything to a real case: Spoilage organisms and beverage stability; Laboratory methods and quality assurance.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Apply yeast biology to manage fermentations across beverage categories.
- Control beer, wine, cider and mead fermentations to defined targets.
- Explain the processes behind sake, kombucha and other fermented drinks.
- Identify spoilage organisms and design stability measures.
- Run core laboratory analyses and quality assurance routines.
Student profile
4.1Who it is for (entry profile)
Brewers, winemakers and beverage producers.
4.2Entry requirements
Some experience in brewing, winemaking or beverage production, or a basic science background, is recommended. No laboratory access is required.
4.3Career paths (exit profile)
- Head brewer or fermentation manager
- Assistant winemaker or cellar master
- Quality assurance manager in a beverage company
- Beverage laboratory technician
- New product developer for fermented drinks
- Technical consultant for craft beverage producers
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Yeast biology for beverage production | Foundations | 3 | 24 |
| 02 | Beer fermentation and yeast management | Foundations | 3 | 24 |
| 03 | Wine fermentation and cellar microbiology | Foundations | 3 | 24 |
| 04 | Sake and koji-based beverages | Practice | 3 | 24 |
| 05 | Cider, mead and fruit wines | Practice | 3 | 24 |
| 06 | Kombucha and fermented soft drinks | Practice | 3 | 24 |
| 07 | Spoilage organisms and beverage stability | Application & project | 3 | 24 |
| 08 | Laboratory methods and quality assurance | Application & project | 3 | 24 |
| Total | 192 |
8 modules × 24 hours = 192 hours: 48 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Yeast physiology for beverages
- Sugar metabolism and alcohol production
- Flavour-active yeast metabolites
- Strain selection and pitching
- Fermentation profiles for ales and lagers
- Yeast harvesting and reuse
- Yeast succession in grape must
- Malolactic bacteria
- Managing stuck fermentations
- Multiple parallel fermentation
- Makgeolli, huangjiu and other rice drinks
- Koji in beverage innovation
- Cider and perry production
- Mead making
- Fruit wines and blending
- Kombucha fermentation
- Water kefir and ginger beer
- Alcohol control in soft drinks
- Spoilage yeasts and bacteria
- Physical and microbial stability
- Preservation and packaging choices
- Essential beverage analyses
- Microbiological testing
- Quality systems and batch release
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
Design a quality assurance programme for a fermented beverage, covering fermentation, stability and release.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 8 hours a week for 24 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions and practical or case exercises in each module. The tutor reviews the final project with detailed feedback.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Diploma Certificate
On completing the programme and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
- A short CV or a description of your experience in the field.
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £1,120
- Full payment before the start: £896 (20% reduction).
- 40% reservation (£448) and 6 monthly instalments of £112.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Diploma in Fermented Beverages: Beer, Wine, Sake & Kombucha?
Some experience in brewing, winemaking or beverage production, or a basic science background, is recommended. No laboratory access is required.
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.
How am I assessed?
Progress is assessed through participation in live sessions and practical or case exercises in each module. The tutor reviews the final project with detailed feedback.
What is the final project?
Design a quality assurance programme for a fermented beverage, covering fermentation, stability and release.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in 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.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
FermentationHow to Make Tempeh at Home: Rhizopus, Incubation, SafetyTempeh is one of the easiest mould ferments to master at home. Here is how Rhizopus works, how to incubate it and how to tell good tempeh from bad.Read the article 
FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article Keep branching.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).