FoodBev 102 – “Taste”: The Culture and Science of Fermentation

The new Science and Culture of Fermentation Certificate program kicked off in the Spring 2017 semester with a team-taught gateway course that includes faculty and instructional staff from the College of Letters and Science as well as the Honors College and the School of Architecture and Urban Planning. We are hoping to be able to offer the course once a year – non-traditional students are welcome!

Braggot Tasting

Our braggot is cleaner than the prehistoric one but we did succeed in producing something that provides those of us with jaded modern palates with a very different flavor profile. The mint actually came through first, which was unexpected, followed by the slightly astringent meadow sweet, but the honey was barely in evidence.

Braggot Update

Good news from Lakefront Cellarman Chad Sheridan, who just informed me that the braggot has been transferred from the fermenter to the keg to give the remaining CO2 a chance to add some carbonation to the final beverage and to allow any solids to precipitate out and be siphoned off as it cools.