Research Focus

The overall goal the research conducted in the fermented beverages laboratory is to study the effects of ingredients, processing techniques, and processing conditions on fermentation performance, efficiency, and final chemical and sensory characteristics of fermented beverages such as beer, cider, kombucha, and wine.

In addition to the research activities, the fermented beverages laboratory also provides experiential learning opportunities to enhance teaching and training in fermented beverage analysis. The instrumentation in the laboratory is used in different courses to provide students with hands-on training on instrumentation operation and interpretation of results, enhancing Cal Poly’s “Learn by Doing” philosophy. 

Current Projects

• Effects of Dry Hoping on Chemical and Sensory Properties of Beer
• Use of Wine Making Techniques in Hard Cider Production
• Effect of Specialty Malt Addition Techniques (steeping vs. boiling) on Chemical and Sensory Properties of Beer

• Brewing Yeast Strains and their Effect on Cider Quality

Past Project Posters

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