The production of alcoholic beverages takes advantage of the fermentation metabolic pathway of microorganisms, mostly yeasts, to produce ethanol. In addition, the yeast is responsible for the development of desirable flavors. This course focuses on distillery fermentation, which is heavily dependent on a successful cooking/mashing step to convert the grain starches into fermentable sugars and the variety of yeast selected. Topics covered will include the biology, life cycle, metabolic pathways, and sources of stress for yeast; the science, effects of pH and temperature, and enzyme actions for the mashing step; the analysis of processing fundamentals and operations for distillery fermentation; the importance and details for sanitation; and the development of flavor compounds specifically during fermentation.