Making fermented drinks – case study
A year 8 class developed recipes for fermented drinks by adapting traditional recipes and taking into account consumer surveys and optimum growing conditions of yeast.
Purpose
This class case study investigates the effectiveness of the teaching unit plan Making fermented drinks and Fermented drinks worksheets.
Students began by developing an understanding of the fermentation process and developed new drinks based on traditional recipes. Taste testing, science experiments and a consumer survey informed the design of the drinks.
Download the class case study below.
Activity idea
In this fermentation activity students set up an alcoholic fermentation, prepare and view a slide of bacteria responsible for monolactate fermentation and find out about gut bacteria fermentation.
Related content
Fermentation is one of the earliest examples of biotechnology – sourdough is a slow-fermented bread and is one of the oldest types of bread.
