Description:

In this course, you will learn about brewing microbiology and the impact microorganisms have on the quality of beer, and the importance of brewery hygiene and a proper biological management program. As part of this program, you will learn about the biology of yeast, including their metabolism and growth, the differences between strains, and how to apply this knowledge towards proper yeast management practises. In addition you will learn about microorganisms that impact on beer quality and how to control them from infecting and spoiling your beer through the use of brewery cleaning equipment and the development of a comprehensive brewery cleaning/sanitation program. Using laboratory exercises, you will also learn how to develop the necessary lab knowledge and skills to organize a micro lab, and use the lab equipment and techniques to sample, detecting, isolating and identifying yeast strains and other microorganisms.