Explore the microbial world of brewing. During this intensive two-day class, members of the brewing industry will receive microscope training and practical exercises for identifying beer microorganisms. Lecture topics include yeast and bacteria strains, pitching yeast, fermentations and brewery sanitation. In the lab, explore the use of sterile techniques, plating of cultures, isolation of microorganisms, use of counting chambers and biofilm assays. You will spend a considerable amount of time on the microscope. Enrollment is limited due to restrictions on lab space. Early enrollment is encouraged.
Course Code
500067