- June 16, 2017 to June 23, 2017
- 9:00 AM to 1:00 PM
Students in this introductory class will learn the importance of the microbiology lab to the brewery. In this class, we will explore the basic microbiological techniques used to evaluate and maintain yeast cultures for brewing. We will also cover some techniques for sampling, culturing, identifying, and enumerating common brewery contaminants. Specific examples of enriching, selective, and differential media will be discussed. Participants will gain hands-on training and experience in media preparation, inoculation techniques, basic microscopy, Gram staining, yeast assessment, and cell counting.
Lab Hours: 4.00
Lecture Hours: 4.00
Total Contact Hours: 8.00