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Craft Beer Laboratory Skills 1: Basic Laboratory Skills
This course will establish a foundation in laboratory skills and safety. We'll discuss basic math generally needed for work in the lab, including significant figures, rounding, and conversions. We will focus on the importance of SOPs and proper documentation of data. Additional topics include measurement uncertainty and brewery critical control points. We will provide an overview of equipment generally found in brewery labs, discussing and performing pH measurement, pipetting, serial dilutions, linear calibration of the spectrophotometer, basic microscopy, and specific gravity measurement using a refractometer.
This course must be taught at a BioNetwork location.
Level: Beginner
Lecture Hours: 4.00
Lab Hours: 4.00
Total Contact Hours: 8.00
Topics Include
- Lab safety
- Basic lab calculations
- SOPs and recordkeeping
- Product and process control
- Measurement uncertainty
- Brewery lab equipment operation, maintenance, and calibration
Learning Objectives
- Recognize important features of a laboratory safety program.
- Be familiar with SOPs, ASBC methods, and the importance of clear, standardized instructions.
- Understand the importance of correct operation, routine maintenance, and calibration of laboratory equipment.
- Understand measurement and data recording basics.
- Be introduced to the concept of measurement uncertainty.
- Explain the importance of process control and product control.
- Identify parameters typically measured in a brewing laboratory.
- Gain experience with operation of pipettes, analytical balance, pH meter, spectrophotometer, microscope, and refractometer.
Audience
Current and prospective brewery quality control laboratory staff
