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In the second part of this introductory series, students will identify and begin to apply traditional microbiological practices and aseptic techniques used in the beer quality lab. These essential skills are used to examine and maintain yeast cultures and also to identify and enumerate common brewery contaminants. We will compare the use of selective and differential enrichment media used in traditional microbiology with molecular techniques such as PCR. Participants will prepare media, pour and inoculate plates, and use microscopy to perform Gram staining, yeast assessment, and cell counting.
Current and prospective brewery quality control laboratory staff
Submit this form to request this course to be scheduled.