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Course three will include basic chemistry techniques and some more advanced instrumentation. Participants will be exposed to a range of equipment and testing methods to prepare them for working in labs with varying levels of sophistication. We will discuss the American Society of Brewing Chemists' (ASBC) standard methods and the importance of standardization and repeatability. Participants will perform analyses including color, alcohol content, density, CO2 volumes, dissolved oxygen, and total package oxygen. Lab activities will involve an Anton Paar packaged beverage analyzer, UV/Vis spectrophotometer, Zahm & Nagel air tester, and mini gas chromatography system.
- Lab safety
- SOPs and standard methods
- Calibration techniques
- Bitterness units test procedure
- Recognize important features of a chemistry laboratory safety program.
- Learn about safety data sheets and hazard communication.
- Be familiar with SOPs, ASBC methods, and the importance of clear standardized instructions.
- Identify parameters typically measured in a brewing laboratory.
- Be familiar with some analytical chemistry techniques and instrumentation in a brewing laboratory.
- Learn control charting and data analysis techniques.
- Be introduced to principles of quantitative instrumental analysis, including internal and external standard calibration, and the impact of method selection on the results.
- Gain experience with gas chromatography, bitterness units testing, color spectrophotometric method, and automated package beverage analysis.
Current and prospective brewery quality control laboratory staff