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Students in this course gained an understanding of the fundamental techniques involved in basic microbiology in a hands-on learning environment. An emphasis was placed on yeast, yeast handling, identification of wort/beer spoilage organisms using microscopy, staining and differential media. Additionally, data analysis and interpretation was addressed where it pertained to a production brewery setting.

The course covered:

• Microbiological techniques and ASBC Methods of Analysis used in QA/QC labs
• Fundamental techniques for isolating, enumerating, staining, and screening brewing yeast and contaminants
• Official methods that could be implemented in a brewery lab

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