Jul 06, 2022
CRBW 312 - Brewing Microbiology
An introduction to the biology of yeasts and other organisms important in the craft brewing industry. Includes the application of laboratory methods useful in brewing and quality control. Students must be 21 years of age or older. Formerly BIOL 312, students may not receive credit for both.
Prerequisites: CHEM 101 or CHEM 111 or CHEM 181 and MATH 153 with a grade of C or higher and acceptance to the Certificate Program or Brewing Program.
Upon successful completion of this course, the student will be able to:
- Describe the major groups of spoilage organisms and their effects on finished beer.
- Demonstrate use a light microscope and appropriate staining techniques to visualize and identify microorganisms.
- Describe how yeast contribute to compositional features, biochemistry, flavors and aromas of beer.
- Demonstrate appropriate techniques for the isolation and laboratory culture of yeasts and spoilage organisms including all appropriate safety measures.
- Use appropriate techniques to evaluate number and viability of yeasts during yeast production.
- Experiment with factors that influence the growth, reproduction and metabolism of yeasts and spoilage organisms in beer production.
- Develop and interpret spider graphs for aroma and flavor descriptors.
- Diagnose spoilage organisms that contribute to brewing faults.
Learner Outcomes Approval Date:
Anticipated Course Offering Terms and Locations:
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