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Sep 07, 2024
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BIOM 208 - Applied Brewing Microbiology Credit(s): 3
Prerequisite(s): a grade of “C” or better in BIOB 160 and admission to the Brewing Science and Brewery Operations program or instructor’s consent. This course will provide brewers with a theoretical and practical background in the microbiology of brewing. Emphasis will be placed on yeast, yeast handling, identification of beer-spoilage organisms using standard microbiological techniques. (Spring Semester)
Course Learning Outcomes: Upon completion of the course, students will be able to - Describe the characteristics of the organisms involved in brewing.
- Describe the basic biochemistry of brewing.
- Perform techniques related to isolating and maintaining pure cultures, cell counting, assessing yeast viability, staining, and identification of contaminating microbes.
- Apply qualitative and quantitative methods for assessment of microorganisms.
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