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.