Craft Beer Laboratory Skills 2: Microbiology

This course must be taught at a BioNetwork location.

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Craft Beer Laboratory Skills 2: Microbiology
Level: Beginner
Lecture Hours: 4.00
Lab Hours: 4.00
Total Contact Hours: 8.00


Students in this introductory class will learn the importance of the microbiology lab to the brewery. In this class, we will explore the basic microbiological techniques used to evaluate and maintain yeast cultures for brewing. We will also cover some techniques for sampling, culturing, identifying, and enumerating common brewery contaminants. Specific examples of enriching, selective, and differential media will be discussed. Participants will gain hands-on training and experience in media preparation, inoculation techniques, basic microscopy, Gram staining, yeast assessment, and cell counting.