HR 130 - Microbiology of Brewing Beer

Credit Hours: 3

This course will discuss microbiology and how it impacts the brewing process from beginning to end. Topics to be covered include yeast and the different strains used in the brewing process, how to properly manage the use of yeasts during brewing, and micro-organisms in relation to beer quality and deterioration. There is also a focus on the importance of hygiene throughout the brewing process (equipment, people and the facility as a whole).

Course Outcomes
Upon completion of this course, the student will be able to:

discuss the biology of yeast and its role in the brewing process;
analyze the role of microorganisms in the brewing process and identify critical control points throughout the process;
identify and discuss the methods used by a brewer to determine if a product has been contaminated by microorganisms and the proper steps to correct the issues;
explain and implement proper hygiene steps used throughout the brewing process as well as the brewing operation as a whole; and
interpret and formulate written reports in the form of accurate records kept on each step of the brewing process in relation to proper sanitation measures and quality standards.

F/S (N)