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Course

Craft Brewing Laboratory: Yeast Management & Microbiological Testing

Name

BDF-3600A2

Available Classes

Not currently offered.

Description Course Outline Requirements Intended Audience More Details

Intended Audience

Upon completing the Commercial Craft Brewing course, students are now ready to take a deeper dive into quality in the brewery. This course is designed for students who are seeking employment as a Brewer, Cellar/Packaging Technician, Laboratory Technician or Quality Specialist. Students currently employed in brewing production roles hoping to further their knowledge of QA/QC and brewery lab procedures are encouraged to register as well.

Description

Ready to take the quality of your beer to the next level? Join us as we introduce the science of quality assurance in the brewing industry. You’ll learn about the chemical and biological processes that occur in brewing, fermenting, cellaring, and packaging beer. You’ll also explore best practices for handling yeast and analyzing contamination and use lab equipment to analyze yeast and beer at various stages of production. Instruction time will be divided between the classroom and hands-on lab practice. This course is designed for students who have completed the Commercial Craft Brewing course or are currently employed in a brewery.

Course Objectives

Students will be prepared for entry level employment as a Laboratory Technician, Quality Assurance Specialist, Brewer or Cellar/Packaging Technician. Participants already employed in the brewing industry will further their knowledge of QA/QC and will be equipped to improve existing SOPs in the brewery and/or transition into new roles.

Outline of Instruction

Introduction
-Review of basic brewing procedures
-History of brewing science
-Basic lab equipment
Safety
-Chemicals used
-Chemical handling
-PPE
Quality Control & Quality Assurance
-Hazard Analysis
-Critical Control Points
-Assess brewing procedures
-Perform qualitative checks
Biology
-Biology of beer and brewing
-Microscopy
-Aseptic methods
-Isolating cultures
-Plating and slanting
-Gram staining
-Growth medias
-Dilution
Yeast
-History and science of yeast in beer
-Yeast counting, methodology & equipment
-Vitality & Viability
-Forced fermentation
-Propagation
-Plating and cultures
Fermentation
-Ethanol production and measurement
-Wort extract measurement
-Attenuation
-Diacetyl/VDK testing
-Forced wort test

Contact Hours

CEU's

2.4

Industry Standard, State, or National Certification

CE to CU Articulation

Prerequisites

Commercial Craft Brewing ISC-3600C2
*Must be 21 years of age or older*

Text and Supplies Needed

Recommended Reading
"Yeast: The Practical Guide to Beer Fermentation" by Chris White with Jamil Zainasheff ISBN: 9780937381960

Clinical Site/Special Facilities

N/A

Requirements for Successful Completion of this Course

Attendance 90% or above
Participation

Accreditation/Special Approval Requirements

*Must be 21 years of age or older*

Completion of Commercial Craft Brewing course and/or currently employed in a production role in a brewery.

Intended Audience

Specific Industry or Business Support Needs

Brewery Laboratory Technician, QA/QC Specialist, Brewer, Cellar/Packaging Technician

Wake County Need for Industry Positions

The expanding craft beer industry in the Triangle has a need for quality trained brewers and laboratory personnel. Additionally, this course serves as continued education for employees in beer production in Wake County.

Industry or Job Titles Related to training Outcomes for Employment

Lab Technician
Lab Manager
QA/QC Technician
Brewer
Cellarhand
Packaging Technician

Related Courses

Commercial Craft Brewing - ISC-3600C2
Craft Brewing Internship: Work-Based Learning - WBL-3100G3
Sensory Analysis Training for the Brewing Industry - ISC-3600A2

Course Contact Information

Clay Fussell

csfussell@waketech.edu

919-866-7212