BREW 152 Microbiology of Brewing
(Contact Hours: 3) This is a microbiology course designed to focus on the microbial community as it pertains to the brewing industry. The course compares the structural and functional difference between yeast and human eukaryotic cells and bacteria for the purpose of distinguishing the unique considerations of each in brewing and other industrial processes. The laboratory instruction provides an opportunity to learn basic laboratory techniques needed for the study of microbiology. These techniques include scientific method, microscopy, media preparation and use, aseptic technique, staining, inoculating cultures, propagation, isolation, identification, and laboratory safety. Minimum benchmarks will be enforced.