BIOL 150 - Microbiology and Chemistry Laboratory Techniques for Brewing

Credits: 1
Variable Credit Course: No

Lecture Hours: 0
Lab Hours: 22
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Essential laboratory skills for the brewing industry. Covers skills required for growth, maintenance and storage of yeast cultures. Beer production techniques including, but not limited to, testing for alcohol concentration, bitterness and color using American Society of Brewing Chemists (ASBC) official analytical techniques.

Prerequisite: Permission Required.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Be skilled users of instruments commonly used for the analysis of beer samples.
Use a compound microscope for the viewing of yeast cells.
Count and determine viable yeast counts.
Use aseptic techniques to culture and grow bacteria and yeast cells.
Test for bacterial contamination of equipment and in beer.
Troubleshoot instrumentation difficulties.

Course Contents

Students will learn how to properly handle and operate a compound microscope.
Students will learn how to calculate viable yeast counts and use this information to adjust brewing techniques.
Students will grow bacteria and yeast using a variety of microbial methods.
Students will practice methods for contamination detection.
Students will learn the basic concepts of measurement accuracy, repeatability and reproducibility and how to use them to ensure the quality of their data.

Instructional Units: 1.5