Explore the fascinating world of brewing microbiology in this 16-week course offered by Oklahoma State University. Delve into the essential microorganisms involved in beer production, including yeast, bacteria, and molds. Learn about fermentation processes, microbial contamination, quality control measures, and the impact of microbes on flavor development. Gain hands-on experience with laboratory techniques used in brewing analysis and develop a deep understanding of the scientific principles behind craft beer production. By the end of the course, acquire the knowledge and skills necessary to ensure microbiological quality and consistency in brewing operations.
Overview
Taught by
Tyrrell Conway
