Microbiology for Brewers

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  • This intensive 1.5 day, hands-on course, provides brewers with the essential techniques and protocols for managing yeast and bacteria in the brewing process. Ample time in the class allows participants to practice the techniques demonstrated and for viewing their results. No prior experiences necessary. Class size is small, limited to 12, allowing for personalized attention to each participant. Class meets in a fully equipped microbiology lab at the University of Wisconsin-Stevens Point, in the brand new Chemistry Biology Building. This is not a course on how to brew beer.
    Instructor: University of Wisconsin-Stevens Point Biology Professor Terese Barta, Ph.D. Terese has been teaching microbiology since 1994 and is an avid home brewer.

Microbiology for Brewers
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  • UW-Stevens Point Multi-Activity Center
  • Recurring daily