This 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. Geared towards craft and home brewers who want to better understand the microbiological aspect of production and quality control. 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. This is not a course on how to brew beer.
For more information please visit our website: https://www.uwsp.edu/cols/Pages/Chemistry-Biology-Building.aspx