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Applied Craft Bev Microbiology

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
BDF 115 3 2 0 4

BDF-111, CHM-130, CHM-130A




Corequisites: None

This course provides an introduction to microbiology and laboratory practices in the brewing industry.  Emphasis is placed on yeast biology, fermentation, microorganisms in brewery’s/distillation and sanitation.  Upon completion, students should be able to demonstrate an understanding of microbiology, laboratory techniques, and commonly used analysis methodologies applied in the brewing industry.

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