Applied Craft Bev Microbiology

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

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

Corequisite:

None

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.