Applied Craft Bev Microbiology

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.

  • Prerequisite: BDF-111, CHM-130, CHM-130A
  • Corequisite: None
Class Hours4
Lab Hours2
Clinic Coop Or Shop Hours0
Credit Hours4