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Designed for professional and advanced hobbyist brewers, Microbiology and Beer Analysis for the Brewer is an intensive, hands-on experience, covering the fundamental techniques & microbiology essential to making the perfect brew.
Dive into six weeks of online course material and then join OSU's fermentation science experts for four days onsite in Corvallis, Ore. Comprehensive course material emphasizes yeast, yeast handling, identification of wort/beer spoilage organisms using microscopy, staining and differential media.
Once you have a handle on the microbiology, you'll craft your capability to analyze beer quality by evaluating the aspects of quality control in packaged beer. Additionally, data analysis and interpretation will be addressed where it pertains to a production brewery setting.
Microbiology and Beer Analysis for the Brewer is the first course in OSU's Beer Quality and Analysis Series.
Below is the expected learning topics for the onsite portion of the course:
Microbiology and Beer Analysis for the Brewer is a part of the Beer Quality and Analysis Series. Take both courses and receive a digital badge, which you can show off on Facebook, LinkedIn and other social media platforms for friends, colleagues and potential employers to see!
What you'll learn:
|From||Oregon State University|
|Instructors||Tom Shellhammer, Jeff Clawson, Daniel Vollmer|
|Length||Online: Six weeks|
|Subjects||Food and Drink|
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