HR130 — Microbiology of Brewing Beer
HR 130 - Microbiology of Brewing Beer HR 130 - Microbiology of Brewing Beer This course will discuss microbiology and how it impacts the brewing process from beginning to end. Topics to be covered include yeast and the different strains used in the brewing process, how to properly manage the use of yeasts during brewing, and micro-organisms in relation to beer quality and deterioration. There is also a focus on the importance of hygiene throughout the brewing process (equipment, people, and the facility as a whole). Course