Saturday, March 25 - Sunday, March 26, 2023
University of Wisconsin-Stevens Point
Chemistry Biology Building (CBB) Microbiology | Lab Room 366
This two-day class is designed to give brewers hands-on experience with different methods to test for and identify spoilage microbes. These techniques range from very basic to advanced techniques. The course also covers basic microscope use, staining, and methods for yeast quantitation and yeast purity testing. Whether you have a lab or not, this workshop provides tools that can be implemented into a quality assurance program. Class size is small,
limited to 10, allowing for personalized attention to each participant. Class
meets in a fully equipped microbiology lab at the University of
Wisconsin-Stevens Point. No prior experience necessary.
Registration coming soon!
Includes all lab materials and take-home resources. Lunch is not included. The workshop schedule includes a one-hour lunch break.
Commercial craft brewers who are getting more involved in microbiological aspects of quality control, as well as home brewers who want to better understand aspects of production.