University of Wisconsin-Stevens Point
Chemistry Biology Building (CBB) Microbiology | Lab Room 366
This hands-on course, completed either in a one and a half day or three day format, provides brewers with the essential techniques and protocols for managing yeast and bacteria in the brewing process. Ample time in the class allows participants to practice the techniques demonstrated and for viewing their results. No prior experiences necessary. 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. This is not a course on how to brew beer.
Includes event materials. 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.