Yeast management and brewery hygiene

This course provides excellent training in the techniques needed to maintain hygiene and to keep yeast in a healthy condition for those working in micro- and smaller sized breweries.  It will focus on how to manage microbes, both friend and foe, by the application of simple procedures.

The course is interactive, and includes sessions on:

• Fermentation monitoring and yeast management
• Demonstration of measuring yeast viability
• Acid washing of yeast
• Cleaning workshop
• Demonstration of rapid monitoring systems (ATP bioluminescence)
• Viewing of contaminants under the microscope
• Tasting session on contaminated products