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Campden BRI logo

Brewery microbiology – an introduction

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

This two day course combines theory with hands-on work and is an ideal opportunity to get intensive training for those working with maintaining brewery hygiene.

Course content

The first day of this course provides an overview of brewing microbiology:

  • Background to brewing microbiology
  • Sampling, sample plans and HACCP
  • Traditional microbiology, detection and identification of beer spoilage micro-organisms
  • Brewery hygiene, CIP and monitoring of cleanliness
  • Rapid microbiology, new methods

On day two, delegates will undertake a basic brewery audit at a small local brewery. This will provide the opportunity to put into practice some of the concepts and skills discussed in day one. In addition an optional afternoon session will allow participants to review basic microbiological techniques in the laboratory.

"This course works well as a foundation for those who are new to this area of microbiology, but is equally useful for those who already have some experience and wish to sharpen their skills."

Karin Pawlowsky – Event Director


This course can be customised and is available in house

Related training

Brewery microbiology – advanced

Yeast management and brewery hygiene


Further information

For further information, to check availability or to enquire about further options such as delivery of the course via webex please contact us on +44 (0)1737 824244 or e-mail: training@campdenbri.co.uk