This course aims to educate learners about the risk of bacterial contamination in craft beer and the challenges it poses to the brewing industry. The course covers topics such as identifying beer spoilage bacteria, maintaining a clean brewing environment, understanding beer nutrients, and commercially available tests. The teaching method involves a presentation by a microbiologist, discussing research findings and answering audience questions. This course is intended for individuals interested in microbiology, craft brewing, or quality control in the beer industry.
Good Craft Beer Getting Spoiled by Bacteria - ASM Live
American Society for Microbiology via YouTube
Overview
Syllabus
Introduction
About Mary Goodman
What did you look for
Advanced beer spoilage media
Best Advice
Clean Environment
Environment
Sour beers
Audience questions
Lab results
Can line
Size doesnt matter
Reporting back to the brewers
Audience Question
Common Belief
How did you get into this
Commercially available test
International Bitterness Units
Level Bitterness Units
Beer Nutrients
Yeast Extract
Lactic Acid Bacteria
Active Bacteria
Microbiologist
Ted Flynn
Audience Question 2
Audience Question 3
Audience Question 4
Publish
Interview
Taught by
American Society for Microbiology
