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BDF115

Applied Craft Bev Microbiology

This course provides an introduction to microbiology and laboratory practices in the brewing industry. Emphasis is placed on yeast biology, fermentation, microorganisms in brewery/distillation and sanitation. Upon completion, students should be able to demonstrate an understanding of microbiology, laboratory techniques, and commonly used analysis methodologies applied in the brewing industry.

Lecture Hours: 

3.00

Lab Hours: 

2.00

Clinical Hours: 

0.00

Credit Hours: 

4.00