Dive in and understand beer on a microbiological level getting to grips with using a microscope and identifying all the different components of your beer. By the end of this training, you will learn all about what should and shouldn’t be appearing, whether it be pitching yeast or contaminant. Learn to assess where in your brewing process is most susceptible to the risk of contamination and how to implement a sampling regime to ensure cleanliness.
- Microbiological Theory
- Practical with Microscope
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