Microbiology for Brewers
Brewing Microbiology and Microscopy Course
This hands-on course will provide brewers with the essential techniques and protocols for managing yeast and bacteria in the brewing process. Ample time is allowed for participants to practice the techniques demonstrated and for viewing their results. No prior experiences necessary. Class size is small, allowing for personalized attention for each participant. Class meets in a fully equipped microbiology lab. This is not a course on how to brew beer.
This is a one and a half day course. Choose one of the available dates when registering. All courses are held in a fully equipped microbiology lab at the University of Wisconsin-Stevens Point.
Registration is now open:
Classes are limited to 12 individuals.
2016 Workshop Dates:
- January 9-10 (Saturday/Sunday) Full
- March 25-26 (Friday/Saturday)
- July 13-14 (Wed/Thurs)
- August 10-11 (Wed/Thurs)
- November 12-13 (Saturday/Sunday)
Day 1: 9 a.m. - 4 p.m. (Lunch not included)
Day 2: 8:30 a.m. - noon
University of Wisconsin-Stevens Point
Trainer Natural Resource (TNR) Building
Microbiology Lab Room 451
“I recommend this course as a minimum knowledge base for all brewers.” Allyson Rolph, Head Brewer, Thirsty Pagen Brewing, Superior Wis.
“This is a great introduction for any brewery looking to start up a lab program in their brewery.” John J. Hall, Brewmaster, 5 Rabbit Brewery, Bedford, Ill.
“Amazing course, totally worth the trip!” Sarah Hyde, Quality Control Analyst, Jack’s Abby Brewing, Framingham, Mass.
“This course was enjoyable and covered the basic techniques and tools necessary to start a QC (Quality Control) program. The instructor was informative, friendly, and entertaining. I would recommend this course for new brewers and lab techs.” Jeremy King, Brewer, Canal Park Brewery, Duluth, Minn.
“A great foundation for any brewer looking to improve and/or implement micro assessment in their brewery.” Jon Wagner, Head Brewer, Galena Brewing Company, Galena, Ill.
“Great program, very informative and hands on for any experience level.” Evan Garrett, Brewer, Arcadia Brewing Company, Battle Creek, Mich.
About the Instructor
This course is instructed by Terese Barta, Ph.D., Department of Biology, at UW-Stevens Point. Terese has been teaching microbiology in the UW system since 1994. As a way to introduce her bacteriology students to a practical application of the field, she took up home brewing, and has been an avid home brewer ever since. While at the University of Wisconsin-Marathon Center, she began outreach to the community by teaching home brewing courses, and was instrumental in creating the Bull Falls Brewers, a home brew club in Wausau, Wisconsin.
In 2012, at the University of Wisconsin-Stevens Point, after providing consulting work to a local microbrewery, Terese found a need for professional development opportunities in the brewing industry. She developed the Microbiology for Brewers program that year to target professionals in the brewing industry as well as home brewers.
Terese Barta at UW-Stevens Point Department of Biology: About
Phone: 715 346-4241
All registration related questions should be directed to Continuing Education Customer Service at 715-346-3838.
Commercial craft brewers who are getting more involved in microbiological aspects of quality control, as well as home brewers who want to better understand aspects of production.
Use of the Microscope
Streak plate and pour plate techniques for single colonies
Plating samples by filtration
Detecting bacteria with selective media
Biochemical tests to identify bacterial contaminants
Yeast counts by dilution plating and hemacytometer
Observe streak plates, pour plates, and dilution plates from previous day
Simple staining and Gram-staining techniques
Catalase and oxidase tests
Registration and Fee
Registration is only online. The registration fee is $229.00 per person and includes event materials. Lunch is not included in the registration fee. Information on available lunch locations will be sent in the confirmation letter.
Add Me to Your Mailing List
Become a part of our mailing list for future Microbrewing courses. Tell us if you want to see this program again, or please recommend another program! Let us know what you want to learn about! We want to hear from you!
Check or credit card options are available when registering online. If check is selected, you will be invoiced. The following credit cards are accepted: MasterCard, Visa and Discover. Full payment is due before the workshop. Credit card payments will not be accepted on the day of the workshop, but checks may be brought to the event.
Central Wisconsin Airport (CWA) is the closest airport to Stevens Point and it is located in Mosinee (pronounced Mo-zin-ee), Wisconsin. Some Stevens Point hotels offer shuttle service to and from CWA. Check with the hotel to find out.
Rental Car Information
Various rental cars are available at the CWA airport. Enterprize Rent-a Car
is located close to campus.
Some Stevens Point hotels offer shuttle service to and from CWA. Check with the hotel to find out.
Substitution and Cancellation Policy
Substitutions can be made at any time, but no shows will be responsible for the full registration fee. Full refunds granted upon written request to Continuing Education and Outreach up to two weeks before the start of the workshop. Cancellation received after two weeks prior will be charged a $25 processing fee. No refunds will be issued one week prior to the workshop start date.
For registration related questions, please contact Customer Service at 715-346-3838 or contact to Samantha Pech, Outreach Specialist, Continuing Education at 715-346-4593 or firstname.lastname@example.org
The University of Wisconsin-Stevens Point is an Equal Opportunity Affirmative Action Institution.