​Microbiology for Brewers

A Brewing Microbiology & 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.
 
Limited to 12. REGISTER EARLY!
THIS IS NOT A COURSE ON HOW TO BREW BEER.​

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A complete workshop is one and a half days in length.  Choose one of the available dates when registering.

Day 1:  Saturdays, 9 a.m. - 4 p.m.   (Lunch not included)
Day 2:  Sunday, 8:30 a.m. - noon p.m.

Available Dates:
June 7 and 8, 2013
August 17 and 18, 2013
January 11 and 12, 2014

Location:
University of Wisconsin Stevens Point
Trainer Natural Resource Building, Fourth Floor
Microbiology lab room 451. 
 
Materials will be provided.  Participants are welcome to bring a sample to analyze during the course.
 
REGISTER NOW! (now open)

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Become a part of our mailing list for future Microbiology for Brewing courses or for our upcoming Series on Brewing Beer (currently in development). Let us know what you want to learn about the brewing process! Email us at: Add me to the mailing list!

Instructor

This course will be 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 UW-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. Presently at UW-Stevens Point, she has done consulting work for a local microbrewery, and is now offering this course, not available elsewhere in the state, to serve a larger brewing community.
 
Phone:  715 346-4241
Email: ​tbarta@uwsp.edu  (content question only)
 
All registration related questions should be directed to Continuing Education Customer Service at 1-800-898-9472 or email us:  Continuing Education Customer Service
 

Target Audience

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.

Course Outline:

Day 1:
Use of the Microscope
Media preparation
Aseptic technique
Plate pouring
Culture transfer
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
 
Day 2:
Observe streak plates, pour plates, and dilution plates from previous day
Simple staining and Gram-staining techniques
Catalase and oxidase tests
$189.00  (1.5 days)
 
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Registration and Fee 

Registration is only online.  The registration fee is $189.00 per person and includes materials.  Lunch is not included in the registration fee.   REGISTER NOW!

Lunch/breaks

Lunch is not included.  Information on available lunch locations will be sent in the confirmation letter.

Participant Cancellation or Substitutionss

Cancellation Policy for event held on June 8 and 9, 2013:
Cancellations must be submitted in writing before May 31, 2013. Cancellations between May 27 and May 31, 2013 will be charged a $25 processing fee. Materials cannot be guaranteed for last minute registrants. Substitutions can be made at any time. No-shows will be responsible for the full workshop fee. No refunds after May 31, 2013.
 
Cancellation Policy for event held on August 17 and 18, 2013:
Cancellations must be submitted in writing before August 9, 2013. Cancellations between August 5 and August 9, 2013 will be charged a $25 processing fee. Materials cannot be guaranteed for last minute registrants. Substitutions can be made at any time. No-shows will be responsible for the full workshop fee.  No refunds after August 9, 2013.
 
Cancellation Policy for event held on January 11 and 12, 2014:
Cancellations must be submitted in writing before January 3, 2014. Cancellations between December 29 and January 3, 2014 will be charged a $25 processing fee. Materials cannot be guaranteed for last minute registrants. Substitutions can be made at any time. No-shows will be responsible for the full workshop fee. No refunds after January 3, 2014

Updates, Revisions or Program Cancellation

Attendees will be contacted directly about any changes to the program or if the course is cancelled. UWSP Continuing Education reserves the right to cancel this course based on insufficient enrollment of less than 4 participants.  

Hotel Accommodations

Please visit the Stevens Point Area Visitors Center for a complete list of area hotels:  http://www.stevenspointarea.com/ 

Add me to your mailing list!

Become a part of our mailing list for future Microbiology for Brewing courses or for our upcoming Series on Brewing Beer (currently in development). Let us know what you want to learn about the brewing process!
Email us at: Add me to the mailing list!

Questions?

For registration related questions, please contact UWSP Customer Service at 1-800-898-9472 or speak to Samantha Pech, Outreach Specialist, Continuing Education at 715-346-4593 or spech@uwsp.edu.
 
 
UWSP Continuing Education offers equal opportunity in program and employment.