Siebel Institute Essential Quality Control Course

September 8th through September 19th, 2014
White Labs - San Diego
Practical Training

The only course of its type anywhere, the Essential Quality Control Course presents a full range of topics related to QC that will give you the tools required to create beers of the highest quality and consistency.
This course will cover all of the most important aspects of a complete QC program; Sensory Evaluation, Analytical testing and Microbiological testing. The emphasis in this course is practical hands-on learning enhanced by lectures dealing in the sciences behind the techniques. Over the span of 2 weeks, you will learn the tools & procedures used by breweries worldwide to evaluate beer at every important phase, employing standards designed and tested by organizations like the ASBC and EBC.

Your learning experience will include extensive practical & theory instruction in areas like:

  • Advanced sensory analysis techniques
  • Taste panel design & management
  • Yeast behavior and management
  • Detection of bacteria
  • Sampling techniques
  • Lab safety and standard practice
  • Practical and usable analytical methods
  • Taste panel design & management
  • Yeast behavior and management
  • Detection of bacteria and wild yeast 
  • Tour of a large brewery lab
  • QC methods for fermentation and packaged product
  • Lab safety and standard practice

Instruction is provided by some of the most recognized experts in brewing including Lyn Kruger of Siebel Institute and Dr. Chris White of White Labs.
Lecture topics include:

  • Sensory Analysis Training: Flavors associated with Water, Brewhouse, Fermentation, Maturation, Contamination Associated Flavors
  • The Nature of Yeast
  • Pure Yeast Cultures: Maintenance, Selection & Propagation
  • Yeast Viability, Vitality; Cell Concentration/ Pitching
  • Wort Spoilage Bacteria
  • Beer Spoilage Bacteria
  • The Spoilage Potential of Beer
  • Detection of Contaminants by Bioluminescense
  • Wild Yeast Detection and Identification
  • Taste Panels
  • Dry Yeast
  • Yeast Growth & Fermentation
  • Beer Hazes and Sediments
  • Sampling Techniques and Environmental Hygiene
  • Microbiology Program for Breweries
  • Basic Equipment for a QC Lab

Intermediate-Level Brewing Course

Prior brewing knowledge is not required, but students will benefit from existing knowledge of brewing technologies and/or related sciences.

This course is also offered on the following dates:

Date Course Venue  
Sep, 7th - Sep, 18th 2015 Siebel Institute Essential Quality Control Course White Labs » Details


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