Growth, Bacteria, Eukaryote, Prokaryote, Spoilers, Aerobe, Molds
This lecture introduces the importance of microbes mainly bacteria and yeasts in the brewing process. It particularly focuses on describing the general characteristics of microbes, and more importantly beer spoilage organisms.
Graeme Walker completed his PhD in Microbial Physiology at Heriot-Watt University and has a DSc from Abertay University, Dundee, Scotland. Graeme is currently Professor of Zymology at the Abertay University where he leads a yeast research group. Prior to joining Abertay in 1987, he held positions in Denmark (Carlsberg Foundation), New Zealand (Otago University) and Ireland (Dublin City University). He also acts as Scientific Director at the Ethanol Technology Institute, and as a consultant for international brewing, distilling, yeast biotechnology and biofuel companies. He is a Fellow of the Institute of Brewing & Distilling and a member of the faculty and guest lecturer at the Siebel Institute of Technology/World Brewing Academy covering topics in the areas of yeast and fermentation. Graeme has published numerous articles as well as textbooks such as Yeast Physiology & Biotechnology and Bioethanol.