Detection and Identification of Brewery Contaminants

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Yeast Management – Handling PracticesSpecialized Lecture

Without a doubt, the most important “ingredient” to bring you success is your yeast. It needs to be handled properly and it falls under the policy, rules, and procedures that you would implement. Those methods will establish the guidelines for the selection, the propagation, the pitching, the cropping, and the storage of your most loyal and hardworking ally a.k.a. your yeast slurry.

Dry Yeast ProductionSpecialized Lecture

Those who read home brewing books from 20 years ago are told a lot about the poor quality of dry yeast products. That has completely changed with today’s dry yeast products. This lecture explain the approach in producing dry yeast, the inherent difficulties of the drying process, and presents the advantages of dry yeast over liquid yeast.

Maturation – Storage PrinciplesSpecialized Lecture

By this point in the process we have a product that has been either completely fermented out, or left with some residual, fermentable sugars. The next step is often referred to as the "black box". Maturation is necessary for not only sedimentation but also for desired flavor changes. The types of tank being used, the temperature, and the yeast concentration are only a few of the aging parameters that can impact the final beer flavor as well as its physical appearance. This lecture acknowledges this complexity before explaining the one-tank and two-tank operation approach.

Alternative Aging and Storage TechniquesSpecialized Lecture

Although they were the original vessels for fermentation and aging, the use of wooden barrels are now popular again. However it is crucial to understand how they need to be treated before, during, and after being filled with beer. This lecture addresses topics including types of barrel, addition of fruits, and competing bacterial and wild yeast cultures.

Processing Aids and Cellar AdditionsSpecialized Lecture

This is a four-part lecture discussing various processing aids and cellar additions. Those terms need to be clearly understood as they are totally different in nature and affect the strict adherence to the Reinheitsgebot (German Purity Law). Clarifiers and fining agents, physical haze prevention and colloidal stabilization, and finally exogenous enzymes are reviewed. Where they come from, how and where in the process they can be used is also discussed. Although this wide spectrum of products can assist in increasing capacity, improving overall quality, and even assist the brewers to innovate, let’s emphasize that most of those products should not be viewed as replacement for good practices of brewing, fermenting, aging, and post-maturation handling.

Beer Filtration: Theory and MechanismsSpecialized Lecture

This first lecture on Beer Filtration focuses on the theory of filtration and particularly the mechanisms by which beer (or wort) are filtered. Many of these filters operate primarily on the basis of filter aids such as diatomaceous earth. Filter Aids' characteristics can impact beer quality and process throughput.

Beer Filtration: Filters and OperationsSpecialized Lecture

This is the second lecture on Beer Filtration. Various types of filters are described and their advantages and disadvantages are presented. Finally, with shipping distance increasing and time in distribution extending, sterile filtration becomes a viable option for the brewer to consider.

CentrifugesSpecialized Lecture

Centrifuges are becoming more affordable, even to the smaller craft brewers. This lecture reviews the theory behind the design of the centrifuges, the different types, and how they should be operated and maintained. The content expert highlights the positive and negative around the use of centrifuges in a brewery.

CarbonationSpecialized Lecture

One major contributor to the sensory characteristics of the final product (that is, its flavor, sensation, aroma and visual appearance) will significantly depend on the level of carbonation. This lecture begins by defining what carbonation is, and how it is measured. Also, in specific circumstances, not only CO2 but also nitrogen may be used; those gases exhibit major different behaviors. Finally, troubleshooting tips are presented to overcome the challenges of proper carbonation.

Introduction to Brewing MicrobiologySpecialized Lecture

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.

Beer Spoilage Potential and Brewery ContaminantsSpecialized Lecture

It is very fortunate that beer as a beverage does actually represent a very hostile liquid for the growth of bacteria and other microorganisms that may otherwise cause flavor defects and/or health problems. That being said, contamination from adapted bacteria and / or wild yeast is the harsh reality. It is essential to know those potential enemies lurking in the brewery.

Detection and Identification of Brewery ContaminantsSpecialized Lecture

If you have a good understanding of brewing microbiology generic terms and also understand the concept of a brewery being an environment conducive to harbor a wide spectrum of microorganisms, it becomes obvious that to ensure a microbiological stable product, one must be able to Detect and even Identify those potentially beer spoiler contaminants.

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