Workshops

Navigate through our current selection of one day educational opportunities to find what works best for you.

Microbiology in the Brewery: A Deep Dive into Lactobacillus and Pediococcus

Learn the basics of product infection testing and analysis through this hands on, in person workshop.

Learning Objectives

Participants will leave with a better understanding of how their beer can become infected, and learn different ways to test for infection. Participants in this workshop leave with the skills and the written methods to test for the top two beer spoilers, lactobacillus and pediococcus, using HLP (Hsu’s Lactobacillus-Pediococcus Medium) media.

Workshop Outline

Lecture:
• Types of contamination - who are the offenders? Lactobacillus & Pediococcus

• Sources of Contamination

• Detection of contamination

• Where to Sample + How to Sample

Lab: ‍
• HLP test and perform in lab.

• Wort Stability test

Program Details + Upcoming Dates

Dates and times for upcoming workshops:
Monday, April 13th, 9:00 am- 12:00 pm

Field Experts: Mike Billon, Allagash Brewery; Merritt Waldron, Baxter Brewing Company

Who this workshop is geared towards: Brewery owners, head brewers, breweries who want to start QC programs

Locations: USM QC2 lab

Number of participants: 40

Cost: $100 per participant

Testing and Tasting Diacetyl

Learning Objectives

Participants will leave knowing how diacetyl is analyzed in a lab by spectrophotometry and gas chromatography. Brewers will also learn how to set up a sensory program to detect diacetyl.

Workshop Outline

Coming Soon

Program Details + Upcoming Dates

Time Frame: 2-4 hours, depending on how we structure

Field Expert: Dr. Sara Ghezzi

Who this workshop is geared towards: Brewery owners, head brewers, breweries who want to start QC programs

Locations: USM

Number of participants: 30 participants

Date of next workshop: May 4th

Cost: TBD

Yeast Counting 101

This course will equip you with sound yeast counting and viability methods.

Learning Objectives

Participants in this workshop will leave with a detailed method on how to count yeast and identify viability of their yeast. Participants will get hands on practice making slurry dilutions, using a microscope and hemocytometer to count yeast in a slurry, and how to dye cells with methylene blue to test viability.

Workshop Outline

Coming Soon.

Program Details + Upcoming Dates

Time Frame: 2 hours.

Field Experts: Heath Garson (Mast Landing)
‍
Who this workshop is geared towards: Brewery owners, head brewers, breweries who want to start QC programs.

Materials needed: microscopes, hemocytometer, dilution supplies.

Location: USM QC2 lab.

Number of participants: TBD

Date of next workshop: May 2020

Cost: TBD

On The Horizon

We are currently developing online, video based eLearning programs to learn quality assurance remotely. Join our mailing list for updates about both programs as they're built and launched.

Join Mailing List

eLearning

Flexibly learn QA / QC remotely on your own schedule and add a valuable, relevant skillset to your resume.

Certification

Enroll in our in professional certification program for craft beverage quality control testing to take your career to the next step.

Workshops

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Microbiology in the Brewery: A Deep Dive into Lactobacillus and Pediococcus

Testing and Tasting Diacetyl

Yeast Counting 101

Coming Soon

eLearning Opportunities

On The Horizon

eLearning

Certification