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This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Microbiology and Chemistry Laboratory Techniques for Brewing

 Title Abbreviation:   Micro/Chem for Brew

 Department:    BIOL

 Course #:    150

 Credits:    1

 Variable:     No

 IUs:    1.5

 CIP:    011001

 EPC:    n/a

 REV:    2017


 Course Description  

Essential laboratory skills for the brewing industry. Covers skills required for growth, maintenance and storage of yeast cultures. Beer production techniques including, but not limited to, testing for alcohol concentration, bitterness and color using American Society of Brewing Chemists (ASBC) official analytical techniques.

 Prerequisite  

Permission Required

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 22

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Academic Required for ATA degree  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
CWU CRBW 312, 317 Each 4 credits

Learning Outcomes

After completing this course, the student will be able to:

  1. be skilled users of instruments commonly used for the analysis of beer samples.
  2. use a compound microscope for the viewing of yeast cells.
  3. count and determine viable yeast counts on slurry.
  4. Use aseptic techniques to culture and grow bacteria and yeast cells.
  5. prepare yeast cultures for long term storage.
  6. test for bacterial contamination of equipment and in beer.
  7. analyze beer samples for bitterness using ASBC analytical techniques.
  8. analyze beer samples for color using ASBC analytical techniques.
  9. determine the alcohol content of beer by applying ASBC analytical techniques.
  10. troubleshoot instrumentation difficulties.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.1 Apply theories and concepts studied in the classroom to field, clinical, shop, research, or laboratory settings.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.

Course Contents

  1. Students will learn to use a basic titration kit to evaluate and adjust their brewing water ion content to appropriate levels for different styles of beer.
  2. Students will learn how to properly handle and operate a compound microscope.
  3. Students will learn how to calculate viable yeast counts and use this information to adjust brewing techniques.
  4. Students will grow bacteria and yeast using a variety of methods such as slant to slant transfer, slant to broth transfer and streak plate for isolation.
  5. Students will learn the basic processes for long term storage of bacteria and yeast in the -80 degree freezer.
  6. Students will practice three methods for contamination detection: membrane filtration, pour plate and direct swabbing.
  7. Students will learn to correlate measured bitterness with estimates of bitterness using Tinseth, Rager and Garetz models
  8. Students will learn convert measured alcohol contents to and from ABV and ABW
  9. Students will learn the basic concepts of measurement accuracy, repeatability and reproducibility and how to use them to ensure the quality of their data.
  10. Student will learn to use their measurements to specify color as either SRM or EBC colors.