Assessing Risk Traits of Microorganisms
Brewing Microbiology 101
This module is part of the Brewing Microbiology 101 programme and can be taken individually or as part of the full course.
On-demand, self-paced learning
4 structured lessons
Designed for Quality and Technical teams
Suitable for Breweries of all Sizes
Understanding Which Microorganisms Threaten Beer Quality
Not all microorganisms found in a brewery pose the same risk to beer quality. While many microbes may be present in the brewing environment, only a relatively small group are capable of surviving in beer and causing spoilage.
Understanding the characteristics and behaviour of these microorganisms helps breweries assess contamination risks more effectively. Different microbes grow under different conditions, produce different spoilage compounds, and require different detection approaches.
By identifying key microbial groups and understanding their traits, breweries can better predict contamination risks and respond more effectively when microorganisms are detected.
This module explores the main spoilage organisms relevant to brewing and explains how their biological traits influence detection, growth, and spoilage potential.
You’ll learn how to:
- Identify the main microbiological risks in breweries
- Understand how spoilage yeasts and bacteria grow and affect beer quality.
- Recognise the biological traits that influence microbial survival in beer.
- Use chemical and microbiological monitoring together to strengthen contamination detection.
- Assess microbial risk by understanding which organisms are capable of spoiling beer.
Module Content
Who Is This Module Designed For?
This module is designed for professionals working in brewing and beverage production who want to strengthen their understanding of brewery hygiene and contamination control.
- Brewers and brewing assistants
- Quality assurance teams
- Microbiology and laboratory staff
- Production and packaging teams
- Brewery managers and supervisors
- Technical and process specialists
Whether you are new to brewery microbiology or looking to reinforce best practices, this module provides practical knowledge to help maintain consistent hygiene standards and protect beer quality.
Frequently asked questions
How long do I have access?
Access depends on the option you choose.
Module access includes 90 days from the date of purchase.
Full programme access includes 180 days from the date of purchase.
Nexus All-Access subscription provides unlimited access to all content for as long as your subscription remains active.
You can view your remaining access time at any point in your dashboard.
Can I upgrade to the full course?
Yes.
If you begin with an individual module and later decide to complete the full programme, you can upgrade at any time.
Please contact our team before purchasing the full programme so we can ensure you are charged the correct upgrade amount.
Is this included in subscription?
Yes.
All modules and full programmes are included within the Nexus All-Access subscription while your subscription is active.
This includes future module releases and newly added programmes.
Do you offer corporate licensing?
Yes.
We offer tailored corporate licensing options for teams and multi-site organisations.
Corporate packages can include:
Multi-user access
Team progress tracking
Centralised billing
Custom training pathways
Please contact us to discuss your organisation’s requirements.
Do you provide company invoices?
Yes.
You can request a company invoice at checkout, or contact us directly if you require a formal invoice prior to payment.
VAT invoices are provided automatically for all purchases where applicable.