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Nexus by Cara Technology Ltd
Nexus by Cara Technology Ltd
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Full Course

Brewing Microbiology 101

✓ On-demand ✓ Self-paced learning ✓ 8 structured modules ✓ Quality & technical teams ✓ Breweries of all sizes

This is the full course option for the Brewing Microbiology 101 programme.

Course Outcomes

What You'll Learn

✓ Understand how microbial contamination occurs and how to reduce risk
✓ Design effective sampling and testing strategies
✓ Select appropriate microbiological media and methods
✓ Interpret microbiological data with confidence
✓ Assess real spoilage risk rather than reacting to isolated results
✓ Build evidence-based microbiology systems that support product quality and consumer protection
Designed For

Who this programme is designed for

This programme is designed for professionals working in brewing and beverage production who want to strengthen their understanding of brewery hygiene, microbiological control and product quality.

✓ 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 reinforcing best practice, this programme provides practical knowledge to help maintain consistent hygiene standards and protect beer quality.

Brewing professional checking beer quality
Ideal for teams
Practical microbiology training for brewing, quality and production environments.

Programme Content

Explore the Programme

Work through 8 structured modules covering brewery hygiene, microbiological sampling, test methods, interpretation and reporting.

Brewery hygiene is fundamental to maintaining beer quality, product stability, and consumer safety. Although beer contains natural barriers such as alcohol, hops, low pH, and dissolved carbon dioxide, certain microorganisms can still survive and grow in brewery environments. If contamination occurs, it can lead to flavour defects, haze formation, over-carbonation, or even serious safety risks. Even very small numbers of contaminating microbes can affect product quality. For this reason, strict hygiene practices and effective monitoring systems are essential throughout the brewing process. This module introduces the principles of brewery hygiene, the microorganisms that pose risks to beer, and the practices breweries use to prevent contamination and maintain consistent product quality.
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Without reliable sampling, even the best laboratory methods cannot detect contamination risks. Microorganisms in breweries are rarely evenly distributed. They can exist in very low numbers, hide within biofilms, or appear intermittently over time. Because of this, where you sample, how samples are collected, and how often testing occurs all strongly influence whether contamination is detected. Poor sampling design can create a false sense of security, while strategic sampling increases the likelihood of detecting issues early and before they affect product quality. This module introduces the principles of effective microbiological sampling, including aseptic technique, sample handling, sampling strategy, and the design of practical sampling plans that improve contamination detection and support brewery quality control.
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However, not all microorganisms grow equally well on every culture medium. Different spoilage yeasts and bacteria have unique nutritional requirements and growth conditions. If the wrong microbiological media are used, contamination may go undetected, even when microorganisms are present. Understanding which microorganisms pose risks to beer, and selecting appropriate culture media to detect them, is therefore essential for effective brewery microbiology. This module introduces the metabolic preferences of key microorganisms relevant to brewing and explains how microbiological media are used to detect them. It also explores the strengths and limitations of different media types, and why careful media selection and validation are critical for reliable microbiological testing.
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Different microorganisms behave differently, and each testing method has its own strengths, limitations, and detection capabilities. Some methods provide accurate colony counts, while others focus on rapid detection or enrichment of low microbial populations. Understanding how these methods work, and when to use them, is critical for building an effective brewery microbiology programme. This module introduces the core microbiological test methods used in brewing, from traditional culture-based techniques to modern rapid methods. It explains how each method works, when it should be used, and why combining multiple testing approaches often provides the most reliable protection against microbial risks.
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Accurate interpretation and validation of microbiological test results are essential to maintaining beer quality, product stability, and consumer safety. Even with robust lab procedures, errors, contamination, or misreading of results can compromise outcomes. This module explores the principles of laboratory best practice, including the use of negative and positive controls, careful evaluation of agar plates and liquid tests, minimising variation in interpretation, and the importance of a dedicated evaluation space. Safe handling of microbiological waste as a biohazard is also emphasised. Learn how to critically assess results, understand why tests might fail, and recognise early warning signs of potential issues. Lessons such as Deming’s funnel illustrate the risks of over-correction and highlight the importance of measured, informed decision-making. By combining rigorous validation, careful data interpretation, and proactive corrective and preventative actions, breweries can ensure confidence in lab results, respond effectively to microbiological risks, and safeguard product quality.
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Microorganisms must first be isolated into pure cultures before reliable identification can occur. If multiple organisms are present in a sample, identification results can be misleading or incorrect. Careful isolation techniques allow microbiologists to separate individual organisms and study their characteristics. Once isolated, microorganisms can be identified using a range of methods, from traditional observations of colony and cell morphology to advanced molecular and spectroscopic techniques. This module introduces the principles of isolating pure cultures and explains how microbiologists identify brewery microorganisms using both classical and modern methods.
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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.
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Poorly framed data can lead to unnecessary alarm, missed risks, or inappropriate corrective actions. Microbiological results are influenced by sampling method, sample size, detection limits, and testing limitations. Without understanding these factors, breweries risk overconfidence in negative results or overreaction to isolated findings. Effective reporting requires more than listing colony counts. It involves framing risk appropriately, setting meaningful specifications, and presenting data in ways that support sound decision-making. This module explores how to report microbiological results clearly, assess risk responsibly, and integrate data into evidence-based quality systems.
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Full programme
670,79 €
All 8 modules · 180-day access · Full programme certificate
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Frequently Asked Questions

Everything you need to know about access, upgrades, subscription options and corporate licensing.

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.

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.

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.

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.

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.

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