Beer Basics Taster Training – Group 
Panel Management - Brewing Sensory Analysis for Quality Control 
What to Assess & How - Brewing Sensory Analysis for Quality Control 
The Language of Beer - Brewing Sensory Analysis for Quality Control 
The Sensory Experience – General Sensory 
Test Methods & Response Scales - Brewing Sensory Analysis for Quality Control 
Description
This module introduces the principles of isolating and identifying microorganisms within brewery microbiology programmes.
Learners will explore techniques used to obtain pure cultures from mixed microbial populations and examine how isolation supports accurate and reliable microorganism identification.
The course explains both classical and modern identification methods, including colony and cell morphology, biochemical approaches, molecular techniques and spectroscopic analysis used to identify microorganisms relevant to brewing environments.
Individuals enrolled on this module will have access for 90 days from purchase.
