Beer Basics Tasting Module 
The Sensory Experience - Brewing Sensory Analysis for Quality Control 
Identification and Characterisation of Brewery Microorganisms - Brewing Microbiology 101 
Introduction to Sensory Evaluation - Sensory Analysis for Quality Control 
The Sensory Experience – General Sensory 
Interpretation and Validation of Microbiological Results - Brewing Microbiology 101 
Assessing Risk Traits of Microorganisms - Brewing Microbiology 101 
Description
This online micro course introduces the core microbiological testing methods used within brewery quality and contamination control programmes.
Learners will explore both traditional culture-based techniques and modern rapid detection methods, examining how different approaches are used to detect, quantify and monitor microorganisms within brewing environments.
The course explains the strengths, limitations and practical applications of common microbiological methods, while demonstrating how combining multiple testing approaches can improve contamination detection and support reliable brewery quality control.
Individuals enrolled on this module will have access for 90 days from purchase.
