Brewing Microbiology course - Siebel Institute of Technology

Intermediate level Brewing Quality Control

Brewing Microbiology

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Whether you are building a QC/QA course for your brewery from scratch, or you are joining an established quality control and assurance program, this course will benefit you immediately and throughout your career. Implement an effective microbiological quality control/quality assurance program in a short but intensive 2-week course duration.


The Siebel Institute Brewing Microbiology course is designed to provide the theoretical knowledge and practical skills required to implement an effective microbiological quality control / quality assurance program.

The course will acquaint the student with the appropriate methods for biological and sanitary control within the brewery, and will promote an understanding of the essential modern day tools for effective microbiological evaluation of process and product.

A detailed study of the microorganisms that are likely to occur during the various stages of the brewing process will be conducted. The laboratory exercises provide opportunities to acquire skills in microbiology and microscopy. Practical work will reinforce the techniques required to isolate and identify microorganisms as well as demonstrate some of the latest developments in brewing microbiology.

The Siebel Institute of Technology Brewing Microbiology course is conducted at our Siebel Institute Microbiological Services division in Montreal, Quebec, Canada. Our Microbiological Services division is located at the National Research Council Biotechnology Research Institute, one of the world's leading yeast and genetic research facilities. Students will be surrounded by research professionals using state-of-the-art equipment, creating an environment that is unique to brewing education. When not on campus, students will be able to enjoy the beauty and history of Montreal, one of the world's most scenic and vibrant cities.


All students applying for this course must be at least nineteen (19) years of age. For this course, minimally 1 year brewery laboratory experience is recommended and/or having completed the Essential Quality Control course.

What I'll learn

  • The Nature of Yeast
  • Pure Yeast Cultures: Maintenance and Selection
  • Yeast Viability: Cell Concentration, Pitching, Measurement
  • Yeast Handling Practices
  • Microbiology of Grains and Water
  • Wild Yeast and Yeast Mutants
  • Wort Spoilage Bacteria
  • Beer Spoilage Bacteria
  • Identification of Contaminants
  • Bacterial and Wild Yeast Detection
  • Yeast Growth and Fermentation
  • Beer Hazes and Sediments
  • Microbiology Program for Breweries
  • Sterile Membrane Filtration
  • General Brewery Cleaning and CIP
  • Flavor Production
  • Rapid Microbiological Methods
  • Sampling Techniques and Environmental Hygiene
  • Pasteurization

Payment Terms

To reserve a seat in any course, module or program, the required non-refundable Application Processing Fee (APF) must be paid within 5 (five) days after a student is accepted.

ONLINE: To qualify for “Regular Tuition” pricing, full payment must be received no later than 14-days in advance of the course, module or program start date.

CAMPUS: To qualify for “Regular Tuition” pricing, full payment must be received no later than 60-days in advance of the course, module or program start date.

“Late Tuition” will apply after these dates.

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