One day

Brewer Yeast – Yeast Handling & Microbiology

In this workshop, apprentices are introduced to yeast propagation and the yeast cycle.


Apprentices undertake practical sessions comparing wet yeast systems to dry yeast systems, learning how to focus a microscope, count yeast and carry out a viability check.

They are also introduced to microbiological spoilage and the key organisms involved.

Content covered

  1. Dry yeast
  2. Microbiology and hygiene
  3. Yeast in the lab
  4. Fermentation management


One day

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Brewer Yeast – Yeast Handling & Microbiology



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