This course has been specifically designed to help you to learn multiple basic laboratory techniques that can be utilised at your brewery – the tests and techniques learnt will aid you  in quickly diagnosing problems in the brewing process, and overall improve the quality control, process control and therefore quality of the final beer.

The course is split into three practical sessions; Chemistry, Microbiology and Troubleshooting in the Brewhouse.

Led by Victoria Fry, the microbiology practical will start with how to set up your microscope and use it to identify the different organisms the brewer might come across. Attendees are encouraged to bring their own samples of beer and yeast in for analysis under the microscope. There is also the possibility of their beer being used in chemistry too – if time allows. 

The chemistry side of the course manned by Jay Cooper will cover basic malt and hop analysis followed by standard beer analysis including bitterness, colour and ABV.

Finally, we will cover troubleshooting  with Frances Maud and some quick tips which will help in the brewhouse including testing for off flavours, how to diagnose haze and filter trials using enzymes to name a few.

If you would like to attend this training day, please contact  with the contact name, number, email address and dietary requirements of your chosen delegate.

For more information, please follow the link to view this event’s Agenda