Diploma in Brewing Module 2 - 2025

This lesson introduces the Yeast unit. It also includes an overview of the topics covered throughout this unit.

This lesson explores what yeast cells are, how they grow and multiply, what internal organelles they contain, and the functions that these organelles perform. This knowledge will equip us well, so that we can examine some of the practical methods that we use to characterise and evaluate yeast in the brewery.

This lesson allows you to test yourself on the material covered in the Yeast Morphology and Evaluation lesson, and determine the level to which you have met the learning outcomes.

This lesson describes the biochemical pathways that explain the activities of yeast in brewing. It begins by looking at what metabolism is and how we control it. It then looks at how nutrients, including sugar, are taken up by brewing yeast. Next, it explores metabolism in more detail, focusing on sugar metabolism and looking at two particular modes of metabolism, respiratory and fermentative. Finally, it considers the need for redox control and takes a brief look at gluconeogenesis and the storage of carbohydrates in yeast.

This lesson enables you to test yourself on the material covered in the Yeast Biochemistry lesson, and determine the level to which you have met the learning outcomes.

This lesson explores yeast propagation, the supply of pitching yeast and its fitness for purpose. We will explore yeast cultures and the protocols for its storage, along with how to propagate new cultures within the laboratory. This knowledge will enable us to demonstrate an understanding of the design features required for a yeast propagation plant.

This lesson enables you to test yourself on the material covered in Yeast Propagation, and determine the level to which you have met the learning outcomes.

This lesson will explore the methods that are used to measure yeast’s concentration and to assess its health. We will then go on to describe how this knowledge underpins the methods used to store and handle yeast in the brewery.

This lesson enables you to test yourself on the material covered in the Yeast Management lesson, and the level to which you have met the learning outcomes.

You have now completed the Yeast Unit. Here you will now have the opportunity to test your knowledge with a last set of self-assessment questions.