Diploma in Brewing Module 2 - 2025

This lesson is an introduction to the Hygiene unit. Also included is a brief overview of the topics that you will study in the forthcoming unit.

This lesson explores the concepts of hygienic design and the Cleaning-in-Place (CIP) systems in the brewery. We examine the nature of soils, the chemicals used to remove them and how we can validate cleaning effectiveness. We also consider the optimisation of modern cleaning systems within the brewery.

This lesson allows you to test yourself on the material covered in the Cleaning Systems and Control lesson, and determine the level to which you have met the learning outcomes.

In this lesson we cover organisms that occur in beer besides pitching yeast. Firstly, we look at speciality organisms involved in making traditional Belgian and wild beer styles. We then cover the spoilage bacteria, classified as Gram-positive and Gram-negative. Finally, we cover the wild yeasts as contaminants of beer processing and finished product.

This lesson enables you to test yourself on the material covered in the Types of Microorganisms lesson, and determine to what level you have attained the outcomes.

This lesson covers the procedures available for detecting microorganisms in wort and beer. It compares traditional detection methods, which use solid and liquid media, with more modern, rapid methods. It then looks at microorganism entry points within the brewing process and discusses factors that inhibit or encourage their existence and proliferation.

This lesson allows you to test yourself on the material covered in the Microorganism Detection and Control lesson, and determine the level to which you have attained the outcomes.

This lesson allows you to test yourself on the material covered in the Hygiene unit, and determine the level to which you have attained the unit’s outcomes.