Lesson 4 - Types of Microorganisms
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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.
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Lesson Information
Pre-requisite Knowledge:
1. Introduction to Hygiene
Learning Outcomes:
By the end of this lesson you should be able to:
1. Explain which microorganisms can be intentionally added to wort and beer and their application in speciality beers
2. Describe spoilage microorganisms and their effects on beer quality
3. Outline beer production processes and their contaminating organisms