Lesson 4 - Types of Microorganisms
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.
Lesson Sign-off
This lesson dealt with the types of microorganisms associated with brewery environments. We focused on bacteria and yeast contaminants, their area of occurrence, and their effects on processing and final beer.
You should now 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
A self-assessment lesson now follows, which will allow you to determine the level to which you have attained the above outcomes.