Yeast management and brewery hygiene

    1. 15 June 2010:

Venue: Campden BRI, Nutfield


Early booking discount available

Benefits of attending

This course provides excellent training in the techniques needed to maintain hygiene and to keep yeast in a healthy condition for those working in micro- and smaller sized breweries.


Course content

The course is interactive, and includes sessions on:

  • Fermentation monitoring and yeast management
  • Demonstration of measuring yeast viability
  • Acid washing of yeast
  • Cleaning workshop
  • Demonstration of rapid monitoring systems (ATP bioluminescence)
  • Viewing of contaminants under the microscope
  • Tasting session on contaminated products

"This course focuses on how to manage microbes, both friend and foe, by the application of simple procedures."

Steve Livens – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or

Related books and publications and technical services

Publications and books

Services menu