BIOM 208 Applied Brewing Microbiology

3 cr. (2 lec/3 lab/wk) (F)

Introduces the fundamental aspects of yeast fermentation and microbiology relevant to brewing.  Some basic microbiological principles will be presented, followed by explanations of the various brewing/quality-impacting processes brought about by biological activity, as well as means of monitoring the brewing process.  This course includes laboratory exercises.

Ñ - This symbol denotes courses offered in an online format in addition to classroom instruction.
* These courses may only be available on the MSU Billings University Campus.