One-day Yeast Handling & Microbiology Masterclass

Join Lallemand for an in-depth one-day course on yeast handling and microbiology. This event is designed to upskill brewery staff, building foundational skills in yeast handling and microbiology. During the course, we will examine the economics and practicalities of re-pitching, key fermentation monitoring metrics, and the use of the microscope in the brewery, taking into account cell counting for controlled yeast pitching and the examination of contaminating organisms.

Highlights

• Dry Yeast Production and Quality Control

• The Economics And Practicalities Of Re-pitching

• Key Fermentation Monitoring Metrics

• Practical Brewery Microbiology

Don't miss this opportunity to learn hands-on skills and network with fellow professionals.

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Contact: Lallemand Brewing brewing@lallemand.com

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