CRB 112 - Fermentation Biology

1. Explain the role of yeast in the fermentation and production of beer flavors (demonstrated through the mandatory CLO assessments). [IBD Unit 2, Lesson 5; IBD Unit 4, Lesson 1]
2. Outline the biological processes of respiration and fermentation (demonstrated through the mandatory CLO assessments). [IBD Unit 4, Lesson 1]
3. Describe the 4 stages of a microbiological growth curve in terms of yeast reproduction, metabolism, and viability (demonstrated through the mandatory CLO assessments).
4. Overlay the stages of fermentation on a microbiological growth curve using measurements such as temperature, gravity, and carbon dioxide (demonstrated through the mandatory CLO assessments). [IBD Unit 4, Lesson 2]
5. Explain how factors such as oxygen, temperature, and nutrients contribute to yeast health and beer flavor (demonstrated through the mandatory CLO assessments). [IBD Unit 2, Lesson 5]
6. Compare ale and lager yeast in terms of flocculation, growth curves, and beer conditioning (demonstrated through the mandatory CLO) assessments. [IBD Unit 4, Lesson 1]
7. Using laboratory techniques, calculate yeast cell density and the volume required to achieve a target pitch rate (demonstrated through the mandatory CLO assessments). [IBD Unit 4, Lesson 3]
8. Use aseptic and pure culture techniques to harvest, propagate, and store microbes (demonstrated through the mandatory CLO assessments). [IBD Unit 4, Lesson 3]

1. Weeks 1
   1. Review of the basics of fermentation (CLO 1)
      1. water, malt, hops, and yeast
      2. role of enzymes in fermentation (malting, mashing, fermentation)
      3. importance of yeast in fermentation
2. Week 2-3
   1. Yeast biology (CLO 2)
      1. Genetics
      2. cell structure
      3. Metabolism
         1. aerobic respiration
         2. Fermentation
         3. production of flavor compounds
      4. flocculation
3. Week 4
   1. Yeast strains (CLO 6)
4. Week 5-6
   1. Yeast growth curves (CLO 3, 4)
      1. replication in yeast
      2. Phases
      3. relation to fermentation timelines
5. Week 7-9
   1. Factors affecting yeast growth curves (CLO 5)
      1. Wort composition
         1. mashing (gravity and ionic stress)
         2. yeast nutrition
         3. aeration
   2. oxygen
   3. fermenter choice 
   4. temperature 
   5. hops
6. Week 10
   1. Monitoring fermentation (CLO 4)
7. Week 11
   1. Role of yeast in beer finishing (CLO 5)
      1. Attenuation
      2. Flocculation
      3. diacetyl rest
      4. Lagering
      5. krausen and anti-foam
      6. bottle conditioning
8. Week 12-13
   1. Pitching rates (CLO 7)
      1. choice of dry yeast vs. slurry
      2. effect on yeast growth curve (target rate)
      3. effect on flavor profiles and attenuation
      4. calculation of yeast cell density and pitch rates
         1. methylene blue and microscopy
         2. propion iodide
         3. live/dead stain
         4. plate counts
9. Week 14
   1. Yeast propagation (CLO 8)
      1. essential lab components
      2. aseptic techniques
      3. pure culture cultivation
      4. Storage
      5. reuse (viability vs. vitality)
      6. harvesting yeast/yeast cropping

Facilitated discussion (15-20%) 

Group work (5-20%)

Lab exercises (20-40%)
Mandatory Course Components:
None
Name of Industry Recognize Credentials: None

Course-Specific Placement Test: None
Course Aligned with ARW/IRW Pairing: NA

• No Stakes Assessments:
  • Engagement
  • Worksheets
  • Activities 
  • Group Work
  • Checklists
• Low Stakes Summative/Formative:
  • Quizzes (multiple choice, fill-in-the-the blank, matching, ordering, true/false, multiple answer)
  • Lab Exercises
  • Assignments (analysis, written response, application)
• High Stakes Summative:
  • Exams (multiple choice, fill-in-the-the blank, matching, ordering, true/false, multiple answer)