ASBC LABS Meeting
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Yeast Quality Workshop
Led by Brewing Quality Lab Scientists, participants will receive hands-on training in USciences laboratories with established ASBC methods. The focus of this workshop is to train participants on correct use of the microscope and to measure yeast purity, total cell count, and percent viability. Following the laboratory workshop, technical presentations will discuss Viability vs. Vitality, Yeast Management in the Brewery. Vendor exhibits and networking opportunities will be offered during registration, dinner, and during social hour.
Where?
University of the Sciences, Philadelphia, PA
When?
1:00–9:00 p.m., Friday, March 11, 2016
How Much?
| $20 | Dinner and technical presentations only |
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| $50 | Full workshop |
Registration is now closed. Contact Sylvie Van-Zandycke with any questions.
Sponsors
Interested in sponsoring? Contact Sylvie Van-Zandycke for information!Agenda
| 1:00–2:00 p.m. | Registration / Sponsor Expo |
| 2:00–5:00 p.m. | Lab Workshop |
| 5:00–6:30 p.m. | Dinner / Sponsor Expo |
| 6:30–8:00 p.m. | Technical Presentations |
| 8:00–9:00 p.m. | Networking |
Workshop: Yeast and Microscopy (30-60 min background lecture; ~2 hour lab exercises)
- Aseptic sampling in the brewery (Beer1, Yeast1)
- Microscope anatomy and maintenance
- How to use for Quality
- Dividing, dormant, dying or dead? Clean or contaminated?
- Classic microbiology characterization of your house yeast (Yeast9)
- Gram Staining for contamination (MC3)
- Yeast counting (Yeast4)
- Yeast viability (Yeast3)
Technical Presentations: Yeast Management
Zach Miller—Victory Brewing Company
Urs Wellhoener—Boston Beer Company
Sylvie Van Zandycke—DSM