Brewing Microbiology

Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.

• Part IYeast: Properties and management1. Brewing yeasts: An overview2. Yeast quality assessment, management and culture maintenance3. Modelling yeast growth and metabolism for optimum performance4. Advances in metabolic engineering of yeasts5. Yeast identification and characterizationPart IISpoilage bacteria and other contaminants6. Toxigenic fungi and mycotoxins in the barley-to-beer chain7. Gram-positive spoilage bacteria in brewing8. Gram-negative spoilage bacteria in brewing9. Strictly anaerobic beer-spoilage bacteriaPart IIIReducing microbial spoilage: Design and technology10. Hygienic design and cleaning-in-place (CIP) systems in breweries11. Reducing microbial spoilage of beer using filtration12. Reducing microbial spoilage of beer using pasteurisation13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation14. Traditional methods of detection and identification of brewery spoilage organisms15. Rapid detection and identification of spoilage bacteria in beer16. Beer packaging: Microbiological-hazards and considerations17. Draught beer: Hygiene, microbiology and qualityPart IVImpact of microbiology on sensory quality18. Biotransformation of wort components for appearance, flavour and health19. Exploration of beer flavour and sensory analysis as a tool for microbial quality control in the breweryPart VThe recycling and valorisation of brewing residues20. Anaerobic treatment of brewery wastes21. Water treatment and reuse in breweries