The Microbiology of Beer, Bread and Cheese Schedule of Events - Fall,
2015
Unit 1: The Microbiology of Beer
Week 1 (8/31-9/4): Introduction to The Microbiology of Beer, Bread and Cheese
1. Syllabus Overview
2. Class Ground Rules
3. Introduction to Fermentation
• Read:
o The Art of Fermentation, Chapter 1 (Available in Blackboard Site under
""Content""),
o Brewing, A Legacy of Ancient Times
• Week 1 Handout:Introduction to Fermentation
Week 2 (9/7-9/11): The Microbiology and Chemistry of beer: Yeast, Barley, Hops, Water and
Ageing
•
•
Read:
o Yeast Fermentation and the Making of Beer and Wine
o Yeast's Epic Journey 500 Years Ago Gave Rise to Lager Beer,Tapping
Chemistry: The Brewer's Art,Hop Chemistry: Homebrew Science,
o Iso-alpha-acids bitterness and loss of beer quality during storage.
Week 2 Handout:The Microbiology and Chemistry of Beer: Yeast, Barley, Hops,
Water and Ageing"
Week 3 (9/14-9/18): The History and Culture of Beer
• Read:
o The Art of Fermentation, Chapter 9 (Available in Blackboard Site under
""Content"")
o Fermentation Technology 3,000 Years Ago- The Archaeology of Ancient
Egyptian Beer
o Fermented Beverages of Pre- and Proto-Historic China
• Week 3 Handout:History and Culture of Beer
Week 4 (9/21-9/25)
9/21: Tour of Selin's Grove Brewing Company
• Click on link to directions from campus here.
• Meet at 12:45 in back parking lot of the Brewing Company. Fear not! We will be
done in plenty of time for you to get to your next classes.
9/25: Brewing Beer
• Handout: How to Brew Beer
• Note that this is an ""all-day-ish activity"". Each person in the class will sign up for
brewing shifts during the day (beginning at 10:00 am and going until 3:00 pm).
Week 5 (9/28-10/2)
9/28: Test 1
• Test 1 Review Sheet linked to online syllabus
10/2: Bottling Beer
• Meet in the student room
Week 6 (10/5-10/9): Laboratory Explorations 1: How's the Beer Doing?
10/5
• Handouts :The Chemistry of Beer, Chemistry of Beer worksheet
10/9 An Introduction to the Microbiology of Bread
• Read:The sourdough microflora: biodiversity and metabolic interactions
• Handout:An Introduction to The Microbiology of Sourdough Bread
Week 7 (10/12-10/16): The Microbiology and Chemistry of Sourdough Bread
10/12 Read: Flavour in sourdough breads: a review,
Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a
review
•
Handout:Flavor and Aroma in Sourdough Bread
10/16: Making Sourdough Starter Cultures
• Handout: Making Sourdough Starter
Week 8 (10/19-10/23): Laboratory Explorations 2: Baking Sourdough Bread
10/19 Fall Break!
10/21 Claritas Speaker
10/23: Making Dough
• Watch: Good Eats -Roll Call
• Read:The Secret of Great Bread, Letting Time do the Work
• Handout:No-Knead Sourdough Pizza Crust
Week 9 (10/26-10/30): Laboratory Explorations 3: Beer and Bread
10/26: Baking Bread
• Handout: Bring last Friday's Handout
10/30: Lab Day
• Microscopic and chemical analysis of sourdough starters
Week 10 (11/2-11/6)
11/2: The History and "Culture" of Bread
• Read:
o Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study
of Bread Baking in Highland Ethiopia,
o Cereal-based fermented foods and beverages (Focus on Idli, Injera,
Kisra, Kishka and Pozol)
• Handout: The History and ""Culture"" of Bread
• Video:Making Injera
11/6: Exam Two Review
Week 11 (11/9-11/13)
11/9: Exam Two
11/13:
•
An Introduction to the Fermentation of Milk
Read:
•
o Making Great Cheeses, Part 1
Handout: An Introduction to Making Cheese
Week 12 (11/16-11/20): The Microbiome of Cheese
11/16: Cheese Microbiology
• Read:
o Recent Advances in Cheese Microbiology
• Handout: The Cheese Microbiome
11/20: Making Ricotta Cheese
• We will meet in the Biology student room to cook.
Week 13 (11/23-11/27): The Biochemistry of Cheese
• Read:
o Biochemistry of Cheese Ripening
o Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
• Handout: Making Great Cheeses
11/27 Thanksgiving Break!!!
Week 14 (11/30-12/4): History and Culture of Some Famous Cheeses
• Handout: World Culture of Cheese, Cheese Tasting
Week 15 (12/7-12/11): Final Fermentation Essay Presentations
Scheduled Final Exam Period
• Exam Three Due via email. More details to follow....