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Brewing Microbiology


Brewing Microbiology

Learn the science behind microbrewing

Brewing Microbiology

MICR 4990 CRN: 67600

Brewing Microbiology is about the science behind beer brewing. Learn about the microbiology of yeast (including growth, metabolism, aseptic technique and contamination), biology of grain, biochemistry of malted barley, chemistry of water, preservative nature of hops, and the human physiology of taste and smell. There are no prerequisites for this course, although high school or freshman level biology and chemistry is helpful.


  • Open to OSU Students, Non-OSU Students and the Community
  • 100% Online course, no required on campus meetings
  • 3-credit-hours of upper division science, no prerequisites
  • You do not have to be 21 years old to take this course
  • VIRTUAL TOUR OF STILLWATER'S OLDEST BREWERY: IRON MONK
  • Enroll: March 22 - August 23 / Coursework begins: August 2016

OSU Students

OSU Credit: MICR 4990, CRN 67600

Enroll as an OSU student through the OSU registrar to earn 3 hours of OSU course credit, subject to tuition and fees. You will have full access to all course content, course activities, including discussions and assessments.

Enroll

Non-OSU Students

OSU Credit: MICR 4990, CRN 67600

Enroll as a Non-OSU student to earn 3 hours of OSU course credit, subject to tuition and fees. You will have full access to all course content, course activities, including discussions and assessments.

Enroll

Community

Non-Credit and Free

This course is also available as a MOOC (Massive Open Online Course) for non-credit at no cost. Learn more about the topic and participate in the course without earning OSU credit. You will be able to see course content, but may have limited access to discussions and assessments. Participation in the open course will not be certified on an official transcript.

Enroll

Tyrrell Conway

Tyrrell Conway, Ph.D.
Professor and Department Head of Microbiology and Molecular Genetics
Course Instructor

Tyrrell was born in Bartlesville, Oklahoma and graduated from Oklahoma State University with a doctorate in Microbiology. He held faculty appointments at the University of Florida, University of Nebraska, Ohio State University, and the University of Oklahoma, before returning to Oklahoma State University where currently he is Professor and Head of the Department of Microbiology and Molecular Genetics. Amongst several scientific discoveries, Tyrrell is the co-inventor of U.S. Patent number 5,000,000 for genetically engineering E. coli to make biofuels and he published the first DNA microarray paper on E. coli. He was the first scientist to systematically determine what carbon sources are used by E. coli to colonize the animal intestine. His current research interests include the mechanisms employed by enteric bacteria to compete for nutrients in the intestine and mapping the genetic circuitry of the E. coli genome by RNA sequencing. Tyrrell is a member of the American Academy of Microbiology. If he had time, he would read more novels and go fishing more often.


Tyrrell Conway

This course is brought to you in collaboration with Iron Monk.

This course is shot on location in part at Iron Monk Brewing Company in Stillwater, Okla. After years of planning and construction, Dave Monks and Jerod Millirons founded Iron Monk Brewing Company in 2014, bringing the first and only craft brewery to Stillwater. Dave Monks has a Ph.D. in Molecular Biology. Jerod is a graduate of Oklahoma State University with a B.A. in Biology as well as an MBA. Monks and Millirons met while teaching biology together at North Central Oklahoma College in Stillwater. With over 30 years of combined brewing experience, a love of science and shared entrepreneurial spirit, they tirelessly set out to create exciting, local, handcrafted brews.

Units

  1. History of Beer
  2. Beer Ingredients
  3. The Brewing Process
  4. Varieties of Beer
  5. Science of Taste
  6. Drinking practices

Syllabus Highlights

  • General Education course with Natural Science (N) designation
  • Email office hours, daily
  • Virtual office hours, bi-monthly
  • There is no textbook for the course
  • Computer and internet required
  • Assessment to include un-proctored online quizzes, discussion boards, writing assignments, and activities
  • Virtual tours:
    • Stillwater's oldest brewery: Iron Monk
    • Yeast laboratory
    • Grain production excursion
  • Guest experts:
    • Iron Monk Brewery
    • OSU faculty from Hotel and Restaurant Administration, Horticulture, Integrative Biology, etc.


Arts & Sciences Outreach Logo
  • Arts & Sciences Outreach is located in the A&S Student Success Center
  • on the 2nd floor of Life Sciences East.
  • 213 Life Sciences East, Oklahoma State University, Stillwater, OK 74078
  • Phone: 405.744.5647 | Fax: 405.744.6992 | asoutreach@okstate.edu