Krause, J.F., Barney, M.C. and Kot, E.J.

Abstract
To supplement brewing microbiology as taught at Universities, the Miller Brewing Company organised a workshop (run for 8 years) to improve technical skills of quality assurance microbiologists in the fields of design, microbiological sampling programs and product guidelines. The lecture/laboratory exercise schedule is described in detail. The course improves communication between departments and offers an opportunity of exchange of expertise for quality assurance microbiologists.
Keywords : brewery education microbiology quality control