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The Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., located in Berlin, is delighted to share its expertise in microbiological quality control, a cornerstone of modern brewing. Microbiological step control is the systematic monitoring and management of microbial activity throughout the brewing process to ensure product quality, stability, and safety.

This hands-on workshop introduces participants to the fundamentals of brewery microbiology, highlighting how microorganisms can both contribute to and compromise beer quality. Through interactive discussions, live demonstrations, and Mentimeter-based activities, participants will gain a practical understanding of how to identify critical control points, detect contamination, and interpret microbiological test results.

Attendees will learn about common spoilage organisms found in breweries, and the use of rapid detection tools such as ATP testing and flow cytometry. Live demonstrations with inoculated and uninoculated media samples will illustrate the visual differences in microbial growth and help participants connect laboratory results with real-world process implications.

By the end of the workshop, participants will be equipped with practical knowledge and tools to implement robust microbiological monitoring systems in their own breweries, ensuring cleaner processes, more consistent fermentation performance, and superior beer quality.

Workshop schedule

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Day 2, 28 November 2025 | Timing: 1100 – 1300 hrs

Introduction to Microbiological Step Control in the Brewery

  • Understand the fundamentals and importance of microbiological control in brewing.
  • Learn how effective step control ensures product quality, stability, and flavour consistency by preventing contamination throughout the process.

The Brewery Process Map

  • Walk through the key production steps where microbiological control is essential

Contamination Sources and Indicators

  • Understand the main contamination sources in the brewery, including air, water, equipment surfaces, personnel, and yeast handling.
  • Recognise the signs of contamination, such as turbidity, off-odours, unexpected pH drops, or CO2 loss.
  • Learn about indicator organisms and characteristic spoilage patterns that help identify the contamination point.

Step Control Strategies

  • Prevention
  • Understand the mechanisms and applications of heat and chemical disinfection.
  • Master aseptic sampling and handling to avoid introducing contaminants.

Detection

  • Apply routine plating and microscopy to monitor microbial load. Explore rapid detection techniques such as ATP testing, PCR, and flow cytometry for faster decision-making.
  • Learn how to use control samples, comparing inoculated vs. uninoculated media to visualise microbial activity.

Interpretation

  • Differentiate between yeast and bacterial growth based on morphology and colony appearance.
  • Appreciate the importance of negative controls in validating test accuracy.

Data Interpretation & Action

  • Learn how to interpret positive microbial results and take appropriate actions:
    Traceback: Identify the contamination source within the process flow.
  • Root cause analysis: Determine why contamination occurred (e.g. hygiene lapse, equipment issue, handling error).
    Corrective measures: Implement cleaning, procedural, or monitoring improvements.
  • Review a practical case example: Contamination in a fermenter traced back to a faulty or non-sterile sampling valve.

Presenter

Gayatri Mehta
Research Associate, VLB Berlin

Gayatri Mehta currently serves as a Research Assistant at VLB Berlin, a renowned institute in the brewing industry. Her involvement spans research, training, education, and service provision. In the Department of Bioprocess Engineering and Applied Microbiology (BEAM), Gayatri focuses on advancing fermented beverages like Kombucha through pioneering research to enhance quality and flavour. With a brewing journey that began at the Barking Deer Brew Pub and Restaurant in Mumbai (2013-2014), Gayatri managed the entire production process, from ingredient sourcing to quality control. She handled various tasks, including CIP, malt milling, brew house operation, yeast pitching, and sensory evaluation. At the Research Institute of Beer and Beverage Analysis (FIBGA) at VLB Berlin (2018-2022), Gayatri significantly contributed to commercial turbidity analysis, shelf-life research, and stability studies. Her expertise extended to the Research Institute for Spirits, Analytical Technology, and Sensory Analysis (FISAS), where she led protein analysis and innovative projects, including a rapid forced aging test for beer. Active in sensory panels, she demonstrated her nuanced sensory evaluation skills. Gayatri holds a Master's degree in Biological Sciences from the Narsee Monjee Institute of Management Studies, Mumbai (2010-2013). Her dedication to professional growth led her to become a certified Brewmaster from VLB Berlin in 2015.

Organised by

PDA Venture
(A wholly owned subsidiary unit of PDA Trade Fairs Pvt Ltd)
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