Linking theory and practice: educational visit to the First Brewery of Almaty

On 1 December 2025, fourth-year students specialising in Microbiology and Biotechnology visited the First Brewery of Almaty, and it became one of the most practical and illustrative experiences in our curriculum.

The excursion was organised as part of the implementation of Sustainable Development Goal 7 (Affordable and Clean Energy), as beverage production is an energy-intensive process. We were shown how the enterprise implements modern energy-efficient technologies, reduces energy consumption, and optimises thermal processes. The trip was accompanied by senior lecturer of the Department of Biotechnology, PhD M.A. Abdulzhanova, whose guidance gave the visit a profound educational and professional dimension.

The brewery specialists introduced us to the history of brewing and the development of Kazakh beer production: it turned out that the history of the First Brewery dates back to 1858 when the merchant Vasiliy Kuznetsov founded the first. The modern phase of development began in 2013, when an environmentally friendly and fully modernised plant was built in the suburbs of Almaty.

For us, the most valuable experience is the opportunity to see the technology from the inside.

We went through the entire product process:

— preparation and analysis of raw materials;

— fermentation processes and yeast culture management;

— filtration, maturation and microbiological purity control;

— bottling and quality standards of the finished product.

Each stage was examined from a biotechnologist's perspective — how fermentation processes work, which parameters are important for yeast, how sterility is maintained, and which control methods are used in production.

The tour helped us connect theoretical knowledge with real industrial practice. It motivates us to study more deeply and shows how our future professional skills are applied in modern production.

Material prepared by 4th-year Microbiology student — Maratjan Maratov.