Brewing 1

Course content

 

The course gives a theoretical background and technological solutions for the processes of malting, wort production and fermentation.

The following topics are covered in detail:
Raw materials in brewing: barley, malt, adjuncts, hops and water
Recipe development
Malting technology: steeping, germination and kilning, utilities in malting and malt specification
Wort production / technology in the Brewhouse: milling, mashing, mash separation and wort boiling
Wort Treatment: clarification, cooling and aeration
Beer Fermentation: propagation and yeast handling, fermentation and maturation
Brewing Chemistry: barley & malting, brewhouse & wort, fermentation and maturation, beer
Brewing analysis: barley, malt and wort, theory and practical exercises
Microbiology: barley, malt and yeast
Pilot brewing of beer from the students own recipe
Brewing calculations: malting and brewhouse
Biological Control
Visit to a malting plant, a research centre, a small size brewery, a medium size brewery and a large size brewery
Project work in teams will be made on a topic defined in the beginning of the course.

 

Education

MSc Programme in Food Science and Technology

Learning outcome

 

Students will acquire a theoretical knowledge and the skills of malting, brewing and fermentation in order and get the competences to assess malting, brewing and beer processing processes.

Knowledge

  • Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and normal analytical work to manage the process control.
  • Understanding of quality and economical aspects of malting, brewing and fermentation in small as well as in large scales.


Skills

  • Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process.
  • Reading and using original scientific literature.
  • Calculate physical and chemical processes in the malting, brewing and beer processing.


Competences

  • Evaluate the physical and chemical changes happening in raw materials, brewing and beer production based on literature, on lectures and partly also own experimental data and scientific literature.

 

Lectures, where a general theoretical overview of the subject is presented. Theoretical exercises that elaborate and illustrate the theoretical knowledge by using e.g. specific real-life examples. There will be mandatory weekly assignments, which will be reviewed in plenum. Practical pilot brewing and laboratory experience with chemical and physical analytical methods that are used for wort – and beer production. Visits to breweries and brewery-related companies.

See Absalon for a list of course literature. In general, reviews, text book chapters and original scientific literature will be included

Qualifications within the field of beverage technology or a degree as Food Engineer including a brewery internship approved by University of Copenhagen and Scandinavian School of Brewing is recommended.

Collective
ECTS
15 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Written examination, covering all subjects taught
Aid
Only certain aids allowed

Allowed aids during exam:  Basic calculator and dictionary.

No textbooks, mobile phones, PCs or notes are allowed.

Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

See Learning Outcome.

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 166
  • Excursions
  • 14
  • Practical exercises
  • 16
  • Exam
  • 4
  • Preparation
  • 212
  • English
  • 412