Brewing 2

Course content

The course gives a theoretical background and technological solutions for beer processing, packaging and utilities.

The following topics are covered in detail:

  • Beer Processing: filtration, stabilization, pasteurization, high gravity brewing, carbonation, bright beer
  • Beer Analysis with exercises
  • Special techniques, special products: beer styles, new product development
  • Tanks & Pipe Systems: equipment
  • Cleaning & Disinfection
  • Packaging Technology: lay-out, conveyors, bottling, canning, kegging, pasteurization, inspection
  • Microbiology
  • Biological Control
  • Continuous Improvement
  • Supply Chain Management
  • Quality Management
  • Standard 4 Mio hl Brewery
  • Project Management: Development and Execution
  • Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply
  • Energy and Water Consumption
  • Process Control
  • Resource Management and Recovery
  • Beverage Plant Maintenance


Visit to a manufacturer of packages, a manufacturer of packaging machines, a small size brewery, a medium size brewery and a large size brewery.

Project work in groups will be made on a topic defined in the beginning of the course.



MSc Programme in Food Science and Technology

Learning outcome

Students will acquire a theoretical knowledge and the skills of beer processing, beverage packaging and beverage plant utilities in order to obtain the technical skills to manage a beverage plant / a brewery. The students will get the competences to assess beer processing, packaging, cleaning, quality, project managemet and utilities processes.


  • Identify and describe the processes in a standard brewery and beverage plant with respect to physical and chemical changes of beer processing, beverage packaging and beverage plant utilities to technically manage the process and the plant.


  • Apply concepts from chemistry and food technology to describe the beer and beverage manufacturing process. Reading and using original scientific literature.
  • Calculate physical and chemical processes in the beer processing, beverage packaging and utilities parts of the beverage plant.


  • Evaluate the physical and chemical changes happening in beer production based on literature, on lectures and partly also application of observations aquired during plant visits 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 examples. 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, it will include reviews, text book chapters and original scientific literature.

In depth knowledge about malting, brewing, fermentation and maturation is recommended.

Continuous feedback during the course of the semester
Type of assessment
Written examination, 4 hours under invigilation
Written 4 hours examination covering all subjects taught.
Only certain aids allowed

Basic calculator and dictionary. No text books, mobile phones, or notes are allowed. Own laptop for a certailn part of the written exam will be allowed, if there are questions in "Quick Calc". 

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
  • Practical exercises
  • 16
  • Exam
  • 4
  • Excursions
  • 14
  • Preparation
  • 212
  • English
  • 412