Brewing Summer Course 2,5 ECTS

Course content

Introduction

Basic raw materials in brewing: Malt, Water, Hops
Basic Proces: Brewhouse, Brewer's yeast,
Fermentation, maturation and filtration, process equipment
Beer Packaging;  Container types.
Beer history
The role of beer in society
The Danish and International Brewing Industry
Beer and health, the basics
Beer styles; introduction and taste tasting
Visit to a brewery
Pilot brewing
Exam

Learning outcome

After the course the student will have obtained the following:

 

Knowledge:

  • Basic understanding of the manufacturing processes of beer in a classic brewery with respect to impact from raw materials, brewhouse – and fermentation processes.
  • Knowledge of most popular beer styles and their use in context with beer and food.
  • Basic understanding of the role of beer in society
  • Basic understanding of the role for beer and health

 

Skills:

  • Apply academic methodology to describe basic manufacturing beer and beer’s role in society.
  • Read and use original scientific literature regarding beer and beer manufacturing.

 

Competences:

  • Evaluate the role of beer in society, beer and health, modern beer containers based on literature, on lectures and partly also own project work and scientific literature.

A) Reading material for self - study is sent out to students 3 weeks before teaching at KU SCIENCE.
B) Lectures 2nd to 6th August 2021, where a general overview of the subject is presented.
C) Theoretical exercises that elaborate and illustrate the theoretical knowledge by using e. g. specific real world examples.
D) Visit to a brewery.

A selection of reviews, book chapters, original scientific literature, articles from news magazines and lecturer teaching material is presented and made available to students before the summer course starts.

Basic qualifications in chemistry and microbiology on bachelor level is recommended

The course will be useful for any student, who wants knowledge of beer from a technical and a societal point of view
It is recommended that students have passed 100 ECTS points of their bachelor programme before signing up for this course

Oral
Collective
Continuous feedback during the course of the semester
ECTS
2,5 ECTS
Type of assessment
Written examination, 1 hour under invigilation
Written examination with certain aids on the last day of the course
Aid
Only certain aids allowed

Dictionary and calculator

Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Criteria for exam assessment

Fulfillment of learning outcome
 

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 27
  • Preparation
  • 30
  • Theory exercises
  • 8
  • Excursions
  • 3
  • Exam
  • 1
  • English
  • 69