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
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
As an exchange, guest and credit student - click here!
Continuing Education - click here!
If you are not a student at The Faculty of Science at The University of Copenhagen click here.
- ECTS
- 2,5 ECTS
- Type of assessment
-
Written examination, 1 hour under invigilationWritten 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
Kursusinformation
- Language
- English
- Course number
- NFOB15002U
- ECTS
- 2,5 ECTS
- Programme level
- Bachelor
- Duration
- Schedulegroup
-
Presence at Campus 2nd to 6th August 2021. Reading materials for self-study is sent out to students 3 weeks earlier. This prereading constitutes one week full time study
- Capacity
- 15
- Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinator
- Kim Lou Johansen (16-6d6b6f306e7177306c716a63707567704268717166306d7730666d)
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Courseinformation of students