Brewing Summer Course 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 plus
New product development and innovation
Beer styles; introduction and taste tasting
Visit to a brewery and a micro brewery
Pilot brewing
Beer Chemistry and Microbiology, the basics
Brewing calculations
Brewery hygiene and CIP
Beer stability, the basics
Soft drinks
Supply chain management, the basics
Pairing beer and food
1 week project
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.
  • Basic understanding of the chemistry and microbiology of beer
  • Basic understanding of soft drinks and how they are made
  • Know 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.
  • Aquire and apply ability to work in a cross – disciplinary, academic team.

 

Competences:

  • 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.
  • Aquire and apply ability to work in a cross – disciplinary, academic team.

 

 

A) Reading material for self-study is sent out to students 3 weeks before teaching at KU SCIENCE starts. This pre-reading material constitutes one week full time study work.
B) Lectures, 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 and a micro brewery.
E) Individual 1 week project assignment selected during the course for completion after teaching at KU SCIENCE ends. This project constitutes 1 week full time study work, and the project must be approved, before the course is passed

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 1) those, who consider the MSc specialization in Brewing Science & Technology and 2) for any student, who wants knowledge of beer from a technical and a societal point of view and 3) students, who wish to study Danish and international brewery business
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
5 ECTS
Type of assessment
Written examination, 2 hours under invigilation
Written assignment, one week
Both written exam and individual project report must be passed. Each counts for 50 % of the grade. The project report will be assessed max 3 weeks after handing in the report.
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
  • 62
  • Preparation
  • 30
  • Theory exercises
  • 8
  • Excursions
  • 6
  • Project work
  • 30
  • Exam
  • 2
  • English
  • 138