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, high gravity brewing, carbonation, bright beer
  • Beer chemistry and analysis with laboratory exercises
  • Beer styles and new product development
  • Packaging Technology: lay-out, conveyors, bottling, canning, kegging, pasteurization, washing, filling, labelling, inspection
  • Warehouse
  • Microbiology in packaging
  • Biological Control, Cleaning & Disinfection
  • Quality Management and packaging analyses
  • Standard 4 Mio hl Brewery
  • Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply
  • Energy and Water Consumption
  • Waste water treatment
  • Process Control
  • Resource Management and Recovery
  • Beverage Plant Maintenance


Visit to 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 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 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 laboratory exercises with chemical and physical analytical methods that are used in 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.

Academic qualifications equivalent to a BSc degree is recommended.

Continuous feedback during the course of the semester
Type of assessment
Portfolio under invigilation
Exam consists of two elements: 1) three written tests with a total duration of 4 hours at three separated points of time during the course and 2) an individual project, covering all subjects taught. Each element counts for 50% of the total marks. Each of the two elements has to be passed individually. Each of the three written tests also needs to be passed individually.
Only certain aids allowed

Basic calculator, book of brewing calculation formulas and dictionary. No text books, mobile phones, or notes are allowed. Own laptop for a certain 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
  • 136
  • Preparation
  • 150
  • Theory exercises
  • 30
  • Practical exercises
  • 16
  • Excursions
  • 20
  • Project work
  • 56
  • Exam
  • 4
  • English
  • 412