Brewing and Raw Materials

Course content

The course gives a theoretical background for the processes and technological solutions for malting and wort production.

The following topics are covered in detail:
Raw materials in brewing: barley, malt, adjuncts, hops and water
Beer styles and recipe development
Malting technology: steeping, germination and kilning, utilities in malting and malt specification
Wort production in the brewhouse: milling, mashing, mash separation, wort boiling, clarification, cooling and aeration

Brewing chemistry: barley & malting, brewhouse & wort
Brewing analysis: barley, malt and wort, theory and practical exercises
Microbiology: barley and malt
Pilot brewing of beer from the students own recipe
Brewing calculations: malting and brewhouse

Visit to e.g. a malting plant, a research centre, a small size brewery, a medium size brewery and/or a large size brewery

Project work in teams will be made on three topics defined in the beginning of the course. The student will make individual reports for these assignments.

Education

MSc Programme in Food Science and Technology

Learning outcome

Students will acquire theoretical knowledge and skills of malting and brewing  and get the competences to assess malting and brewing processes.

Knowledge

  • Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, malting and brewing and normal analytical work to manage the process and the plant.
  • Understanding of quality and economical aspects of malting and brewing in small as well as in large scales.


Skills

  • Apply concepts from chemistry, microbiology and food proces technology to describe the malt and wort manufacturing processes.
  • Reading and using original scientific literature.
  • Calculate physical and chemical processes in malting and brewing.


Competences

  • Evaluate the physical and chemical changes happening in raw materials and brewing based on literature, on lectures and partly also own experimental data 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-life examples. There will be weekly assignments, which will be reviewed in plenum. 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, reviews, text book chapters and original scientific literature will be included

Academic qualifications equivalent to a BSc degree is recommended.
Brewing Project in Practice is recommended

Oral
Collective
Continuous feedback during the course of the semester
ECTS
7,5 ECTS
Type of assessment
Written examination, 3 hours under invigilation
Written assignment, during the course
Exam consists of two elements: 1) Three individual assignments. 2) A final written test with a total duration of 3 hours covering all subjects taught. Each element counts for 50% of the total marks. Each of the two elements has to be passed individually. The total of the three individual assignments has to be passed.
Aid
Only certain aids allowed

Allowed aids during written exam:  Basic calculator, book of brewing calculation formulas and dictionary.

No text books, mobile phones, PCs or notes are allowed.

Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

See learning outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 45
  • Preparation
  • 82
  • Theory exercises
  • 25
  • Practical exercises
  • 16
  • Excursions
  • 10
  • Project work
  • 25
  • Exam
  • 3
  • English
  • 206