Brewing Summer Course 2,5 ECTS
Course content
The course contains an introduction to the basic raw materials in brewing: malt, water and hops. We go through the basic processes in the brewhouse, the brewer's yeast, fermentation, maturation, filtration and corresponding process equipment. The process ends with packaging of beer and types of containers.
The course also contains subjects surrounding the production of
beer: beer history, the role of beer in society, the Danish and
international brewing industry and the basics of beer and
health.
We introduce tasting of different beer styles.
We make a brew in the pilot brewing plant and visit a brewery.
At the end of the week there is an 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.
A) Reading material for self - study is sent out to students 3
weeks before teaching at KU SCIENCE.
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.
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
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- ECTS
- 2,5 ECTS
- Type of assessment
-
Written examination, 1 hour under invigilation
- Type of assessment details
- 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
- Re-exam
-
Same as ordinary.
If 10 or fewer register for the reexamination the examination form will be oral. The oral reexam is with the same aids as the written exam. There is 20 minutes for preparation and 20 minutes for examination.
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
-
29 July-2 August 2024
- Placement
- Summer
- Schedulegroup
-
2 week summer course.
Presence on Campus 29 July to 2 August 2024. Reading materials for self-study is sent out to students 3 weeks earlier. This pre-reading constitutes one week full time study. - Capacity
- 15
The number of seats may be reduced in the late registration period - Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Kim Lou Johansen (16-7573773876797f387479726b787d6f784a7079796e38757f386e75)
- Henrik Siegumfeldt (6-867c787a88805379828277417e8841777e)
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