Brewing Process and Technology

Course content

The course gives a theoretical background and technological solutions for the processes of fermentation, beer processing and utilities.

The following topics are covered in detail:

  • Beer Fermentation: propagation and yeast handling, fermentation and maturation
  • Beer Processing: filtration, stabilization, high gravity brewing, carbonation, bright beer
  • Tanks & Pipe Systems: equipment
  • Brewing calculations: fermentation and beer processing
  • Biological Control, Cleaning & Disinfection
  • 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/or a large size brewery and to a supplier.


Three topics, defined in the beginning of the course, will be discussed in teams. The student will make an individual report based on the team discussions.


MSc Programme in Food Science and Technology

Learning outcome

Students will acquire a theoretical knowledge and skills of fermentation, beer processing and utilities and get the competences to assess fermentation, beer processing, cleaning and utilities processes.


  • Identify and describe the processes in a standard brewery with respect to physical and chemical changes of fermentation, beer processing and utilities to technically manage the process and the plant.


  • Apply concepts from chemistry, microbiology and food process technology to describe the beer manufacturing process.
  • Reading and using original scientific literature.
  • Calculate physical and chemical processes in fermentation, beer processing and utilities.


  • Evaluate the physical and chemical changes happening in fermentation and beer production based on literature, on lectures and partly also application of observations aquired during plant visits.

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 mandatory weekly assignments, which will be reviewed in plenum. 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

In depth knowledge about brewing raw materials, malting and brewing at the level of the course Brewing and Raw Materials is recommended. Alternatively, the course Brewing and Raw Materials should be followed parallel to the course Brewing Process and Technology.

Academic qualifications equivalent to a BSc degree is recommended.

Continuous feedback during the course of the semester
7,5 ECTS
Type of assessment
Written examination, 3 hours under invigilation
Written assignment, during the course
Type of assessment details
Exam consists of two elements: 1) An individual project report. 2) A final written tests 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 course has been selected for ITX exam
See important information about ITX-exams at Study Information, menu point: Exams -> Exam types and rules -> Written on-site exams (ITX)
Only certain aids allowed

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

No textbooks, mobile phones or notes are allowed.

As the exam is an ITX-exam, the University will make computers with calculator available to students at the exam. Students are not permitted to bring their own calculator.


Marking scale
7-point grading scale
Censorship form
External censorship

The re-examination consists of the elements not passed: the project report or the written exam. 

If 10 or fewer register for the reexamination in  the written exam  the examination form will be oral. In this case, ther will be 20 minutes for preparation and 20 minutes exam.  

Allowed aids during exam: Basic calculator, book of brewing calculation formulas and dictionary. No text books, mobile phones, PC's or notes are allowed

Criteria for exam assessment

See learning outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 50
  • Preparation
  • 82
  • Theory exercises
  • 30
  • Excursions
  • 16
  • Project work
  • 25
  • Exam
  • 3
  • English
  • 206


Course number
7,5 ECTS
Programme level
Full Degree Master

1 block

Block 3
The number of seats may be reduced in the late registration period
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Kim Lou Johansen   (16-706e723371747a336f746d6673786a73456b74746933707a336970)
  • Henrik Siegumfeldt   (6-7a706c6e7c74476d76766b35727c356b72)
Saved on the 15-11-2023

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