Brewing Process and Technology
The course gives a theoretical background and technological
solutions for the processes of fermentation, beer processing and
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
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
- 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
Academic qualifications equivalent to a BSc degree is recommended.
- 7,5 ECTS
- Type of assessment
Written examination, 3 hours under invigilationWritten 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.
- 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.
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assessment
See learning outcome
Single subject courses (day)
- Theory exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
- Block 3
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Kim Lou Johansen (16-78767a3b797c823b777c756e7b80727b4d737c7c713b78823b7178)
- Henrik Siegumfeldt (6-766c686a78704369727267316e7831676e)
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Courseinformation of students