Brewing Summer Course 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 new product development, innovation and tasting of
different beer styles. We make a brew in the pilot brewing
plant and visit a brewery and a micro brewery. We go
through the basics of brewing chemistry and microbiology,
brewing calculations, brewery hygiene and CIP (Cleaning In Place),
beer stability, soft drinks and supply chain management.
We are looking into the pairing of beer and food.
At the end of the second week there is an exam.
Afterwards, the student will make a literature study project for one week.
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.
- Basic understanding of the chemistry and microbiology of beer
- Basic understanding of soft drinks and how they are made
- Know 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.
- Aquire and apply ability to work in a cross – disciplinary, academic team.
Competences:
- 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.
- Aquire and apply ability to work in a cross – disciplinary, academic team.
A) Reading material for self-study is sent out to students 3
weeks before teaching at KU SCIENCE starts. This pre-reading
material constitutes one week full time study work.
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 and a micro brewery.
E) Individual 1 week project assignment selected during the course
for completion after teaching at KU SCIENCE ends. This project
constitutes 1 week full time study work, and the project must be
approved, before the course is passed
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 1) those, who consider the MSc
specialization in Brewing Science & Technology and 2) for any
student, who wants knowledge of beer from a technical and a
societal point of view and 3) students, who wish to study Danish
and international brewery business
It is recommended that students have passed 100 ECTS points of
their bachelor programme before signing up for this
course.
- ECTS
- 5 ECTS
- Type of assessment
-
On-site written exam, 2 hours under invigilationWritten assignment, one week
- Type of assessment details
- Both written exam and individual project report must be passed. Each counts for 50 % of the grade.
- 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 less than 10 is registered for the re-exam, the exam will be changed to oral The oral reexam is with the same aids as the written exam. There is 20 minutes for preparation and 20 minutes for examination.
An unpassed project report must be re-submitted two weeks before the re-exam.
Criteria for exam assessment
Fulfillment of learning outcome
Single subject courses (day)
- Category
- Hours
- Lectures
- 62
- Preparation
- 30
- Theory exercises
- 8
- Excursions
- 6
- Project work
- 30
- Exam
- 2
- English
- 138
Kursusinformation
- Language
- English
- Course number
- NFOB15003U
- ECTS
- 5 ECTS
- Programme level
- Bachelor
- Placement
- Summer
- Schedulegroup
-
4 weeks summer course.
Week 1: Reading materials for self-study is sent out to students 3 weeks before course start. Preparation constitutes one week full time study.
Weeks 2 and 3: On-campus teaching daily from 8:30-16:00 on 28 July - 8 August 2025. Written exam in week 3. Students are expected to be present on Campus during these two weeks.
Week 4: Individual written assignment. The assignment can be completed from home. - Capacity
- 15
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student. - 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 (16-76747839777a8039757a736c797e70794b717a7a6f397680396f76)
- Henrik Siegumfeldt (6-867c787a88805379828277417e8841777e)
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