Brewing Summer Course 7,5 ECTS
Course content
The course contains an introduction to the raw materials in brewing: barley, malt, adjuncts, hops and water. We go through the processes in the brewhouse, the brewer's yeast, fermentation, maturation, filtration and beer processing.
We go through and taste different beer styles. We develop a recipe for a beer and brew the beer in the pilot brewery. We visit a brewery. We go through the basics of brewing chemistry and microbiology, brewing calculations, brewery hygiene and CIP (Cleaning In Place), beer stability and soft drinks.
At the end of the teaching period, there is an exam.
Afterwards, the student will make a literature study project for 3 weeks.
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
- Know most popular beer styles.
Skills:
- Read and use original scientific literature regarding beer and beer manufacturing.
Competences:
- Apply academic methodology to describe basic manufacturing of beer.
- Acquire 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/or a micro brewery.
E) Individual week project assignment selected during the course
for completion after teaching at KU SCIENCE ends.This project
constitutes 3 weeks of full time study work, and the project must
be approved, before the course is passed.
A selection of textbooks, 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 scientific point of view.
The course is an entry qualification for the Brewery Internship on
the Food Engineer bachelor.
The course is recommended as entry qualification to the elective
course "Beverage Technology" on the fifth semester of the
Food Engineer bachelor taking place at DTU.
It is recommended that students have passed 100 ECTS points of
their bachelor programme before signing up for this
course.
- ECTS
- 7,5 ECTS
- Type of assessment
-
On-site written exam, 2 hours under invigilationWritten assignment, 3 weeks
- 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 (see description below)
- For the written exam: Dictionary and calculator
- For the individual project: All aids allowed except generative AI
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
-
Same as the ordinary exam.
If less than 10 is registered for the re-exam, the exam will be changed to oral. The oral re-exam 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
See Learning Outcome
Single subject courses (day)
- Category
- Hours
- Lectures
- 62
- Preparation
- 30
- Theory exercises
- 8
- Excursions
- 6
- Project work
- 98
- Exam
- 2
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NFOB15004U
- ECTS
- 7,5 ECTS
- Programme level
- Bachelor
- Placement
- Summer
- Schedulegroup
-
6 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 27 July - 7 August 2026. Written exam in week 3. Students are expected to be present on Campus during these two weeks.
Week 4-6: Individual written assignment. The assignment can be completed from home. - Capacity
- 45
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 (16-706e723371747a336f746d6673786a73456b74746933707a336970)
- Henrik Siegumfeldt (6-766c686a78704369727267316e7831676e)
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