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.
The students make a recipe for a beer, which we brewin our pilot brewery. We make selected analyses of the raw materials, intermediate products and final beer.
Afterwards, the student will make a literature study project for 2 weeks resulting in a poster. The poster is presented in the week after handing in the poster.
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.
E) Individual week project assignment selected during the course
for completion after teaching at KU SCIENCE ends.This project
constitutes 2 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" (Drikkevareteknologi) 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
-
Oral exam on basis of previous submission, 20 minutes
- Type of assessment details
- Written poster to be handed in followed by an oral presentation and examination for 20 minutes.
- Aid
- Only certain aids allowed (see description below)
- All aids allowed except generative AI for making the poster
- No aids allowed for the oral poster presentation.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
-
Same as ordinary exam
Criteria for exam assessment
See Learning Outcomes
Single subject courses (day)
- Category
- Hours
- Lectures
- 43
- Preparation
- 54
- Theory exercises
- 8
- Practical exercises
- 15
- Excursions
- 5
- Project work
- 80
- Exam
- 1
- 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 2-13 August 2027. Students are expected to be present on Campus during these two weeks.
Week 4-5: Individual poster assignment. The poster assignment can be completed from home.
Week 6: Oral presentation of poster and examination. - Capacity
- 30
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)
Main responsible - Henrik Siegumfeldt (6-766c686a78704369727267316e7831676e)
Er du BA- eller KA-studerende?
Kursusinformation for indskrevne studerende