Key words
barley, malt, wort, hop, brewing water, adjuncts, malting, brewing, cleaning, desinfection, yeast, microbiological control
Objectives
Theory
To obtain a broad knowledge of the malting and brewing process, i.e. on a (bio)chemical, microbial and technological level. To understand the course of the basic ingredients until the end product.
Exercises
To learn the brewing process on a pilot scale (120 l) by making different types of beers; and describing the process by detailed and accurate reporting.
Prerequisites
It is advisable to choose in the second year the course Applied Mechanics.
Topics
Malting: in depth discussion of the whole process, from barley to malt. The use of other brewery ingredients (hops, adjuncts, brewing water) is treated.
Brewing: wort production, primary fermentation, lagering, beer filtration, packaging. Other discussed
Teaching Methods
- lectures
- demonstrations
- seminars
- exercises
- individual reports
Materials used
- teacher's course
- other textbook(s)
- scientific & technical literature
Study guidance
The lecturer can always be contacted for study guidance.
Assessment
- Scoring system :
oral examination
Study costs
Approximately 300 EUR
Lecturer(s)
Ronnie Willaert
Language
- Dutch
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