Key words
Brewing, Malting, Technology
Objectives
The students gains theoretical knowledge of modern malting and brewing processes in the field of chemistry, biochemistry, physics and engineering. The student understands the overall production proces from raw materials to the final product. In addition there is an understanding of the function and application of the most important quality controls. This includes off-line analysis of the raw materials, unfinished and final products but also techniques for process control. The student gets used to other aspects of applied technology like foreign technical terms, assurance of food safety, problem analysis and quality management. The student finally gains the overall theoretical insight needed for professional activities in the production and supply industry or applied technological research
Topics
The course content is arranged in themes
- History, definition, production process of beer, other fermented cereal products, economic importance.
- Quality aspects of beer, sensory evaluation, health
- Water
- Barley, cereals and other sources of extract
- Production of malt
- Production of unhopped wort
- Hop en production of unhopped wort
- Brewers’ yeast and beer fermentation
- Clarification, stabilisation and correction of beer
- Packaging of beer
- Finished beer
- Storage and distribution of beer, dispense
- Cleaning and desinfection, material selection and hygienic design
- Support processes (a.o. steam, cooling, gasses)
- Management off quality and production processes
- Consumer and authorities; safety, liability, waste, excise
Prerequisites
General: proficiency in dutch and foreign languages
Specific: comprehension of
- General concepts of biochemistry, organic, analytical and physical chemistry, physics
- Structure and properties of important biochemical (macro)molecules
- Properties of enzymes
- Structure and properties of the eukaryotic cell in general and the yeast cell in particullar, key metabolic pathways
Final Objectives
Proficiency in foreign language (technical terms)
Acquire and process professional information
Problem recognition, -analysis and -solving
Understand and control high-technological production processes at an operational level
Contribute to proces improvements
Collaborate in the safety and environmental policy regarding production processes
Materials used
Written course “Technologie Mouterij en Brouwerij” by R. Willaert, edited and complemented by S. van den Berg
Additional recent and/or foreign literature
E-learning system: links, figures
Study costs
Written course and copies € 15
Industrial visits: transportation costs
Study guidance
Additional tutoring on appointment
Teaching Methods
Lectures, theoretical assignments and group discussion, tutoring
Through selfstudy of non-lectured issues in the written course the theoretical insight can be acquired and adapted to the personal interest of the student
Demonstration of pilot-scale production equipment in laboratories
Industrial visits
Assessment
Maximum points: 120
Oral exam with written preparation
Possibility for assesment in second period
Lecturer(s)
Steven van den Berg
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