Key words
Brewing technology, Malting
Objectives
To obtain an in depth theoretical and practical knowledge of malting and brewing technology.
Topics
Processes that lead to the production of malt starting from barley (malting) and to the production of beer from malt and other raw materials such as adjuncts, brewing water and hops (brewery).
1. Malt production: barley; intake, cleaning, grading and transfer of barley; drying and storage; steeping; germination; kilning; treatment of malt after kilning; special malts.
2. Raw materials: hops, adjuncts, brewing water.
3. Wort production: malt milling; mashing; lautering; wort boiling; brewhouse yield; brewhouse equipment; casting of the wort; removal of the coarse break; cooling and clarifying of the wort.
4. Beer production: biology and genetics of yeast; biochemistry; propagation; fermentation and maturation; production of ale; refermentation in the bottle; beer filtration; beer stabilisation.
5. Beer container filling: filling of bottles, cans, casks and kegs.
6. Microbial control.
7. Cleaning and desinfection.
Prerequisites
Biochemistry, microbiology, molecule biology, physico-chemistry, basic engineering techniques.
Final Objectives
Materials used
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Teaching course and brewing literature.
Study costs
8 €
Study guidance
Teaching Methods
Lectures and home study.
Assessment
Oral examination
However, if a student gains a score of 7 or less on 20 on one of the different courses (parts of training items), he proves that his skill for certain subcompetencies is insufficient. Consequently, one can turn from the arithmetical calculation of the final assignment of quotas of a training item and the new marks can be awarded on consensus. Of course the examiners can judge that the arithmetic regulations mentioned in the study index card can also be used for 7 or less. For each deviation a detailed motivation ought to be drawn up. In that case one should point out that the skill for this subcompetency is proven to be insufficient, if the student didn’t pass the partim that is considered to be important for certain subcompetencies.
Lecturer(s)
Anita VAN LANDSCHOOT
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