LLEA10276U Brewing 1
Volume 2013/2014
Education
MSc in Food Science and
Technology. Specialization in Brewing Science and
Technology.
Content
Brewing 1 is the first of the two Master
Brewer courses. The course gives a theoretical background and
technological solutions for the processes of malting, wort
production and fermentation.
This course assumes the student possesses considerable practical experience from small and large breweries, and all aspects from raw materials to end of primary fermentation will be discussed assuming this experience. In return, the students will acquire knowledge of modern brewing science at the highest level and be able after graduation to undertake the technical management of a brewery.
The following topics are covered in detail:
Raw materials in brewing: barley, malt, adjuncts, hops and water
Recipe development
Malting technology: steeping, germination and kilning, utilities in malting and malt specification
Wort production / technology in the Brewhouse: milling, mashing, mash separation and wort boiling
Wort Treatment: clarification, cooling and aeration
Beer Fermentation: propagation and yeast handling, fermentation and maturation
Brewing Chemistry: barley & malting, brewhouse & wort, fermentation and maturation, beer
Brewing analysis: barley, malt and wort, theory and practical exercises
Microbiology: barley, malt and yeast
Pilot brewing of beer from the students own recipe
Brewing calculations: malting and brewhouse
Biological Control
Statistical Process Control
Visit to a malting plant, a research centre, a small size brewery, a medium size brewery and a large size brewery
Project work in teams will be made on a topic defined in the beginning of the course.
This course assumes the student possesses considerable practical experience from small and large breweries, and all aspects from raw materials to end of primary fermentation will be discussed assuming this experience. In return, the students will acquire knowledge of modern brewing science at the highest level and be able after graduation to undertake the technical management of a brewery.
The following topics are covered in detail:
Raw materials in brewing: barley, malt, adjuncts, hops and water
Recipe development
Malting technology: steeping, germination and kilning, utilities in malting and malt specification
Wort production / technology in the Brewhouse: milling, mashing, mash separation and wort boiling
Wort Treatment: clarification, cooling and aeration
Beer Fermentation: propagation and yeast handling, fermentation and maturation
Brewing Chemistry: barley & malting, brewhouse & wort, fermentation and maturation, beer
Brewing analysis: barley, malt and wort, theory and practical exercises
Microbiology: barley, malt and yeast
Pilot brewing of beer from the students own recipe
Brewing calculations: malting and brewhouse
Biological Control
Statistical Process Control
Visit to a malting plant, a research centre, a small size brewery, a medium size brewery and a large size brewery
Project work in teams will be made on a topic defined in the beginning of the course.
Learning Outcome
The course is an obligatory part of the
specialization in Brewing Science & Technology as well as the
Diploma Master Brewer syllabus. Students will acquire a theoretical
knowledge and the skills of malting, brewing and fermentation in
order, to get prepared for the Course Brewing 2.
The students will get the competences to assess malting, brewing and beer processing processes. The course is specially suited for students, who register for Brewing 2, and who wish to become Diploma Master Brewers.
Knowledge
Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and normal analytical work to manage the process control. Understanding of quality and economical aspects of malting, brewing and fermentation in small as well as in large scales.
Skills
Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process. Reading and using original scientific literature.
Calculate physical and chemical processes in the malting, brewing and beer processing.
Competences
Evaluate the physical and chemical changes happening in raw materials, brewing and beer production based on literature, on lectures and partly also own experimental data and scientific literature.
The students will get the competences to assess malting, brewing and beer processing processes. The course is specially suited for students, who register for Brewing 2, and who wish to become Diploma Master Brewers.
Knowledge
Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and normal analytical work to manage the process control. Understanding of quality and economical aspects of malting, brewing and fermentation in small as well as in large scales.
Skills
Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process. Reading and using original scientific literature.
Calculate physical and chemical processes in the malting, brewing and beer processing.
Competences
Evaluate the physical and chemical changes happening in raw materials, brewing and beer production based on literature, on lectures and partly also own experimental data and scientific literature.
Literature
Reviews, text book chapters and original
scientific literature.
Academic qualifications
Qualifications
corresponding to LLEA10275 Beverage Technology or a degree as Food
Engineer including a brewery internship approved by University of
Copenhagen and Scandinavian School of Brewing.
Teaching and learning methods
Lectures, where a general
theoretical overview of the subject is presented. Theoretical
exercises that elaborate and illustrate the theoretical knowledge
by using e. g. specific real examples. Practical pilot brewing and
laboratory experience with chemical and physical analytical methods
that are used for wort – and beer production. Visits to breweries
and brewery-related companies.
Teaching takes place from 8-17 every day.
Teaching takes place from 8-17 every day.
Remarks
Minimum 80 % course
participation is expected.
Participation in team cross - functional project work is expected.
Participation in team cross - functional project work is expected.
Workload
- Category
- Hours
- Exam
- 4
- Excursions
- 25
- Lectures
- 173
- Practical exercises
- 14
- Preparation
- 180
- Theory exercises
- 16
- Total
- 412
Sign up
Self Service at KUnet
As an exchange, guest and credit student - click here!
Continuing Education - click here!
As an exchange, guest and credit student - click here!
Continuing Education - click here!
Exam
- Credit
- 15 ECTS
- Type of assessment
- Written examination, 4 hours under invigilationCovering all subjects taught.
- Exam registration requirements
- Minimum 80 % course participation is expected.
Participation in team cross - functional project work is expected. - Aid
- Only certain aids allowed
Allowed aids during exam: Basic calculator and dictionary, no textbooks, mobile phones, PCs or notes.
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
- If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- LLEA10276U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- Teaching takes place on weekdays within ordinary work hours. However, up to ten days will include activities (including overnight stays) which will exceed ordinary work hours. The dates for these activities will be announced at the start of the course.
- Course capacity
- 25 students.
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Axel Grøndahl Kristiansen
Lecturers
University of Copenhagen: Mogens Larsen Andersen, Henrik
Siegumfeldt, Birthe Møller
Scandinavian School of Brewing: Ca. 20 eksterne undervisere.
Saved on the
30-09-2013