NFOB15004U Brewing Summer Course 7,5 ECTS

Volume 2026/2027
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.

Learning Outcome

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 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
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.
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.
  • Category
  • Hours
  • Lectures
  • 43
  • Preparation
  • 54
  • Theory exercises
  • 8
  • Practical exercises
  • 15
  • Excursions
  • 5
  • Project work
  • 80
  • Exam
  • 1
  • Total
  • 206
Oral
Collective
Continuous feedback during the course of the semester
Credit
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 assesment

See Learning Outcomes