NFOB15004U Brewing Summer Course 7,5 ECTS

Volume 2024/2025
Content

The course contains an introduction to the basic raw materials in brewing: malt, water and hops. We go through the basic processes in the brewhouse, the brewer's yeast, fermentation, maturation, filtration and corresponding process equipment. The process ends with packaging of beer and types of containers.

The course also contains subjects surrounding the production of beer: beer history, the role of beer in society, the Danish and international brewing industry and the basics of beer and health.

We introduce new product development, innovation and tasting of different beer styles. We make a brew in the pilot brewing plant and visit a brewery and a micro brewery. We go through the basics of brewing chemistry and microbiology, brewing calculations, brewery hygiene and CIP (Cleaning In Place), beer stability, soft drinks and supply chain management. We are looking into the pairing of beer and food.

At the end of the second week there is an exam.

Afterwards, the student will make a literature study project for 3 weeks.

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 and how they are made
  • Know most popular beer styles and their use in context with beer and food.
  • Basic understanding of the role of beer in society
  • Basic understanding of the role for beer and health

 

Skills:

  • Apply academic methodology to describe basic manufacturing beer and beer’s role in society.
  • Read and use original scientific literature regarding beer and beer manufacturing.
  • Aquire and apply ability to work in a cross-disciplinary, academic team.

 

Competences:

  • Apply academic methodology to describe basic manufacturing beer and beer’s role in society.
  • Read and use original scientific literature regarding beer and beer manufacturing.
  • Aquire and apply ability to work in a cross-disciplinary, academic team.

A selection of 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 and a micro brewery.
E) Individual week project assignment selected during the course for completion after teaching at KU SCIENCE ends.This project constitutes 3 weeks of full time study work, and the project must be approved, before the course is passed.
The course will be useful for: 1) those, who consider the MSc specialization in Brewing Science & Technology and 2) for any student, who wants knowledge of beer from a technical and a societal point of view and 3) students, who wish to study Danish and international brewery business.
It is recommended that students have passed 100 ECTS points of their bachelor programme before signing up for this course.
  • Category
  • Hours
  • Lectures
  • 62
  • Preparation
  • 30
  • Theory exercises
  • 8
  • Excursions
  • 6
  • Project work
  • 98
  • Exam
  • 2
  • Total
  • 206
Oral
Collective
Continuous feedback during the course of the semester
Credit
7,5 ECTS
Type of assessment
On-site written exam, 2 hours under invigilation
Written assignment, 3 weeks
Type of assessment details
Both written exam and individual project report must be passed. Each counts for 50 % of the grade.
Aid
Only certain aids allowed

Dictionary and calculator

Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Re-exam

Same as the ordinary exam.

If less than 10 is registered for the re-exam, the exam will be changed to oral. The oral re-exam is with the same aids as the written exam. There is 20 minutes for preparation and 20 minutes for examination. 

An unpassed project report must be re-submitted two weeks before the re-exam. 

Criteria for exam assesment

See Learning Outcome