NFOK14016U Brewing 1
The course gives a theoretical background and technological
solutions for the processes of malting, wort production and
fermentation.
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.
Students will acquire a theoretical knowledge and the skills of
malting, brewing and fermentation in order and get the competences
to assess malting, brewing and beer processing processes.
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.
Reviews, text book chapters and original scientific literature.
Teaching takes place from 8-17 every day.
- Category
- Hours
- Exam
- 4
- Excursions
- 25
- Lectures
- 173
- Practical exercises
- 14
- Preparation
- 180
- Theory exercises
- 16
- Total
- 412
As
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Continuing Education - click here!
- Credit
- 15 ECTS
- Type of assessment
- Written examination, 4 hours under invigilationCovering all subjects taught.
- Exam registration requirements
- Approval of minimum 80% of written assignments given
irregularly during the course
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
Fullfilment of learning outcomes
Course information
- Language
- English
- Course code
- NFOK14016U
- 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
- Max. 25
- 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 external teachers.