NFOK21003U Brewing Process and Technology

Volume 2024/2025

MSc Programme in Food Science and Technology


The course gives a theoretical background and technological solutions for the processes of fermentation, beer processing and utilities.

The following topics are covered in detail:

  • Beer Fermentation: propagation and yeast handling, fermentation and maturation
  • Beer Processing: filtration, stabilization, high gravity brewing, carbonation, bright beer
  • Tanks & Pipe Systems: equipment
  • Brewing calculations: fermentation and beer processing
  • Biological Control, Cleaning & Disinfection
  • Standard 4 Mio hl Brewery
  • Utilities: heating, cooling, compressed air, carbon dioxide, electrical supply, Energy and Water Consumption, Waste water treatment, Process Control, Resource Management and Recovery
  • Beverage Plant Maintenance
  • Visit to a small size brewery, a medium size brewery and/or a large size brewery and to a supplier.


Three topics, defined in the beginning of the course, will be discussed in teams. The student will make individual asssignments based on the team discussions.

Learning Outcome

Students will acquire a theoretical knowledge and skills of fermentation, beer processing and utilities and get the competences to assess fermentation, beer processing, cleaning and utilities processes.


  • Identify and describe the processes in a standard brewery with respect to physical and chemical changes of fermentation, beer processing and utilities to technically manage the process and the plant.


  • Apply concepts from chemistry, microbiology and food process technology to describe the beer manufacturing process.
  • Reading and using original scientific literature.
  • Calculate physical and chemical processes in fermentation, beer processing and utilities.


  • Evaluate the physical and chemical changes happening in fermentation and beer production based on literature, on lectures and partly also application of observations aquired during plant visits.

See Absalon for a list of course literature. In general, reviews, text book chapters and original scientific literature will be included

In depth knowledge about brewing raw materials, malting and brewing at the level of the course Brewing and Raw Materials is recommended.

Academic qualifications equivalent to a BSc degree is recommended.
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-life examples. There will be weekly assignments, which will be reviewed in plenum. Visits to breweries and brewery-related companies.
  • Category
  • Hours
  • Lectures
  • 50
  • Preparation
  • 82
  • Theory exercises
  • 30
  • Excursions
  • 16
  • Project work
  • 25
  • Exam
  • 3
  • Total
  • 206
Continuous feedback during the course of the semester
7,5 ECTS
Type of assessment
On-site written exam, 3 hours under invigilation
Type of assessment details
Exam consists of a final written test with a total duration of 3 hours covering all subjects taught.
Exam registration requirements

Three written assignments has to be handed in during the course and approved by the course coordinators.

Only certain aids allowed

Allowed aids during written exam:  Basic calculator, book of brewing calculation formulas and dictionary.

No textbooks, mobile phones or notes are allowed.


Marking scale
7-point grading scale
Censorship form
External censorship

Non-approved reports must be handed in three weeks prior to the re-exam and approved 2 weeks prior to the re-exam.

If 10 or fewer register for the reexamination in  the written exam  the examination form will be oral. In this case, there will be 20 minutes for preparation and 20 minutes exam.  

Allowed aids during exam: Basic calculator, book of brewing calculation formulas and dictionary. No text books, mobile phones, PC's or notes are allowed

Criteria for exam assesment

See learning outcome