Brewing Summer Course 3

About

Basic raw materials in brewing: Malt, Water, Hops
Basic Proces: Brewhouse, Brewer's yeast,
Fermentation, maturation and filtration, process equipment
Beer Packaging; Container types.
Beer history
The role of beer in society
The Danish and International Brewing Industry
Beer and health; the basics plus
New product development and innovation
Beer styles; introduction and taste tasting
Visit to a brewery and a micro brewery
Pilot brewing
Beer Chemistry and Microbiology, the basics
Brewing calculations
Brewery hygiene and CIP
Beer stability, the basics
Soft drinks
Supply chain management, the basics
Pairing beer and food
3 week project
Exam

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.

Target group

Bachelor

Course aim

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.

Fee info