270107 Beverage Technology

Responsible DepartmentDepartment of Food Science

Earliest Possible YearMSc. 1 year
DurationOne block
Credits7.5 (ECTS)
Level of CourseMSc
ExaminationFinal Examination

written examination

Written Exam in Lecturehall

Some Aid allowed
Dictionary, Calculator

Description of Examination: Three hours written examination

7-point scale, internal examiner

Dates of Exam:
10 November 2011
Organisation of TeachingLectures, theoretical exercises, and practical experimental work.
Block PlacementBlock 1
Week Structure: A
Language of InstructionEnglish
Optional PrerequisitesBachelor in Food Science or similar background from other educations
Course Content
Raw materials in brewing: Barley, malt, adjunct, water and hops.
Malting technology: Steeping, germination and killning
Brewhouse technology: Milling, mashing, lautering, boiling,
Wort treatment: Clarification, cooling, aeration
Pilot brewing: The students brew one brew in a microbrewery
Brewers' Yeast: Microbiology, yeast morphology, cell counting, yeast handling
Microscopy of yeast: Practical demonstrations of brewers' yeast + other organisms
Primary fermentation: Technology, processes, fermenter types
Secondary fermentation: Technology, processes, equipment
Beer stabilisation: Chemical stability, stabilizers, processes
Chemical analysis: Modern brewery analysis work, EBC - methods, equipment
Beer analysis: Basic wort - and beer chemical analysis in practical exercise
Brewery hygiene and CIP: Principles for design of hygienic equipment, simple tests
Pasteurisation: Flash - and tunnel pasteurisation, PU - concept
Sample plans : Chemical and microbiological samples
Beer filtration: Beer filtration principles, kieselguhr filters, other filters
Beer Packaging: Beer bottling, canning and kegging
Beer calculations: Original Gravity, Degree of Fermentation, other parameters
Brewery capacity: Factors impacting brewery output capacity
Beer chemistry: Carbohydrates in wort, formation of alcohol, diacetyl, other
Beer Styles: Classic top - and bottom fermented beer styles
Cider juice: Apples, manufacturing of cider juice and concentrate
Cider fermentation: Fermentation and finishing of Cider juice to Cider
Teaching and learning Methods
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 world examples. Practical pilot brewing and limited laboratory experience with chemical and physical analytical methods that are used for wort - and beer production.
Learning Outcome
Students will acquire a general and basic theoretical understanding of the different steps of beer production. The course will specifically prepare students who have not yet completed practice in a brewery for the Courses Brewing 1 and Brewing 2.

Identify and describe the processes in a standard brewery with respect to physical and chemical changes of raw materials, beer processing and the normal analytical work related to carry out process control.

Apply concepts from chemistry, microbiology and food technology to describe the beer manufacturing process.
Reading and using original scientific literature related to brewing science.
Present orally and in writing phenomena and basic principles that are associated with modern brewing practice.

Evaluate the physical and chemical changes happening in barley, malt and hops during beer production based on mostly literature, but partly also based on own experimental data and scientific literature.
Course Literature
Collection of reviews, book chapters, and original scientific literature.
Course Coordinator
Henrik Siegumfeldt, hsi@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33286
Study Board
Study Committee LSN
Work Load
theoretical exercises8