LLEA10276 Brewing 1

Detaljer
Ansvarligt institutInstitut for Fødevarevidenskab

English TitleBrewing 1
Tidligst mulig placeringKandidat 1.år
VarighedEn blok
 
Pointværdi15 (ECTS)
 
KursustypeKandidatkursus
 
EksamenSluteksamen

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Skriftlig auditorieeksamen

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Beskrivelse af eksamen: 4 hour written exam covering all subjects taught

7-trinsskala, ekstern censur

Eksamensdatoer:
25. januar 2013
 
Forudsætninger for indstilling til eksamenMin. 80 % participation in pilot brewing, lab. exercises, plant exercises has been accomplished
 
Rammer for UndervisningThe course is organized and taught in collaboration with The Scandinavian School of Brewing (SSB).
 
BlokplaceringBlock 2
Ugestruktur: Outside 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.

 
UndervisningssprogEngelsk
 
Obligatoriske forudsætningerThe course Beverage technology or a degree as Fødevareingeniør including a brewery internship approved by LIFE and SSB
 
Begrænset deltagerantalMax 40
 
Kursusindhold
Brewing 1 is the first of the two Master Brewer courses. The course gives a theoretical background and technological solutions for the processes of malting, wort production and fermentation.
This course assumes the student possesses considerable practical experience from small and large breweries, and all aspects from raw materials to end of primary fermentation will be discussed assuming this experience. In return, the students will acquire knowledge of modern brewing science at the highest level and be able after graduation to undertake the technical management of a brewery.

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 groups will be made on a topic defined in the beginning of the course.
 
Undervisningsform
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 examples. Practical pilot brewing and laboratory experience with chemical and physical analytical methods that are used for wort - and beer production. Visits to breweries and brewery-related companies.
 
Målbeskrivelse
The course is an obligatory part of the specialization in Brewing Science & Technology as well as the Diploma Master Brewer syllabus. Students will acquire a theoretical knowledge and the skills of malting, brewing and fermentation in order, to get prepared for the Course Brewing 2.
The students will get the competences to assess malting, brewing and beer processing processes. The course is specially suited for students, who register for Brewing 2, and who wish to become Diploma Master Brewers.

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.

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.
 
Litteraturhenvisninger
Reviews, text book chapters and original scientific literature.
 
Kursusansvarlig
Axel Grøndahl Kristiansen, axelgk@life.ku.dk, Institut for Fødevarevidenskab, Tlf: 332-72433
 
Studienævn
Studienævn LSN
 
Kursusbeskrivelsesomfang
forelæsninger173
ekskursioner25
praktiske øvelser14
teoretiske øvelser16
eksamen4
forberedelse180

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