Course overview
Brewing Technology and Beer Production III will offer students a comprehensive introduction to the science and technology underpinning the composition and manufacture of beer. Students will gain a detailed theoretical understanding of the role of the raw ingredients of beer production (water, fermentable materials, flavouring materials, yeasts and bacteria) and the processes by which these are used in beer formulation and creation. Through participation in sensory classes, compulsory visits to industrial sites including maltings and large and small-scale breweries, and practical exercises in brewing at small and intermediate scales, students will become familiar with all aspects of beer production, and be able to design, brew and evaluate beers.
Course learning outcomes
- Discuss the role of the major raw ingredients in beer composition and its sensory properties.
- Explain the processes by which the raw ingredients are transformed during the brewing process.
- Identify the tastes, flavours and aromas associated with the key international beer styles in modern production.
- Identify the major faults in beers, and describe the practices for minimisation of microbial and oxidative spoilage.
- Plan and implement the production of beer according to a selected style.
- Work in a group to prepare and critique written and oral presentations