Brewing Technology

Course Code: 6.4

Semester: 6th Semester

Category: Compulsory

Course Hours: 4h Th + 4h Lab

ECTS: 13

 

LEARNING OUTCOMES

After the end of the course students will be able to:

• To know the ingredients for the production of beer
• To have an understanding of the biological, enzymatic and chemical processes that take place during brewing.
• To carry out the required analysis of raw materials, intermediate and final products.
• To produce beer (brewing).
• To know the factors that affect each stage of production and their effect on the production process and the quality of the product
• To evaluate the results with critical thinking and to propose ways for improvement
• To know the machinery and equipment used by breweries.

 

General Skills

• Theoretical thinking and ability to transform theory into practice.
• Ability to apply knowledge to problem solving in Malting & Brewing Science and Technology.
• Ability to search, analyze and synthesize data and information from the international literature and use the necessary technologies related to the presentation of research results.
• Acquisition of the appropriate theoretical and practical knowledge background to enable further education at the level of post-graduate specialization.
• Search, analysis and synthesis of data and information, also using the necessary technologies
• Adaptation to new situations
• Decision making
• Autonomous work
• Teamwork
• Work in an interdisciplinary environment
• Project planning and management
• Respect for the natural environment

 

COURSE CONTENT

Theoretical part

1. Introduction to brewing. Brewing history. Raw materials and stages of brewing
2. Types and quality characteristics of malts and additives for brewing
3. Brewery water categories, quality characteristics and specifications
4. Hops, quality characteristics and specifications
5. Stages of beer production (Milling, Mashing, Filtration of wort, Boiling- Addition of hops, Removal of sediments, Production of green beer,
6. Brewing yeasts, categories, characteristics, beer fermentation and maturation technology
7. Stabilization of beer, Packaging, Pasteurization.
8. Qualitative and quantitative control at the various stages of brewing.
9. Categories and types of beers.
10. New technologies in the production of beer. Production of special types of beer.
11. Classic and modern methods of beer quality control. Physicochemical and microbiological analyses
12. Sensory control of beer. Defects of beer and ways to avoid them.
13. Utilization of brewery by-products, waste management. Techno-economic details of brewery installation and operation

 

Laboratory 

1. Introduction-Stages of beer production and raw materials. Malt specifications. Brewing water, specifications, treatment and quality control. Characteristics of water for brewing – Measurements of Alkalinity, Hardness, Conductivity, TDS, ions, pH, etc.
2. Hops, specifications and evaluation of quality, hop products. Hop characteristics for brewing – α & β acid measurements, HSI index, % essential oils
3. Yeasts, special characteristics of brewing yeasts, production of pure culture and its maintenance, recovery and reuse of yeasts, use of dry yeast, yeast quality control
4. Production of wort (double laboratory) Milling of malt, Mashing, Filtration, Boiling-Addition of hops, Removal of hot sediment, Cooling, Aeration, Removal of cold haze. Receipt of wort (original gravity/plato & pH), yeast Inoculation/start of fermentation
5. Production of green beer (Separation of yeasts), Maturation-Stabilization. Determination of final degree of beer fermentation. Determination of final density (real & apparent attenuation), alcohol content.
6. Determination of acidity, pH, bitterness units IBU of beer. color,
7. Determination of turbidity, foam, overpressure/carbon dioxide in beer.
8. Calculations of production yields per stage and in total, degree of fermentation (apparent & real), wort production yield, calculation of initial wort extract and taxes, calories, etc.
9. Determination of diacetyl, polyphenols, nitrogenous compounds (total, digestible, ammonium nitrogen), etc.
10. Visit to industries (breweries, etc.)
11. Sensory evaluation of beers
12. Assessment of knowledge, abilities, skills

 

RECOMMENDED BIBLIOGRAPHY

1. H. Palmer, Cereals in malting and brewing. In Cereal Science and Technology, Aberdeen University Press, Scotland, 1989.
2. H. Palmer, Cereal science and malting technology-The future. Journal of the American Society of Brewing Chemists 50(4):121-129, 1992.
3. J. Lewis and T. W. Young, Brewing, Chapman & Hall, 1995.
4. E. Briggs, C.A. Boulton, P.A. Brookes and R. Stevens. Brewing Science and practice. 2004 Woodhead Publishing Limited and CRC Press, LLC
5. M. Eslinger Handbook of Brewing: Processes, Technology, Markets. 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
6. J. Lewis & C.W. Bamforth. Essays in Brewing Science. 2006. Springer Science+Business Media, LLC
7. W. Bamforth. Brewing New technologies. 2006, Woodhead Publishing Limited •
8. Kunze. Technology of Brewing & Malting. 2004. VLB Berlin. Germany.
9. G. Priest, G.G. Stewart. Handbook of brewing. 2nd ed. 2006. Taylor & Francis Group, LLC
10. Katherine Smart. 2008. Brewing Yeast Fermentation Performance. Wiley
11. Chris Boulton and David Quain (Editors). 2007. Brewing Yeast and Fermentation. Wiley
12. G. Priest. 2013. Brewing microbiology. Springer
13. Annie Hill (Editors). 2015. Brewing Microbiology-Managing Microbes, Ensuring Quality and Valorising Waste. Woodhead Publishing. Elsevier
14. Nicholas A. Bokulich and Charles W. Bamforth. 2017. Brewing Microbiology: Current Research, Omics and Microbial Ecology. Publisher: Caister Academic Press
15. Pires, Eduardo, Brányik, Tomáš. 2015. Biochemistry of Beer Fermentation. Springer International Publishing

 

Related Scientific Journals

• Journal of The Institute of Brewing (JIB-IBD)
• Journal of the ASBC
• Brewing Science
• Cerevisia

 

Assessment Method  

Project and Final written examination