Home / Experimental brewing

Experimental brewing

Course Code:

8.0.1

Semester:

8th Semester

Specialization Category:

SC

Course Hours:

Ευέλικτο Ωράριο

ECTS:

12


Course Code: 8.0.1

Semester: 8th 

Course hours: flexible

ECTS: 12

 

 

LEARNING OUTCOMES

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

  • Design and execute recipes for beer production
  • To manage relations with the market, suppliers, customers
  • To manage the raw materials, products and equipment of a brewery
  • To calculate the cost of the product, the losses and the yields
  • To control and manage the production process and the quality of the product, from the raw materials to the final product, including the image of the product (labels, etc.)
  • To produce beer in real conditions
  • Evaluate results with critical thinking, know the impact of different conditions on the production process and solve production problems in real time

 

General Skills

  • Search, analysis and synthesis of data and information, using the necessary technologies
  • Adaptation to new situations
  • Decision making
  • Autonomous work
  • Teamwork
  • Work in an international environment
  • Work in an interdisciplinary environment
  • Project planning and management
  • Respect for the natural environment
  • Demonstration of social, professional and ethical responsibility

 

COURSE CONTENT

The students with the help and support of the professors:

  • They will attend lectures/seminars on special brewing topics
  • They will take on roles in the pilot brewery, similar to those in industry
  • They will undertake the support/training of volunteer students of lower semesters
  • They will be involved in the design, production, monitoring, analysis and bottling of a number of beers and deliver a full team report on each beer produced
  • They will take part in a few-day placement in a brewery to produce, analyze and bottle beer
  • They will participate in educational technical visits of breweries
  • They will undertake an individual project (design or construction)

 

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. .D. 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 Valorizing 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

 

Συναφή επιστημονικά περιοδικά

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

 

Assessment Method   

Project, assessment of participation/written reports