Key words
Brewery technology
Objectives
To obtain an in depth theoretical and practical knowledge of malting and brewing technology.
Topics
Processes that lead to the production of malt starting from barley (malting) and to the production of beer from malt and other raw materials such as adjuncts, brewing water and hops (brewery).
1. Malt production: barley; intake, cleaning, grading and transfer of barley; drying and storage; steeping; germination; kilning; treatment of malt after kilning; special malts.
2. Raw materials: hops, adjuncts, brewing water.
3. Wort production: malt milling; mashing; lautering; wort boiling; brew house yield; brew house equipment; casting of the wort; removal of the coarse break; cooling and clarifying of the wort.
4. Beer production: yeast technology and propagation; fermentation and maturation; production of ales; refermentation in the bottle; beer filtration; beer stabilization.
5. Beer container filling: filling of bottles, cans, casks and kegs.
Practical part: malt and beer production in the laboratory on a pilot scale, visits to maltings and breweries.
Prerequisites
Biochemistry, microbiology, molecule biology, physico-chemistry, engineering and biochemical techniques.
Final Objectives
General scientific competences (AWC1, 2 and 3)
The course is strongly based on the scientific and technological experience of the lecturer. The students obtain the scientific attitude to solve technological problems.
Specific competences (SC4 and 6)
The students are involved in up to date biochemical techniques and applications and can valorise these in practice.
General engineering competences (AIC1, 2, 3 and 4)
The students are able to implement scientific-disciplinary insights on complex engineering technical problems and can use relevant new technologies and/or theories.
The students are able to design, research, analyse, diagnose and carry out research assignments independently on the level of a beginning researcher.
Materials used
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Teacher’s course, background information, scientific and technical literature.
Study costs
About € 10 to buy the course material.
Study guidance
Possibility to consult the teacher after the lecture/exercise or by appointment.
Teaching Methods
Lectures, exercises, individual reports, group reports, home study, company visits.
Assessment
Theory (oral/written examination): 80%
Exercises (permanent evaluation and report evaluation): 20%
A weighted average is used to compute the final score for a training item.
However, if a student gains a score of 7 or less on 20 on one of the different courses (parts of training items), he proves that his skill for certain sub-competences is insufficient. Consequently, one can turn from the arithmetical calculation of the final assignment of quotas of a training item and the new marks can be awarded on consensus.
Lecturer(s)
Anita Van Landschoot
Dana Vanderputten
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