Taught in 3rd year Bachelor in chemistry - Main Subject: Biochemistry
Theory [A] 36.0
Exercises [B] 0.0
Training and projects [C] 0.0
Studytime [D] 160.0
Studypoints [E] 6
Level specialized
Credit contract? Unrestricted access
Examination contract? Unrestricted access
Language of instruction Dutch
Lecturer Dana Vanderputten
Reference TCCHCB03K00002
Key words
Brewing, Malting, Technology

The students gains theoretical knowledge of modern malting and brewing processes in the field of chemistry, biochemistry, physics and engineering. The student understands the overall production proces from raw materials to the final product. In addition there is an understanding of the function and application of the most important quality controls. This includes off-line analysis of the raw materials, unfinished and final products but also techniques for process control. The student gets used to other aspects of applied technology like foreign technical terms, assurance of food safety, problem analysis and quality management. The student finally gains the overall theoretical insight needed for professional activities in the production and supply industry or applied technological research

The course content is arranged in themes
  1. History, definition, production process of beer, other fermented cereal products, economic importance.
  2. Quality aspects of beer, sensory evaluation, health
  3. Water
  4. Barley, cereals and other sources of extract
  5. Production of malt
  6. Production of unhopped wort
  7. Hop en production of unhopped wort
  8. Brewers’ yeast and beer fermentation
  9. Clarification, stabilisation and correction of beer
  10. Packaging of beer
  11. Finished beer
  12. Storage and distribution of beer, dispense
  13. Cleaning and desinfection, material selection and hygienic design
  14. Support processes (a.o. steam, cooling, gasses)
  15. Management off quality and production processes
  16. Consumer and authorities; safety, liability, waste, excise


Final Objectives

Materials used
::Click here for additional information::
Written course “Technologie Mouterij en Brouwerij” by R. Willaert, edited and complemented by S. van den Berg
Additional recent and/or foreign literature
E-learning system: links, figures

Study costs
Written course and copies € 15
Industrial visits: transportation costs

Study guidance
Additional tutoring on appointment

Teaching Methods
Lectures, theoretical assignments and group discussion, tutoring
Through selfstudy of non-lectured issues in the written course the theoretical insight can be acquired and adapted to the personal interest of the student
Demonstration of pilot-scale production equipment in laboratories
Industrial visits

Maximum points: 120
Oral exam with written preparation
Possibility for assesment in second period

Steven van den Berg