Brewing Technology

Course Coordinator

ECTS points:
4

Program:
preddiplomski

Course number:
53710

Course Description

COURSE CONTENT

1. Raw materials and wort production for standard beers

L: Raw materials and wort production processes (3 h)

S: Calculation of raw materials for standard beers production (2 h)

P: Mashing and wort production (4 h)

2. Wort lautering, boiling and clarification processes

L: Wort lautering, boiling and clarification processes (3 h)

P: Wort lautering, boiling, trub separation, aeration and wort inoculation by yeast (4 h)

3. Yeast propagation processes for beer production

L: Yeast metabolism and yeast propagation techniques for beer production 4 h)

S: Calculation of yeast concentration for wort fermentation process (2 h)

4. Techniques for wort fermentation and beer maceration

L: Techniques for wort fermentation and beer maceration (3 h)

P: Preparation, conduction and control of the wort fermentation and beer   maceration in cylinder-conical fermenters (8 h)

5. Beer clarification and packaging

L: Beer clarification processes and beer packaging in different packages (bottles, cans and kegs) - (3 h)

S: Calculation of the quantity of compounds for beer colloidal stabilization and determination of beer pasteurization parameters (2 h)

6. Modern processes for standard and special beer types production

L: Modern processes for standard and special beer types production (2 h)

S: Calculation of raw materials for special beer types production (2 h)

7. Monitoring and control of beer production and systems for recycling and managing of by-products and waste materials from beer production

L: Monitoring and control of beer production and beer quality (2 h)

L: Systems for recycling and managing of by-products and waste materials from beer production (2 h)

8. Processes for cleaning and disinfection of equipment and plant for    beer production

L : Processes for cleaning and disinfection of equipment and plant for beer production (2 h)

LEARNING OUTCOMES

  • compose grist and calculate the quantity of raw materials for beer production
  • establish and manage the wort production from malt, adjuncts and sugar syrups
  • establish and manage the wort boiling and clarification processes as well as wort inoculation by yeast
  • establish and manage the process of yeast propagation (anaerobic and aerobic) for beer production
  • establish and manage the wort fermentation and beer maturation processes in different fermenter types
  • establish and manage beer clarification and packaging in different packages (bottles, cans and kegs)
  • establish and manage the high gravity brewing process as well as special beer production processes
  • design and manage monitoring and control systems for beer production lines and beer quality
  • design and manage systems for cleaning and disinfection of equipment and plant for beer production
  • establish and manage systems for recycling and managing of by-products and waste materials from beer production