Processing development in malt and beer production

Course Description

Toxinogenic fungi and its growth suppression during malt production. Technological-economical aspects of malt replacement with non-malted raw materials. Reducing the energy costs. Technological-ecological importance of recycling of by-products. Aerobic propagation of brewer's yeast. Microbiological control, CIP procedure and suppression of secondary contaminations. Colloidal and biological stability of beer and procedures for their maintenance. Beer flavour stability. Production of non-alcohol, low-alcohol and light beers.

Lectures

Lectures: 15 hours

Seminars: 7.5 hours

Description of course requirements:

Preparation and defense of written seminar and oral exam

Literature

1. Esslinger H.M. Handbook of Brewing: Processes, Technology, Markets, 2009 Wiley -VCH Verlag GmbH & Co. KGaA, Weinheim (G), 2009
2. Priest F. G., Stewart G. G. Handbook of Brewing (2^nd ed.), CRC Press Taylor & Francis Group, Boca Raton (USA), 2006
3. Bamforth C. W. Brewing - New technologies, Woodhead Publishing Limited, Cambridge (UK), 2006
4. Dennis E. Briggs, D.E., Boulton C.A., Brookes P.A. Stevens R. Brewing: Science and Practice, Woodhead Publishing Limited, Cambridge (UK), 2004