Module description: Beer and fermented beverages are brewed all over the world. It is important that brewers and the other people who work in the beer industry can critically evaluate a beer according to style and analysis the faults in the beverage due to the fermentaion, packaging or service. Consumer preference is to be served good quality beers that are to style, served at the correct temperature, in a hygienic and safe way. Understanding the brewing faults that can show in beer, how to manage, serve beer and set up dispensing equipment correctly is a skill that is required for the industry.
Module aim: To provide learner's with a systematic understanding of knowledge and practical skills to evaluate different beer styles and their associated flavour profiles and to understand the equipment and service of a draught system.
Historical background
The evolution and literature in the field of local, national and international beers. The value of the Irish and International beer markets.
The Brewing Process
Raw materials and production process / processing beer for packaging and sale
World of beers reviewed.
Major Beer categories and styles, strengths, local produces and cultural influences.
Glassware Management
Correctly cleaned glasses, glass washing machines, rinse aids, glass washing systems and techniques, presentation techniques, different glassware types
Cider and other 'brewed or fermented ' beverages
production, types and service techniques of cider and other beverages that are on trend and brewed/fermented
Brewery site visit / Guest Lecturer/ panel discussion
opportunity to compare and contrast the operational and management issues concerned between the large breweries and small microbreweries
Introduction to Draught dispense skills
Introduction to the storage, dispense techniques, importance of cleaning, crafted presentation, key procedures
Gas dispense systems
Operational and identification of the different types of gas systems, bulk gas blending, direct gas blending, cylinder gas blending, safety issues and best practices.
Cooling systems
Management and fault finding, python systems, in-line coolers, bottle coolers, extra cold classic coolers, trends and new systems.
Beer Line Maintenance
diagnostic record cards, detergents, wash bottles, sockets, multiple and single line cleaning, safety issues, detergents and waste reduction techniques
Cellar Management
Fault finding techniques within cellar management and draught dispense management (Beer lines, t-piece, tapping heads, dispense taps, fob detectors, changing kegs, quality assurance. Activities to enhance quality draught dispensing.
Overview of whole draught system, Presentations, Revision and assessment
Overview of complete process, final presentations group projects and other assessments
Traditional face-to-face learning and practical-based learning will be used in the module. The module will be student-centred and students will be expected to participate and lead discussions.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |