This module provides students with the knowledge and practical skills of alcohol beverage technology and production. This module describes and demonstrates the process of brewing of beers, wine, cider & spirits production and distillation. It develops the theoretical knowledge base in the field of fermentation and distillation that will be underpinned with hands on technical experience and skills development both in the laboratory and industrial setting.
Lectures:
Fermented beverage production
Raw materials for fermentation
Carbohydrate Metabolism
Barley (Cultivation, structure, storage & selection)
Technology of malting (physiology, biochemical changes, and analysis
Milling and mashing
Warm maturation & cold stabilisation
Wort (separation, clarification, filtration and cooling)
Adjuncts and Hops and Hop Products
Sugar and water sources
Grapes and other fruit.
Distilled Spirit Production
Still operation
Properties of Beer, wines, ciders & spirits
Laboratory Practicals and Beverage Production:
Grain quality & sampling.
Malt hot water extract, total nitrogen, moisture content, friability, diastic power, fermentability, fermentable extract, predicted spirit yield, hop resins and essential oils, BOD, COD and water hardness.
Microbiology – fermenters & operation
Yeast manipulation & viability
Other
Visit Breweries, distilleries (Still operation) & Guest Lecturers
Lecture format with the use of audiovisual aids.
Laboratory sessions underpinning the theory and building to beverage production.
Visits to breweries and distilleries.
Guest lectures from relevant industry sector.
Critical evaluation of selected scientific literature.
Group discussions on various topics – media and current trends
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |