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 and other fermented beverages as well as the distilling of spirits.
It develops the theoretical knowledge of the students on the key raw materials and processes involved in the industrial production of beers and spirits including milling, mashing, wort separation, boiling, fermentation, maturation, distillation and aging.
This knowledge will be underpinned with hands on technical experience and skills development in the laboratory where students will design their own recipes, brew their own beers and distil their own spirits as well learning the basic analytical techniques used to ensure the quality of final product.
| Lectures: Fermented beverage production: History & Current Trends Raw materials for fermentation Barley basics (Agronomy & Morphology) Principles of Malting (physiology, biochemical changes, and analysis) Adjuncts Hops and Hop Products
Milling and mashing Wort/Wash (separation, boiling, clarification and cooling) Fermentation & Conditioning Batch Distillation Spirit Maturation Compounding and flavouring of spirits.
Laboratory Practicals and Beverage Production: Hop harvesting & processing Recipe Design & calculations Milling techniques & grist analysis Wort Separation & boiling Fermentation, maturation & packaging Batch Distillation & wood aging Compounding & flavouring spirits Practical learning may be enhanced by the support of local brewers & distillers |
Lecture format with the use of audiovisual aids.
Laboratory sessions underpinning the theory and building to hands on beverage production.
Visits to a local brewery and distillery.
Critical evaluation of selected scientific literature, media articles and podcasts.
Group discussions on various topics – media and current trends
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |