This module provides students with deep knowledge and practical skills of alcohol beverage technology and production. This module gives significant focus to the process of brewing of beers and related fermented beverages such as cider, wine and kombucha.
This module builds the theoretical knowledge of the students on the key base raw materials, namely barley, malt, maize, rice, and wheat. Additionally students are equipped with an in depth understanding of hops and the various hop products and techniques used in modern breweries. There will be a focus on the sustainable use of resources with a focus on regenerative agriculture, energy recovery, water treatment, effluent production & treatment.
Significant focus is given to the brewhouse operations of milling, mashing, wort separation, boiling, fermentation, warm and cold maturation.
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 create a kombucha or cider. This will be supported by the advanced sensory & analytical techniques used to ensure the quality of final product.
Lectures:
Cider & kombucha production process
Advanced Barley (Cultivation, structure, storage & varietal selection)
Technology of malting (physiology, biochemical changes during steeping/germination/kilning, and analysis)
Advanced adjuncts (including Barley, Wheat, Maize, rice, Cassava, and sorghum)
Agronomy of Hops, varietal compositions and differences.
Hop products (physically and chemically processed)
Brewhouse operations
Grain storage & handling.
Milling (roller, wet and hammer)
Mashing & separation technology (Mash tun, Mash Conversion Vessel & Lauter Tun, Mash filter)
Wort boiling principles and systems
Fermentation technologies (FV shape, fixed time fermentation, recirculation techniques)
Marm maturation & cold conditioning
Non alcoholic Beer production methods
Laboratory Practicals and Beverage Production:
Cider & kombucha fermentation
Milling, Mashing, Wort Separation & Boiling
Fermentation, maturation, dry hopping & packaging
Lecture format with the use of audiovisual aids.
Visits to breweries, distilleries, retailers and packing plants.
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 | 60 |
| Other Assessment(s) | 40 |