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MVI276 Brewing

Credits (ECTS):5

Course responsible:Kim Marius Moe

Campus / Online:Taught campus Ås

Teaching language:Norsk

Limits of class size:50

Course frequency:The course is under revision. The course will be given in the autumn semester

Nominal workload:Total 150 hours: 16 hours lectures, 20 hours lab, 50 hours report/group work, 39 hours self study.

Teaching and exam period:Autumn parallel.

About this course

The course will provide a theoretical and practical overview of the basic steps in the brewing process. Students will gain an understanding of how the various steps, both during the malting of grain and the actual brewing process can have an impact on the quality of the finished product. Optimizing the individual production steps contributes to a more sustainable process while maintaining the quality of the product.

Learning outcome

KNOWLEDGE: The students will gain an understanding of what is happening at the various process steps in the production of beer, and the importance of the raw materials for the quality of the finished product. Themes such as malting, mashing, wort boiling and fermentation will be reviewed.

SKILLS: Raw material quality and composition of the recipe for different varieties of beer is important. This will be demonstrated by practical brewing where the students brew their own beer. During the brewing, the most relevant analyses will be included. A final analysis of the product will be carried out in connection with sensory evaluation. The finished product will be analysed for content of alcohol, colour, turbidity and CO2.

GENERAL COMPETENCE: The students will learn to see the connection between the different components of the recipe such as malt, hops and yeast as well as the manufacturing method, and the importance for quality of the finished product.

  • Learning activities
    Lectures, practicals in pilot plant and lab, reports.
  • Teaching support
    Canvas.
  • Prerequisites
    Basic knowledge in chemistry (KJM100 or equivalent) and microbiology (BIO130 or equivalent).
  • Recommended prerequisites
    Knowledge about cereals and fermentation.
  • Assessment method
    Written exam (3 hrs), counts 100 %.

    One written exam Grading: Letter grades Permitted aids: B1 Calculator handed out, no other aids
  • Examiner scheme
    An external sonsor evaluates exam papers.
  • Mandatory activity
    Practicals
  • Notes
    Avoid the same examination date as STAT100
  • Teaching hours

    Two hours' lecture per week.

    One 6 - 8 hours' exersise during the fall term, will be announced in Canvas pluss follow-up activities.