Module Details

Module Code: ZBRE C2102
Module Title: Malt, Water, Hops and Yeast – Brewing and Distilling Raw Materials
Title: Malt, Water, Hops and Yeast – Brewing and Distilling Raw Materials
Module Level:: 6
Credits:: 10
Module Coordinator: Paula Rankin
Module Author:: Blaise Nic Phiarais
Domains:  
Module Description: The aim of this module is to allow learners to understand how raw materials including yeast affects the brewing and distilling process and the finished products.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the relevant phenotypic and genotypic characteristics of brewing yeasts.
LO2 Describe yeast growth, propagation and the fermentation cycle and explain controlling factors relevant to brewing and distilling.
LO3 Explain the relevance of yeast metabolism and explain the factors that affect alcohol, biomass and flavour production.
LO4 Relate the structure, morphology, and growth of barley grains to the production of quality malting barley.
LO5 Describe the technical and biochemical principles of malt production and brewing enzymes, along with the production and impact of water and hops in the brewing and distilling industry.
LO6 With due regard to health and safety and cGLP, develop brewery relevant practical, recording, reporting skills, in grain & malt analyses, yeast analysis, propagation, handling and storage. Integrate theory to contextualise, and analyse data obtained.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
 
Indicative Content
Brewing Yeast
Yeast classification, Yeast cell structure, budding, Characteristics of brewing yeasts. Flocculation and attenuation. Differences between lager and ale yeasts. Yeast strains. Non-Saccharomyces brewing yeast. Relevance of the polyploid yeast genome. Mutations relevant to the Brewer / Distiller. Characterisation and typing yeast strains. Molecular typing methods. Generation of new strains.
Yeast handling
Factors affecting yeast growth during propagation and fermentation. Yeast propagation from pure cultures. Importance of pitching rate viability, vitality. Fermentation cycle. Methods for cropping and yeast storage.
Fermentation: alcohol production and flavour
Aerobic and anerobic metabolism, alcoholic fermentation. Control of fermentation, Pasteur Effect, Crabtree effect. Importance of Wort; Carbohydrate and Nitrogen uptake. Factors affecting alcohol production. Factors controlling the production of desirable compounds, alcohols, esters, carbonyl and undesirable flavours.
Barley and Malting
Composition, growth and development. Barley selection, requirements for malting. The malting process including the physiological changes during malting. Biochemistry of barley germination: endosperm, starch, proteins, fats, phosphates etc. Dormancy/viability. Gibberellic acid. Enzyme activity. The chemistry of kilning. Malt Quality and Brewhouse Performance. Extraction prediction. The use of malt outside of brewing/distilling.
Water
Water quality in brewing; water hardness and ion composition. Water treatment: softening and deionization; calcium and bicarbonate ions. Chemical and microbial contamination of water. Water in cleaning, sterilizing, cooling and heating. Steam generation. Heat exchangers. Effluent treatment, waste valorisation.
Hops
Growing, Selection, diseases, harvesting and drying. Hop products, chemistry of hop constituents (acids and aroma), hop flavour stability. Chemistry of hop boiling, hop utilisation, isomerised hop extract. Hop acids and aroma.
Introduction to packaging types and technologies
Introduction to the different types of packaging and their functions. Function of a label and label information.
Site Visit(s)
Visit to a Malting Plant, Brewery, Distillery
Practicals
Integrated practicals complementing both as aspects of the module will occur. Cross module assessment with Microbiology will occur. Suggested practicals. 1. Macroscopic and microscopic observation of brewing and other yeast 2. Aseptic cultivation and handling and storage of yeasts on solid and liquid media. 3. Direct and indirect enumeration. 4. Isolation and characterisation of new and standard brewing yeasts. 5. Spoilage, sanitation, monitoring and control. 6. Propagation, pitching, fermentation and cropping in Lab-scale beer fermentation. 7. Post-fermentation beer processing – clarification, centrifugation and maturation. 8. Yeast flocculation – the effect of ions and water type. 9. Comparison of brewing yeast strains – flavour production by yeast. 10. Moisture content of barley/malt. 11. Protein content. 12. Enzyme Activity. 13. Grain viability/capacity/energy/dormancy. 14. Friability. 15. Mycotoxin analysis. 16. Extract estimation.
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment25.00%
Project25.00%
Practical50.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Other % of Total Mark 25
Timing n/a Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
A mix of appropriate formative and summative assessment accompanied by feedback as appropriate eg MCQ, Short answer questions, oral, short assignment/ Site visit report. In class activities. Group and peer learning.
Project
Assessment Type Project % of Total Mark 25
Timing n/a Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
Project (10%): Frame a question based on raw materials. Scope and plan the project. Find and organize information from credible sources/ practical data obtained. Written Report/ Poster /Presentation (10%): Preparation of report/ Poster. Reflection on learning. Performance Evaluation (5%): Oral defence to peers and others.
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing n/a Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
Strategies will be used for the assessment of the practical component that encourage not only the development of key practical and reporting competencies but also the appropriate scientific thinking, research and enquiry, reflection, analysis, group learning and communication skills will be used via electronic and conventional means as appropriate. The use of prepractical assessment will encourage engagement.
No End of Module Formal Examination

Part Time

Continuous Assessment
Assessment Type Examination % of Total Mark 25
Timing n/a Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
MCQ, Short Paragraphs, Verbal Assessments
Project
Assessment Type Project % of Total Mark 25
Timing n/a Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
Data from lecture material, independent learning, site visits, practicals and assignments can be used to produce a project in a group or single setting at the end of the module.
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing n/a Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
Laboratory write up/ assignments where theory is applied to practical/ video assessment
No End of Module Formal Examination
Reassessment Requirement
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory class 12 Weeks per Stage 6.00 72
Practicals Contact Laboratory class 12 Weeks per Stage 4.00 48
Independent Learning Non Contact Facilitation of more in-depth learning and reinforcement of material covered in theory and practical sessions. 15 Weeks per Stage 8.67 130
Total Weekly Contact Hours 10.00
Workload: Part Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Laboratory Contact theory/practical class 15 Weeks per Stage 3.00 45
Independent Learning Non Contact No Description 15 Weeks per Stage 3.67 55
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Briggs, D. E, Hough, J. S, Stevens, R & Young, T. W. (1981), Malting and Brewing Science: Malt and Sweet Wort, Volume 1, 2nd edn. Springer, USA, [ISBN: 9780412165801].
  • Hieronymus, S. (2012), For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops, 1st edn. Brewers Publications, Boulder, CO. ISBN: 9781938469015, [ISBN: 1938469011].
  • IT Carlow. Practical Manual IT Carlow.
  • Kunze, W. (2014), Technology Brewing & Malting, 5th edn. VLB, Berlin, [ISBN: 9783921690772].
  • Mallett, J. (2014), Malt: a practical guide from field to brewhouse, 1st edn. Brewers Publications, Boulder, CO. ISBN: 9781938469121, [ISBN: 1938469127].
  • Palmer, J, & Kaminski, C. (2013), Water: A Comprehensive Guide for Brewers, 1st edn. Brewers Publications, Boulder, CO. ISBN: 9780937381991, [ISBN: 0937381993].
  • Graham G. Stewart. (2018), Brewing and Distilling Yeasts, Springer, p.423, [ISBN: 9783319691268].
  • White, C, & Zainasheff J. (2010), Yeast: The Practical Guide to Beer Fermentation, 1st edn. Brewers Publications, Boulder, CO. Available from: ProQuest Ebook Central. [25 March 2021]. ebook ISBN: 9780937381960, [ISBN: 0937381969].
Supplementary Book Resources
  • Bamforth, C. W. (2002), Standards of Brewing: a practical approach to consistency and excellence, 1st edn. Brewers Publications, Boulder, CO, p.209, [ISBN: 9780937381793].
  • Coles, R & Kirwan, M. J. (2011), Food and Beverage Packaging Technology, 2nd edn. Wiley-Blackwell. Available from: ProQuest Ebook Central. [25 March 2021] ebook ISBN: [9781405189101], [ISBN: 9781405189101].
  • DeVries, J. W, Trucksess, M. W & Jackson, L. S. (2002), Mycotoxins and Food Safety, 2nd edn. American Chemical Society, Springer, ISBN: [9780306467806], [ISBN: 9780306467806].
  • Feldmann, H. (2010), Yeast : Molecular and Cell Biology, 1st edn. Wiley-Blackwell, Weinheim. ebook Available at: https://search.ebscohost.com/login.aspx?direct=true&AuthType=ip,shib&db=nlebk&AN=1103956&site=ehost-live [Accessed: 25 March 2021]. ISBN: 9783527644865, p.348, [ISBN: 9783527326099].
  • Feldmann, H. (2012), Yeast: Molecular and Cell Biology, 2nd Edition, 2nd edn. Wiley-Blackwell, Weinheim., [ISBN: 9783527332].
  • Fix, G. (1999), Principles of Brewing Science Principles of Brewing Science: A Study of Serious Brewing Issues, 2nd edn. Brewers Publications, Boulder, CO. Available from: ProQuest Ebook Central. [25 March 2021]. ebook ISBN: 9781938469190, [ISBN: 9780937381748].
  • Inoue, T. (2008), Diacetyl in Fermented Foods and Beverages, 1st edn. ASBC, St. Paul, MN. ISBN: [9781405189101], [ISBN: 9781881696155].
  • Mosher, M. D. (2016), Brewing science: a multidisciplinary approach, 1st edn. Springer Berlin Heidelberg, NY, [ISBN: 9783319463933].
  • Priest, FG, & Campbell, I (eds). (2003), Brewing Microbiology, 3rd edn. Springer, USA, [ISBN: 9780306472886].
  • Shewry, P. R & Ullrich, S. E. (2014), Barley: chemistry and technology, 2nd edn. AACC, ISBN: [1891127799], St. Paul, Minnesota, p.322, [ISBN: 9781891127793].
Recommended Article/Paper Resources
Other Resources
Discussion Note: