Module Details

Module Code: ZSCI C1101
Module Title: Current Concepts in Brewing and Distilling Science
Title: Current Concepts in Brewing and Distilling Science
Module Level:: 6
Credits:: 5
Module Coordinator: Paula Rankin
Module Author:: Blaise Nic Phiarais
Domains:  
Module Description: The aim of this module is to introduce students to third level, scientific thinking, current concepts, and particularly as they relate to the brewing and distilling processes and practices.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Summarise the principle raw materials ‘Food’ and processing aids for brewing and distilling
LO2 List and describe the principles of the stages in brewing and distilling using the relevant technical terms
LO3 Present relevant scientific information accessed from a wide range of scientific resources
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
None.
 
Indicative Content
Transition to third level
Learning to learn, accessing information from electronic resources, scientific communication (academic writing and referencing), working in teams, time management, taking responsibility for and improving one’s own learning and performance, leadership
Introduction to the brewing industry
Introduction to brewing and distilling raw materials and methods of production, sequence of events, packaging, terminology
Introduction to the distilling industry
Overview of the production of potable spirits -cereal-based whiskies, lolasses-based spirits (rum), Grape-based spirits (brandies), Neutral Spirit (gin/vodka) – cereal/molasses/grape, packaging, terminology
Alcohol awareness
Ethanol, its production and use, health impacts and alcohol abuse, addiction, support
The industry
History, case studies, current concepts and trends, start-ups, funding, marketing, innovation and entrepreneurship, ethical considerations and issues, legislation
Site Visit(s)
Visit to a Malting Plant, Brewery, Distillery
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment50.00%
Project50.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Other % of Total Mark 50
Timing n/a Learning Outcomes 1,2,3
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 50
Timing n/a Learning Outcomes 1,2,3
Non-marked No
Assessment Description
Brewing and Distilling project consisting of *Project (20%): Frame a question based on module content. Scope and plan the project. Find and organize information from credible sources. *Written Report/ Poster /Presentation (20%): Preparation of report/ Poster. Reflection on learning. *Performance Evaluation (10%): Oral defence to peers and others.
No Practical
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 4.00 48
Independent Learning Non Contact Facilitation of more in-depth learning and reinforcement of material covered in theory sessions 15 Weeks per Stage 5.13 77
Total Weekly Contact Hours 4.00
 
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].
  • Hough, J. S, Briggs, D.E, Stevens, R & Young, T. W. (1982), Malting and Brewing Science: Hopped wort and beer, Volume 2, 2nd edn. Chapman & Hall, UK. ISBN: [9780412165900], [ISBN: 0412165902].
  • 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].
  • Mosher, M. D. (2016), Brewing science: a multidisciplinary approach, 1st edn. Springer International Publishing, Switzerland, [ISBN: 9783319463933].
  • Palmer, J, & Kaminski, C. (2013), Water: A Comprehensive Guide for Brewers, 1st edn. Brewers Publications, Boulder, CO. ISBN: 9780937381991, [ISBN: 0937381993].
  • 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].
This module does not have any article/paper resources
Other Resources
  • Journal of the Institute of Brewing (JIB). (1980), Website, Access via Wiley Online through IT Carlow Library website,
    https://www.library.itcarlow.ie
  • Journal of the American Society of Brewing Chemists (ASBC). (1976), Website, Access via Taylor & Francis Online through through IT Carlow Library website, American Society of Brewing Chemists,
    https://www.library.itcarlow.ie
Discussion Note: