Module Details

Module Code: BREW H3R02
Module Title: The Brewing Process
Title: The Brewing Process
Module Level:: 7
Credits:: 10
Module Coordinator: Paula Rankin
Module Author:: Blaise Nic Phiarais
Domains:  
Module Description: The aim of this module is to provide students with an understanding of the brewing process including malt processing, mashing and wort separation and boiling
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the stages involved in the malting process including steeping, germination and kilning and be able to conduct the analyses required to detect malt quality
LO2 Explain the milling process including malt handling procedures, techniques used during grist preparation and the different mill types, evaluate the effects of milling on the composition and quality of the final product
LO3 Articulate the biochemical and physiological reactions during mashing and relate these to enzymes in brewing. Predict wort production from wort composition and separation and explain wort boiling.
LO4 Explain the processes required to remove hop and hop product debris from wort, and examine the processes involved in wort clarification, cooling, dilution and aeration
LO5 Explain in detail the technical and biochemical principles of wort fermentation, beer maturation and storage
LO6 With due regard to health and safety and cGLP, develop the brewery relevant practical, recording, reporting techniques and skills required for the brewing process. 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
Barley
Barley intake, storage, drying, separation and grading
The malting process
Steeping, steep regimes and air rests; germination, moisture, temperature, biochemical changes, malting loss; kilning, free drying, forced drying, curing, kiln technology, biochemistry of kilning; malt analysis, malt quality, speciality malts
Water
Consideration of water chemistry for mashing in brewing and distilling.
Hops
Hop biology and cultivation, chemical composition, hop products, hops in the brewing process, analysing hop quality
Millling
Malt handling procedures, dry goods, malt dust; techniques used during grist preparation; mill types and operation; effect of milling on composition and quality of beer
Mashing
Biochemistry of mashing; mashing techniques and regimens; wort composition, mash separation and wort quality; Darcy's law wort boiling; process and equipment, wort clarification, cooling, dilution, aeration
Wort Separation
Operation of lauter tuns, mash filters. Trub removal from hopped wort ex kettle, whirlpool
Fermentation
Wort fermentation, flocculation, maturation, centrifugation, clarification, beer filtration, pasteurisation, beer spoilage
Carbonation
Carbonation. CO2 production in breweries. Carbonation of final beer. CO2 measurement in bottle/kegs.
Adjuncts and other cereals
Other cereals (malted and unmalted) and adjunct raw materials. Gluten free raw materials. Alcohol-free and diet beers. Processing aids available for use in the industry. Industrial enzymology, enzymes and malting
Sensory analysis of beer
Sensory/flavour evaluation and data handling
Practicals
Integrated practical’s complementing many aspects of the module will occur. Suggested practical’s and not limited to: 1. Milling and mashing regimes/enzyme analysis/pH. 2. Water- effect of water type and ion content 3. Sweet wort separation and composition – sugar and amino acid/total N analysis. 4. Wort boiling, alpha and beta acids measurement in hops, hop conversion, estimation of bitterness/iso-alpha acids, wort clarification. 5. Beer fermentation, oxygen, pitching, monitoring of fermentation/OG-PG/pH/PP/attenuation. 6. Green beer processing: separation, flocculation, centrifugation, clarification. 7. Beer maturation, analysis of VDK's (diacetyl), Glyle. 8. Bright beer polishing/packaging. Estimation of oxygen content/oxygen flavour damage. 9. Packaged beer testing: Haze, colour, gravity, alcohol content, pH, acidity, bitterness, oxygen, carbon dioxide, head space air content. 10. Bacterial and yeast contamination of beer and the brewery environment. 11. Sensory demonstrations/analysis
Site Visit(s)
Visit(s) to a Malting Plant, Brewery, Distillery
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Other % of Total Mark 10
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.
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 40
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.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
2 hour examination (open-book or closed-book examination consisting of closed-ended and open-ended questions)

Part Time

Continuous Assessment
Assessment Type Examination % of Total Mark 10
Timing n/a Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
MCQ, Short Paragraphs, Verbal Assessments
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 40
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
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5,6
Non-marked No
Assessment Description
2 hour examination (open-book or closed-book examination consisting of closed-ended and open-ended questions)
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
Laboratory Contact Practical class 12 Weeks per Stage 4.00 48
Independent Learning Non Contact Independent learning 15 Weeks per Stage 10.27 154
Total Weekly Contact Hours 8.00
Workload: Part Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Practicals Contact Theory/practical class 12 Weeks per Stage 7.50 90
Independent Learning Non Contact No Description 15 Weeks per Stage 7.33 110
Total Weekly Contact Hours 7.50
 
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].
Supplementary Book Resources
  • Back, W, Gastl, M, Krottenthaler, M, Narziß, L & Zarnkow, M. (2020), Brewing Techniques in Practice-An In-depth Review of Beer Production with Problem Solving Strategie, 1st edn. Hans Carl, Fachverlag, Germany, [ISBN: 9783418009].
  • Bamforth, C. W. (2002), Standards of Brewing: a practical approach to consistency and excellence, 1st edn. Brewers Publications, Boulder, CO, [ISBN: 9780937381793].
  • Boulton, C, & Quain, D. (2006), Brewing Yeast and Fermentation, 1st edn. Wiley-Blackwell, USA, [ISBN: 9781405152686].
  • Fix, G. (1999), 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].
  • Godfrey,T & West, S. (1996), Industrial Enzymology, 2nd edn. Macmillan, London, [ISBN: 9780333594643].
  • Hill, A. (2015), Brewing microbiology : managing microbes, ensuring quality and valorising waste, 1st edn. Woodhead Publishing, Cambridge, UK. Available from: ProQuest Ebook Central. [25 March 2021]. ebook ISBN: 9781782423492, [ISBN: 9781782423317].
  • Holle, S. R. (2010), A Handbook of Basic Brewing Calculations, 4th edn. MBAA, St. Paul, Minnesota, USA, [ISBN: 0971825513].
  • Hough, J. S. (1991), The Biotechnology of Malting and Brewing, 1st edn. Cambridge University Press, UK, [ISBN: 0521395534].
  • Inoue, T. (2008), Diacetyl in Fermented Foods and Beverages, 1st edn. ASBC, St. Paul, MN. ISBN: [9781405189101], [ISBN: 9781881696155].
  • IT Carlow. Practical Manual IT Carlow.
  • Lewis, M. J & Young, T. W. (2002), Brewing, 2nd edn. Springer, [ISBN: 9780306472749].
  • Palmer, J. (2017), How to brew: everything you need to know to brew great beer every time, 4th edn. Brewers Publications, Boulder, CO, [ISBN: 9781938469350].
  • Priest, FG, & Campbell, I (eds). (2003), Brewing Microbiology, 3rd edn. Springer, USA, [ISBN: 9780306472886].
  • Steele, M. (2012), IPA: brewing techniques, recipes, and the evolution of India pale ale, 1st edn. Brewers Publications, Boulder, CO, [ISBN: 9781938469008].
This module does not have any article/paper resources
Other Resources
  • Journal of the Institute of Brewing (JIB). (1890), Website, Access via Wiley Online through IT Carlow Library website, Institute of Brewing (Great Britain).,
    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: