Module Details
Module Code: |
ZBRE C2102 |
Module Title:
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Malt, Water, Hops and Yeast – Brewing and Distilling Raw Materials
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Title:
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Malt, Water, Hops and Yeast – Brewing and Distilling Raw Materials
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Module Level:: |
6 |
Module Coordinator: |
Paula Rankin
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Module Author:: |
Blaise Nic Phiarais
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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.
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Learning Outcomes |
On successful completion of this module the learner will be able to: |
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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.
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No recommendations listed |
Co-requisite Modules
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No Co-requisite modules listed |
Additional Requisite Information
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No Co Requisites listed
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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.
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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.
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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.
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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.
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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.
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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.
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Introduction to packaging types and technologies
Introduction to the different types of packaging and their functions. Function of a label and label information.
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Site Visit(s)
Visit to a Malting Plant, Brewery, Distillery
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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.
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Module Content & Assessment
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Assessment Breakdown | % |
Continuous Assessment | 25.00% |
Project | 25.00% |
Practical | 50.00% |
AssessmentsFull Time
No End of Module Formal Examination |
Part Time
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.
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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 |
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Contact |
Theory class |
12 Weeks per Stage |
6.00 |
72 |
Practicals |
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Contact |
Laboratory class |
12 Weeks per Stage |
4.00 |
48 |
Independent Learning |
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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 |
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Contact |
theory/practical class |
15 Weeks per Stage |
3.00 |
45 |
Independent Learning |
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Non Contact |
No Description |
15 Weeks per Stage |
3.67 |
55 |
Total Weekly Contact Hours |
3.00 |
Module Resources
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Recommended Book Resources |
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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].
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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].
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IT Carlow. Practical Manual IT Carlow.
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Kunze, W. (2014), Technology Brewing & Malting, 5th edn. VLB, Berlin, [ISBN: 9783921690772].
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Mallett, J. (2014), Malt: a practical guide from field to brewhouse, 1st edn. Brewers Publications, Boulder, CO. ISBN: 9781938469121, [ISBN: 1938469127].
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Palmer, J, & Kaminski, C. (2013), Water: A Comprehensive Guide for Brewers, 1st edn. Brewers Publications, Boulder, CO. ISBN: 9780937381991, [ISBN: 0937381993].
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Graham G. Stewart. (2018), Brewing and Distilling Yeasts, Springer, p.423, [ISBN: 9783319691268].
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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 |
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Bamforth, C. W. (2002), Standards of Brewing: a practical approach to consistency and excellence, 1st edn. Brewers Publications, Boulder, CO, p.209, [ISBN: 9780937381793].
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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].
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DeVries, J. W, Trucksess, M. W & Jackson, L. S. (2002), Mycotoxins and Food Safety, 2nd edn. American Chemical Society, Springer, ISBN: [9780306467806], [ISBN: 9780306467806].
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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].
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Feldmann, H. (2012), Yeast: Molecular and Cell Biology, 2nd Edition, 2nd edn. Wiley-Blackwell, Weinheim., [ISBN: 9783527332].
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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].
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Inoue, T. (2008), Diacetyl in Fermented Foods and Beverages, 1st edn. ASBC, St. Paul, MN. ISBN: [9781405189101], [ISBN: 9781881696155].
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Mosher, M. D. (2016), Brewing science: a multidisciplinary approach, 1st edn. Springer Berlin Heidelberg, NY, [ISBN: 9783319463933].
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Priest, FG, & Campbell, I (eds). (2003), Brewing Microbiology, 3rd edn. Springer, USA, [ISBN: 9780306472886].
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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 |
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Bokulich, N.A and. Bamforth, C.W. (2013), The Microbiology of Malting and Brewing, Microbiology and Molecular Biology
Reviews, 77 (2), 157-172;,
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Stewart, G. (2016), Saccharomyces species in the Production
of Beer, Beverages, 2(4), 34;,
| Other Resources |
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Apiweb™ 2016, Apiweb™, API Biomerieux,
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Bergey's Manual of Systematics of
Archaea and Bacteria, Wiley On line
Library,
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IT CarlowHealth and Safety in the Lab,
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IT Carlow Microbiology Practical Website,
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Institute of brewing and distilling.,
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Journal of the Institute of Brewing
(JIB). (1890), Website, Access via Wiley Online through IT
Carlow Library website, Institute of Brewing (Great Britain).,
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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,
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Microbe Wiki,
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