Module Details
Module Code: |
ZSCI C1101 |
Module Title:
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Current Concepts in Brewing and Distilling Science
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Title:
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Current Concepts in Brewing and Distilling Science
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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 introduce students to third level, scientific thinking, current concepts, and particularly as they relate to the brewing and distilling processes and practices.
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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 |
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.
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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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None.
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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
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Introduction to the brewing industry
Introduction to brewing and distilling raw materials and methods of production, sequence of events, packaging, terminology
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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
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Alcohol awareness
Ethanol, its production and use, health impacts and alcohol abuse, addiction, support
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The industry
History, case studies, current concepts and trends, start-ups, funding, marketing, innovation and entrepreneurship, ethical considerations and issues, legislation
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Site Visit(s)
Visit to a Malting Plant, Brewery, Distillery
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Module Content & Assessment
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Assessment Breakdown | % |
Continuous Assessment | 50.00% |
Project | 50.00% |
AssessmentsFull 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 |
4.00 |
48 |
Independent Learning |
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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
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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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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].
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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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Mosher, M. D. (2016), Brewing science: a multidisciplinary approach, 1st edn. Springer International Publishing, Switzerland, [ISBN: 9783319463933].
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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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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 |
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Other Resources |
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Journal of the Institute of Brewing
(JIB). (1980), Website, Access via Wiley Online through IT
Carlow Library website,
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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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