Coordinator: Dr Graham Eyres
Eligibility: Food Science (FOSC) and Consumer Food Science (CFSC)
Pre-requisites: FOSC202 (or brewing and fermentation content equivalent, subject to approval)
This course will build on theoretical material taught in FOSC202 with emphasis on the practical application of theoretical knowledge to the production of beer and the factors that influence beer quality. Students will work in teams (2-3 students) to design a beer recipe and process plan to obtain a set of target characteristics (e.g. alcohol %, colour, bitterness, flavour, etc.). Students will brew this recipe and then follow the fermentation through to finished beer, measuring various analytical and quality measures during the process.
- The brewing process in beer production.
- Key ingredients and their impact on sensory properties and quality.
- Beer styles and their origins.
- Designing a beer recipe and process plan.
- Analytical methods to evaluate quality parameters during brewing and fermentation for beer production.
The Brewing and Fermentation module will be run over an 8 week period, semester TBC. The module will have an emphasis on practical activity, teamwork and self-directed learning. Students will work in teams to design and brew a beer recipe, monitoring various analytical quality parameters during the process and in the finished product. The course will include a pilot brew day (~5 hours) to demonstrate the equipment and process; and a second brew day (~5 hours) for teams to conduct their own brew.
- Lectures/Tutorial – 6 hours
- Supervised practical brewing activities and analyses – approx. 12 hours
This module is worth 50% of a 20 credit paper, as follows;
- Proposal assignment – 10%
- Group presentation - 10%
- Final written report– 30%