| Course code |
05 19 0019 01 |
| Number of ECTS points |
5 |
| Course title in the language of instruction |
Technologia piwowarstwa |
| Course title in Polish |
Technologia piwowarstwa |
| Course title in English |
Brewing Technology |
| Language of instruction |
Polish |
| Type of classes |
|
Lecture |
Tutorials |
Laboratory |
Project |
Seminar |
Other |
Total of teaching hours during semester |
| Contact hours |
45 |
|
15 |
|
|
0 |
60 |
| E-learning |
No |
No |
No |
No |
No |
No |
|
| Assessment criteria (weightage) |
0.00 |
|
0.00 |
|
|
0.00 |
|
|
| Unit running the course |
Instytut Technologii Fermentacji i Mikrobiologii |
| Course coordinator |
dr hab. inż. Edyta Kordialik-Bogacka |
| Course instructors |
dr hab. inż. Joanna Berłowska |
| Prerequisites |
Knowledge of basic problems on organic chemistry, biochemistry and microbiology |
| Course learning outcomes |
A student:
characterizes raw materials used in brewing industry;
evaluates the influence of raw materials quality on the properties of final product;
describes malting and brewing processes from raw materials to final product;
explains the science underlying the conversion of raw materials to final product;
distinguishes the characteristics and faults of beer styles;
studies independently;
appreciates the need of continuous update of knowledge on technology.
shows responsibility for the entrusted range of studies, quality of own work, entrusted equipment and safety of own work and that of other team members. |
| Programme learning outcomes |
|
| Programme content |
W TRAKCIE UZUPEŁNIANIA |
| Assessment methods |
Written tests, quiz, laboratory reports, assessment of work, attitude and engagement in the classes
|
| Grading policies |
W TRAKCIE UZUPEŁNIANIA |
| Course content |
LECTURE
I. Raw materials in beer production
- Barley. Barley varieties. Chemical composition of barley grain. Physico-chemical parameters.
- Hop. Hop varieties. The main components of hop from brewing point of view: essential oils, polyphenols, bitter substances. Hop products: normal and izomerized extracts. Hop granulates, reduced izo-alpha-acids products.
- Production water. Chemical composition of water. Components of non-carbonate and temporary hardness. Remaining alkalinity. The correction of chemical composition of water.
II. Malting:
- Preparation of grain for storage.
- Steeping. Physico-chemical and biochemical changes in grain during steeping. Steeping tans.
- Germination. Biochemical changes in germinating grains. The types of malthouses.
- Kilning of malt. Physico-chemical and biochemical changes in grains during kilning of light and dark malt.
- Production of special malt.
- Qualitative parameters of malt.
III. Wort production
- Malt grinding. Mills. The fractions of milled malt.
- Mashing of ground malt. Physico-chemical and biochemical changes in grains during mashing. Methods of mashing. The brewhouse equipment. Modifications of mashing systems. Wort production with adjuncts.
- Mash filtration.
- Hopping. Physico-chemical changes during wort boiling. Methods of hop dosing. Izomerisation of hop alpha-acids. Brewhouse productivity.
- Separation of spent hops and trubs. Cooling of hopped wort. Hot and cold trubs. Wort aeration.
IV. Wort fermentation.
- Brewing yeast Saccharomyces cerevisiae and S. pastorianus. Pitching yeast. Yeast pure culture and methods of yeast propagation.
- Traditional fermentation vessel and cylindroconical tanks. Traditional method of beer fermentation. Fermentation in the cylindroconical tanks. Irregularities of wort fermentation. Fermentation by-products.
- Secondary fermentation.
- Continuous methods of fermentation.
V. Filtration and stabilization of beer. Beer stability. Pasteurization.
VI. High gravity brewing
VII. Chemical composition of beer. Methods of the improvement of colloidal and taste stability of beer. Foam stability.
VIII. Production of non-alcoholic beer.
LABORATORY
Evaluation of technological parameters of hop: the determination of moisture, total and soft resin and alpha acid content.
Assessment of viability and vitality of brewing yeast. |
| Basic reference materials |
Kunze W.: Technologia piwa i słodu. Piwochmiel, Warszawa 1999. |
| Other reference materials |
Pazera T., Rzemieniuk T.: Browarnictwo. WSziP, Warszawa 1998.
Briggs D.E. i wsp.: Malting and Brewing Science. Chapman & Hall, Londyn 1996.
|
| Average student workload outside classroom |
81 |
| Comments |
none |
| Updated on |
2020-07-29 15:26:18 |
| Archival course yes/no |
no |