Course ID: | FDST 4180E/6180E. 3 hours. |
Course Title: | Brewing Science |
Course Description: | Science and technology associated with brewing beer and related products from grains. A study of basic biochemical changes, microbiology of fermentation, engineering and processing considerations, and measurements of product quality. |
Oasis Title: | Brewing Science |
Nontraditional Format: | This course will be taught 95% or more online. |
Pre or Corequisite: | (CHEM 1211 or CHEM 1311H or CHEM 1411) and (BIOL 1107 or BIOL 1107E or BIOL 2107H) |
Semester Course Offered: | Offered spring semester every year. |
Grading System: | A-F (Traditional) |
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Course Objectives: | 1.Learn how brewed grain products are developed and spread to
different countries in the world.
2.Identify and categorize the unit operations and equipment used
for brewing.
3.Learn the key terminology associated with brewing.
4.Do basic calculations related to heat transfer and mass
balances used in brewing.
5.Describe chemical and physical changes in ingredients and
products as they go through the brewing process. Understand the
importance of critical factors such as water quality, humidity,
temperature, and pH.
6.Understand how to perform basic measurements related to
brewing, such as color, pH, specific gravity, gas incorporation,
and flavor components.
7.Learn how to select microorganisms suitable for brewing.
8.Describe how yeast and other microorganisms change
ingredients through fermentation. Explain the role of
environmental factors on yeast activity.
9.Learn key means for maintaining final quality of beer,
including the role of sanitation, packaging on delivering, and
maintaining brewed products.
10.Identify how government agencies and regulations impact the
production of beer. |
Topical Outline: | 1.History of brewing throughout the world. Classification of
different beer styles.
2.Overview of processes for fluid flow and heat transfer in a
brewery. Proper sanitation of equipment. Basic heat and mass
balance calculations.
3.Preparing grains for brewing. Unit operations for malting,
biochemical changes in grains, measuring malt properties and
effects of grain and malting processes on final beer quality.
The role of temperature and humidity in controlling enzyme
development. Roasting as a means of developing color and flavor.
4.Processes for mashing and developing fermentable sugars.
Control of enzymes and carbohydrates through water quality,
temperature, and pH.
5.Unit operations for producing wort. Role of sparging, filter
beds, and adjuvants on efficient extraction of carbohydrates and
flavor compounds.
6.Boiling and its effect on wort chemistry and microbiology.
Role of hops in developing beer flavor. Types of hops and their
characterization. Various techniques for adding hops to beer.
Proper cooling of the wort. Limiting oxidation. Fermentation of
the wort. The role of yeasts and other microorganisms on beer
chemistry, flavor, alcohol, and gases. Different varieties of
yeast and factors related to strain selection. Controlling
fermentation through yeast variety and temperature.
8.Methods of aging beers. Techniques for bottling and packaging
beers.
9. Controlling haze and filtering beers. Methods and benefits of
pasteurization. Role of refrigeration in the processing and
supply chain. Techniques for carbonation.
10.Overview of laws and regulations related to brewing.
Government agencies concerned with the production and sales of
alcoholic beverages. |