Brewhouse Processes

 
  

Programme fact file

Programme title: Brewhouse Processes 
Qualification: 10 credits 
Start date: Jan 2017 
Duration: 4 months 
Maximum places available: Limited 
Fees: £570 Home and EU students /£1,330 International students (50% bursaries are available for UK agrifood sector through Agrifood ATP) 
Available on weekends/evenings: No  
School:

School of Biosciences 

Programme overview

Course description

This course develops knowledge of the scientific principles which underpin the processes carried out in the brewhouse. Emphasis is placed on how brewing technology can be used to control the underlying science and ensure that the brewer has the required control over product quality and consistency. 

Programme detail

Course details

The unit structure for this module follows the unit operations of the Brewhouse:

A series of extraction, filtration and separation processes are used to convert the raw materials of malt, barley, hops and adjuncts into hopped sweet wort ready for fermentation. The process equipment and parameters used at each step have a huge influence on the composition of the wort generated, which in turn governs a variety of important quality and process factors (e.g. colloidal and flavour stability, fermentability, foam stability and flavour profile of finished beer, etc.).

This module will seek to develop understanding of the science which underlies each of the process steps in the brewhouse. By combining this knowledge with consideration of the main process design options at each stage (e.g. mash filter v lauter tun; external wort boiler v internal wort boiling systems) brewers will be better able to understand the individual and integrated effects of each process step.

Emphasis is placed on how brewing technology can be used to control the underlying science and ensure that the brewer has the required control over product quality and consistency. The module includes consideration of relevant aspects of Brewhouse layout, capacity, throughput and energy efficiency.

e-learning materials are sub-divided into units as relevant for each module; the units of ‘Brewhouse Processes’ are:

Milling of malt

Technologies, Particle breakage & Yield Stress, Linkage between size reduction, malt specifications and mash filtration technology.

Wort Production (mashing)

Mashing methods and mash schedules; gelatinisation of starch, mashing biochemistry (e.g. starch hydrolysis, proteolysis, breakdown of glucans/arabinoxylans and impacts on mash viscosity); influence & control of mash pH; 

Mash filtration

Theory, technologies & equipment design

Wort boiling

  • Rationale behind process & technologies employed; process control.
  • Formation of colour and flavour (Maillard chemistry & polyphenolics; reductones).
  • Evaporation/ volatile stripping.
  • Hop (product) addition in the boil.
  • Protein denaturation & trub formation (protein-polyphenol interactions).
  • pH drop & mechanisms involved.
  • Wort oxidation & redox state.

Hot wort clarification

Wort cooling (cold break) & aeration

Brewhouse performance

Consideration of relevant aspects of Brewhouse layout, capacity, throughput and energy efficiency. Process control and key performance indicators.

In addition to the e-learning , there is a 2.5 day residential module

Location

About Sutton Bonington Campus

Map and directions

Campus/Address

The University of Nottingham,
Sutton Bonington Campus,
Sutton Bonington,
Leicestershire,
LE12 5RD
UK

Accommodation

About Sutton Bonington

 

Related programmes

 

Other related courses

No related other courses
 

Contact

C01 BABS Building
Sutton Bonington Campus
University of Nottingham
LE12 5RD  
t:   +44 (0) 115 951 6610 
 
 
 

Continuing Professional Development Services

Jubilee Conference Centre
Jubilee Campus
Triumph Road
Nottingham, NG8 1DH

telephone: +44 (0) 115 748 4352
email: cpd@nottingham.ac.uk