ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20157o15Semester: 2015/2016 summer
Name: Innovations in Beer Production
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 7
Hours (Lectures / Tutorials / Other): 45 / 90 / 0
Lecturer: dr hab. inż. Józef Błażewicz, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge Student gets the knowledge about agricultural and technological characteristics of brewing barley and modern methods of malt production; he is able to express the methods of pilsner and special malts evaluation; distinguishes conventional and modern methods of brewing wort production; knows methods of intensification in beer production: fermentation in cylindro-conical tanks (CCVs), High Gravity Brewing, technologies with immobilized yeast cells; describes the new solutions at the range of colloidal and biological stabilization of beer. knows characteristics of brewing yeasts and methods of evaluation their fermentation activity; is familiar with the rules of yeast management in the brewery. Skills Student qualifies the usefulness of brewing barleys and usability of different type malts; indicates technological solutions regarding the quality of avalable raw materials and features of final products; evaluates the physiological state and fermentation activity of Saccharomyces yeast; operates the basic equipment for fermentation processes; prepares an experiment of ethanol fermentation and evaluates its course and efects; describes and analyses obtained results.
Competences: Social skills (attitude) Student is open to introduction of new technological solutions; takes care of his work place; follows the rules that are obligatory in the laboratory; he knows how important is the active attittude and cooperation in the team.
Prerequisites: Biochemistry, Microbiology, Fermentation Technology
Course content: Agricultural and technological characterization of barley grain. Biochemical and technological aspects of traditional and modern methods in malting. The best possible manners in technology of pilsner and special malts. Protection of malts against epiphytic microflora of grain. Mashing process and its modifictions. Fermentation procesess in cylindro-conical tanks. Beer fermentation methods. Intensive technologies in beer production: High Gravity Brewing (HGB), immobilized yeasts in brewing. New methods in colloidal and biological stabilization of beer. Fermentation activity of brewing yeasts and methods of its evaluation. Stress conditions for yeasts. Genetic and environmental bases of yeast flocculation. Conventional and modern methods of yeast propagation. Rules of yeast management in the brewery. Yeast and bacterial infection of beer.
Recommended literature: 1. Technologia słodu i piwa, Kunze W., Piwochmiel Sp. z o.o., Warszawa 1999; 2. Browarnictwo, Pazera T., Rzemieniuk T., WSiP, W-wa, 1998; 3. Malts and Malting, ed. Briggs D.E., Blackie Academic London 1998; 4. Malting Technology. EBC Symposium Monograph XXIII, Andernach,1994; 5. Brewing Microbiology, (eds) Priest F. G., Campbell I., Chapman &Hall, London 1996; 6. Brauwelt International, Journal of the Institute of Brewing, Przemysł Fermentacyjny i Owocowo-Warzywny, Agro-Przemysł.
Assessment methods: laboratory assessment; reports, oral or written exam
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