Biotechnology in the production of beer KZ-O-06-06-000016
Concepts used in brewing technology. Brewing raw materials: barley, hops, water, yeast. Malt production: cleaning, sorting, drying, germination and storage. Wort production: shot blasting, mashing, mash filtration, wort boiling, brewing capacity, wort cooling and clarification. Beer production: culture of pure yeast cultures, changes during fermentation and maturation, classical fermentation, fermentation and maturation of beer in tanks, beer filtration, biological durability of the beer, beer carbonisation, special methods of beer production. Beer bottling. Beer as a finished product: the basic ingredients of beer, taste and frothiness, different types of beer and their characteristics. Home brewing.
(in Polish) Dyscyplina
Term 2023/24-Z: (in Polish) inżynieria środowiska, górnictwo i energetyka | Term 2022/23-L: (in Polish) technologia żywności i żywienia | Term 2022/23-Z: (in Polish) technologia żywności i żywienia |
Supplementary literature
Type of course
Course coordinators
Learning outcomes
Knowledge:
W1 - Knows the raw materials used in brewing and malt production technologies.
W2 - Is familiar with the technological processes of beer production and the role of yeast in the fermentation and maturation process.
Skills:
U1 - Is able to plan and execute the beer production process at home.
U2 - Has the ability to use the basic equipment used in beer production.
Competence:
K1 - Is ready for continuous training and improvement in brewing skills.is.
Assessment criteria
Grade A pass; attendance in class: 80% of the final grade component, activity in the class, participation in the discussion: 20% of the final grade component, subject pass threshold: 50% of the total score
Bibliography
Bibliography:
Kunze W., Technologia słodu i piwa. Wyd. Piwochmiel sp.z o.o., Warszawa 1999.
Lewis M.J., Young T.W., Piwowarstwo, PWN, Warszawa, 2001
Additional information
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