Course code MVI276

MVI276 Brewing

Norsk emneinformasjon

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Showing course contents for the educational year 2021 - 2022 .

Course responsible: Trude Wicklund, Kim Marius Moe
Teachers: Marius Austeng Normann, Ellen Skuterud, Ola Tjåland, Hilde Marit Østlie
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
Autumn parallel.
Course frequency: The course is under revision. The course will be given in the autumn semester
First time: Study year 2015-2016
Course contents:

The course will be revised in 2021 and will be given only if there are resources. If you are interested in this course pleas contact  the student advisors.

The course will provide a theoretical and practical overview of the basic steps in the brewing process. Students will gain an understanding of how the various steps, both during the malting of grain and the actual brewing process can have an impact on the quality of the finished product. Optimizing the individual production steps contributes to a more sustainable process while maintaining the quality of the product.

Learning outcome:

KNOWLEDGE: The students will gain an understanding of what is happening at the various process steps in the production of beer, and the importance of the raw materials for the quality of the finished product. Themes such as malting, mashing, wort boiling and fermentation will be reviewed.

SKILLS: Raw material quality and composition of the recipe for different varieties of beer is important. This will be demonstrated by practical brewing where the students brew their own beer. During the brewing, the most relevant analyses will be included. A final analysis of the product will be carried out in connection with sensory evaluation. The finished product will be analysed for content of alcohol, colour, turbidity and CO2.

GENERAL COMPETENCE: The students will learn to see the connection between the different components of the recipe such as malt, hops and yeast as well as the manufacturing method, and the importance for quality of the finished product.

Learning activities:
Lectures, practicals in pilot plant and lab, reports. 
Teaching support:
Syllabus will be announced at the start of the course. Handouts.
Basic knowledge in chemistry (KJM100 or equivalent) and microbiology (BIO130 or equivalent). 
Recommended prerequisites:
Knowledge about cereals and fermentation. 
Mandatory activity:
Written exam (3 hrs), counts 100 %. 
Nominal workload:
Total 150 hours: 16 hours lectures, 20 hours lab, 50 hours report/group work, 39 hours self study. 
Type of course:

Two hours' lecture per week.

One 6 - 8 hours' exersise during the fall term, will be announced in Canvas pluss follow-up activities. 

Avoid the same examination date as STAT100
An external sonsor evaluates exam papers.
Allowed examination aids: B1 Calculator handed out, no other aids
Examination details: Oral exam: Letter grades