Brewing Technology - AM319009
Title: Brewing Technology
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2022
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:3/1, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Dostálek Pavel prof. Ing. CSc.
Interchangeability : M319009, N319013
Is interchangeable with: M319009
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
The course is focused on understanding the brewing technology as a whole, from different raw materials to the final product. Brewing technological process is divided to hot part (preparation of wort and hop boiling after addition of hops, wort separation and wort cooling) and cold part (cold wort is fermented and matured). After filtration, the final beer is filled into the transport and consumer packages. In addition to the bottom fermentation technology, the production of top fermented beers is discussed, including the production of special beers.
Last update: Dostálek Pavel (04.05.2018)
Aim of the course -

Students will be able to:

Understand the malting and brewing technology within the limits of subject.

Describe the basic processes that underline the brewing technology, from raw materials to finished beer.

Apply brewing technology knowledge for the development of new products.

Last update: Dostálek Pavel (28.05.2018)
Literature -

R:Basařová G., Šavel J., Basař P., Basařová P., Lejsek T.: The Comprehensive Guide to Brewing - From Raw Materiál to Packaging, Fachverlag Hans Carl, Nuremberg (1. vydání, 2017), ISBN: 978-3-418-00842-4

A:Kunze W.: Technology Brewing and Malting, 4th Edition, VLB Berlin 2010, ISBN: 978-3-921690-64-2

Last update: Dostálek Pavel (04.05.2018)
Learning resources -

Last update: Kubová Petra (25.04.2018)
Requirements to the exam -

Written and oral exam.

Last update: Dostálek Pavel (22.05.2018)
Syllabus -

1) Introduction and history of brewing in the Czech Republic. Development trends, technological scheme.

2) The evaluation of raw materials quality. Water, hops.

3) Brewing barley, production of different malts.

4) Classical and modern brewhouse, malt milling. Mashing-in, mashing, acidification of mash, lautering and sparging of the spent grains.

5) Wort boiling, physical and chemical processes, technological processes. Cooling wort, wort flotation, oxidation in the brewhouse, brewhouse yield.

6) Brewer's yeast, yeast cultivation, production strains. Test.

7) The metabolism of yeast, the main fermentation, fermentation and technological processes.

8) Beer transfer and beer maturation - theory and practice.

9) Modern intensified fermentation processes, large volume vessels, CKT.

10)Balling attenuation laws, the recovery of carbon dioxide, yeast collection and storage.

11)Filtration, types of filters and filter materials, modern methods of filtration.

12)Pasteurization of beer, theory and practice. Colloidal stability of beer and stabilization procedures.

13)Bottling of beer. Saturation of beer by carbon dioxide. Foaming and gushing. Oxygen and beer.

14)Low alcohol beer, types of beers and quality features. Brewing wastes treatment.

Last update: Dostálek Pavel (28.05.2018)
Registration requirements -
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Last update: Kubová Petra (05.02.2020)
Course completion requirements -

For successful completion of the course active participation in lectures and seminars is required, written exam evaluated at least 50% and oral exam with a minimum of 50%.

Last update: Dostálek Pavel (22.05.2018)
Teaching methods
Activity Credits Hours
Účast na přednáškách 1.5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1.5 42
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
5 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 10
Examination test 60
Oral examination 30