SubjectsSubjects(version: 924)
Course, academic year 2022/2023
Malting and Brewing - AP319007
Title: Malting and Brewing
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
For type: doctoral
Note: can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Dostálek Pavel prof. Ing. CSc.
Interchangeability : P319007
Annotation -
Last update: Pátková Vlasta (15.11.2018)
The course is focused on understanding the malting and brewing technology as a whole process, from different raw materials to the final products. 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.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

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.

Literature -
Last update: Pátková Vlasta (15.11.2018)

R:Basařová G., Šavel J., Basař P., Basařová P., Lejsek T.: The Comprehensive Guide to Brewing - From Raw Material 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

Learning resources -
Last update: Pátková Vlasta (15.11.2018)

Teaching methods -
Last update: Pátková Vlasta (15.11.2018)

Lectures, workshops, practical training.

Syllabus -
Last update: Pátková Vlasta (15.11.2018)

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

The evaluation of raw materials quality. Water, hops.

Brewing barley, production of different malts.

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

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

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

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

Beer transfer and beer maturation - theory and practice.

Modern intensified fermentation processes, large volume vessels, CKT.

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

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

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

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

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

Course completion requirements -
Last update: Pátková Vlasta (15.11.2018)

Oral exam.