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Presentation
Presentation
This curricular unit aims to acquire knowledge about the raw materials to be used in the manufacture of malt and beer, and the processes and technologies of malt and beer manufacturing, as well as the filling and packaging of beer. Product quality control and the main types of beer will also be addressed.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor | Semestral | 5
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Year | Nature | Language
Year | Nature | Language
2 | Optional | Português
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Code
Code
ULHT2710-23363
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
1.0.0 Beer - historical and legal aspects
2.0.0 Main raw materials.
3.0.0 Stages of the Process.
3.1.0 Malt manufacturing: wetting, germination, drying, storage. Barley quality criteria: physical and biochemical aspects. Main specifications
3.2.0 Brewing:
3.2.1 Wort manufacturing - Malt grinding, mashing, wort filtration, boiling, adding hops, clarification, cooling.
3.2.2 Fermentation. Maturation. Filtration and Carbonation
3.2.3 Filling: bottle, keg, can (primary packaging). Encapsulation and crimping.
3.2.4 Biological and chemical stabilization.
3.2.5 Labelling and packaging (secondary and tertiary packaging)
3.2.6 Quality control: main process parameters. Analytical methods. Sensory analysis.4.0.0 Beer types and market trends.
4.0.0 Beer types and market trends.
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Objectives
Objectives
With this UC it is intended that students acquire knowledge related to: raw materials that can be used in the manufacture of malt and beer; malt and beer manufacturing processes and technologies ¿ from the first stages of barley processing to the final beer, through the main stages of malting, wort making, fermentation; processes and technologies for filling and packaging beer; quality control of process parameters; to the main types of beer and market trends.
It is intended that at the end of the UC students: be familiar with the principles of operation of the main equipment, processes, raw materials, packaging materials and their use in the production of malt and beer respecting Good Manufacturing Practices; describe the main process parameters as well as their analytical methods of control; describe the main types of beer, its origins and main characteristics.
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Teaching methodologies and assessment
Teaching methodologies and assessment
The curricular unit aims to transmit knowledge and experiences of development and production of beer formulas / recipes in an interactive way in the Pilot Unit of Beer Production of the University. This unit represents a complete brewery but operating on a miniaturised scale – providing students with a close relationship with the industrial reality within the University itself.
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References
References
Protz, R. - The Taste of Beer: A Guide to Appreciating the Great Beers of the World. W&N, 1998 (1st Ed). ISBN: ¿ 978-0297836247
Bamforth, C. - Brewing: New Technologies, Woodhead Publishing, 2014, ISBN: 978-1845691738
Briggs, D.E., Hough, J.S., Stevens, R., Young, T.W. Malting and Brewing Science, Vol 1: Malt and Sweet Wort. Chapman & Hall Ltd, 1981 (2nd Ed), ISBN: 0412165805
Hough, J.S., Briggs, D.E., Stevens, R., Young, T.W. Malting and Brewing Science, Vol 2: Hopped Wort and Beer. Chapman & Hall Ltd, 1982 (2nd Ed), ISBN: 0412165902
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Office Hours
Office Hours
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Mobility
Mobility
No
