Brasserie: contrôle de fabrication des matières premières au produit fini

Mainly focused on the study of the various stages of the manufacturing process of the beer, this course is divided into four main sections:

• Raw materials: water, malt, hops, yeast

• From raw materials to wort: mashing, brewing, filtration, boiling and wort treatment

• Fermentation by yeast transformation of sugars into ethanol and extent of metabolism of the yeast on the organoleptic characteristics of the final product

• Filtration and packaging.

Annuler les modifications

The aim of the course is to study all stages of production of a food product: beer. From raw materials to finished products, (bio)chemicals transformations are analyzed and compared in terms of industrial tools used. Quality and stability of beer are optimized at each stage.

Theoretical interactive seminar

Laboratory practice: making a beer (50L), analysis of raw materials and the finished beer

References, bibliography, and recommended reading

Brewing yeast & Fermentation. Boulton C.A. & Quain D.E, Blackwell Science Ltd, Oxford, England, 2006.

Brewing science and Practice. Dennis Edward Briggs, Chris A. Boulton, Peter A. Brookes Woodhead Publishing, Cambridge, England, 2004.

Technologie Brewing and Malting, KUNZE W. Berlin, VLB (edition), 1999.

Handbook of Brewing, edited by William A. Hardwick. New York, New York: Marcel Dekker, Inc., 1995.

Contacts

Laurence Van Nedervelde

Institut Meurice-HELDB

Department of Brewing Science and Fermentation Technology

Avenue Emile Gryson, 1

1070 Brussels

Tel. +3225267351

Fax. +3225267301

Method(s) of evaluation

• Other

Other

Oral examination

Laboratory report

Mark calculation method (including weighting of intermediary marks)

The overall score is calculated based on the results of the oral examination and laboratory report in the following proportions:

3/4 oral examination -1/4 laboratory report

Language(s) of evaluation

• french