Principles of Malting and Brewing
Chemical
A course by
Lincoln University
Learn the biological and chemical principles of malting and brewing, including processing and quality assessment of beer by chemical methods and sensory evaluation.
Blended study
This is a mix of online learning & face-to-face sessions
Lincoln University Campus, Lincoln
Core skills this course teaches
Scientific and technical principles
Describe the scientific and technical principles of malting and brewing.
Production of beer
Produce beer that meets the characteristics and accepted standards of a given style.
Brewing process competence
Complete a beer brewing process and analyse and interpret the result.
What You're Signing Up For
This course introduces students to the scientific and technical principles behind malting and brewing, including how fermented products are created from raw materials. It covers the processing and quality assessment of beer using chemical methods and sensory analysis, providing knowledge essential for producing beer styles that meet industry standards. Market forces in beer style development are also described.
Course Content
- Biological principles of malting and brewing
- Chemical principles of malting and brewing
- Fermentation and production of fermented products
- Processing of beer and related products
- Quality assessment of beer using chemical methods
- Sensory evaluation of beer
- Beer brewing process and analysis
- Role of raw ingredients in beer production
- Sustainability processes in brewing
- Market forces influencing beer styles development
What sort of industry will this job lead to
Food and Beverage Production
Brewing Industry
Future employment opportunities might be
Brewing Technician
Quality Control Analyst
Beer Production Specialist