752328 Brewery technology
This page is available under these URLs:
- Semester hours
- Lecturer (assistant)
- Offered in
- Wintersemester 2019/20
- Languages of instruction
The history of beer brewing. The composition of beer. Chemical composition and nutritional value of beer. Legislation concerning beer production (codex alimentarius). Raw materials (barley, malt, other carbohydrate base materials, hops, water, yeast). Wort preparation technology - brewing house. Fermentation technology - fermentation cellar and storage cellar. Filtration technology - filter cellar. Filling technology for bottles and casks. Introduction to draft techniques.
Excursion: Brauerei Schwechat
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After successful completion of this course the participants have knowledge about beer production and the single process steps. They know about the Austrian and international beer styles and trends and are able to describe the classical beer styles, beginning from non-alcoholic beer to "Bockbier" and are able to perform sensory analysis including the choice of the right glasses.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.