Beer: The Science of Brewing

This introductory module covers the historical development of beer brewing and provides an overview of the fundamental steps involved in the brewing process. Students learn about the evolution of brewing techniques and basic process flow.

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This module explores cereal characteristics used in beer production and the malting process. Students learn about different types of malts, their properties, and how they influence beer characteristics through expert insights from professors and industry professionals.

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This module examines water composition and treatment in brewing, focusing on how water chemistry affects beer quality and taste. Students analyze local water quality and learn about water's role in the brewing process.

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This module focuses on the characteristics and effects of hops and spices in beer brewing. Students learn about their impact on beer taste and aroma, with expert perspectives on hop science and brewing techniques.

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This module introduces brewing yeasts and their metabolites, exploring how different yeast strains influence beer characteristics. Students learn about microbiology in brewing and yeast metabolism.

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This module covers the main stages of beer brewing, providing detailed explanations of each step in the production process. Students learn about brewing techniques and process parameters from expert brewmasters.

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This module explores the biochemical reactions during fermentation, examining how these processes affect beer characteristics. Students learn about fermentation control and optimization through expert insights from professional brewers.

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This module covers beer filtration techniques and packaging methods, exploring how these final steps affect beer quality and stability. Students learn about different packaging types and their impact on beer preservation.

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This module examines beer quality parameters and stability factors, teaching students about quality control processes and factors affecting beer shelf life. Industry experts share insights on maintaining beer quality standards.

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This module provides hands-on experience in beer tasting and flavor identification. Students learn sensory analysis techniques and how to identify key flavors and off-flavors in beer, guided by sensory science experts.

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This concluding module assesses students' understanding of the complete brewing process, from ingredients to final product. Students demonstrate their knowledge of brewing science and beer quality assessment.

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