2019_20
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Bachelor's Degree in Oenology (2014)
 Subjects
  BEER MAKING
   Contents
Topic Sub-topic
1- introduction 1.1 Beer history
Historical evolution from old ages to now
1.2 Overview of the world and national beer market, global tendencies, industrial vs craft beer.
2-Beer ingredients
2.1 Water
Improtance of water in the brewing process, critical parameters to have a good liquor. Water profiles that fit to different beer styles
2.2 Malt and Cereals
Cereals on the brewing process. Most used cereals. Barley and the malting process. Flavors related to malt and characteristics, colour, extract, etc rendiment, etc.
2.3 Hop
Use and properties of hops in the beer process
2.4 Yeast and other ingredients
Kinds of brewing yeasts. Properties of Sacc. Cerevisae and comparison to Sacc. Pastorianus. Main flavors related to yeast.
3-The brewing process
3.1 Mash
Mashing process. Grain milling. Types of mashing: simple and steped. Filtration and sparging. Key aspects on mashing such as temperature and oxidative provesses.
3.2 Boil
Hops chemistry in the boilling. Hop additions. Bitterness calculation theoretical and experimental
3.3 Fermentation
Fermentation steps. Fermentation technologies, key points; aeration, temeprature, etc. Differencies between ale, lager and lambique fermentations.
3.4 Second fermentation and maturation
Maturation and clarification processes. Beer bottling techniques. Physiscal stability and beer evolutuion over time.
4-Beer styles 4.1. Introduction to beer styles
Main styles and its characteristics; fermentation, special ingredients, etc.
Practice part 1. Ellaboration of a 20L beer batch
Brewing of a beer in the laboratory performing the main steps; grain milling, mashing, boilling and yeast inoculation.
2. Bottling and product analysis
Fermentation control, bottling, bottle fermentation and determination of the main chracteristics of the beer.
Sensorial analysis part 1.1. Sensorial analysis of lager beers
In the first session 2/3 characteristic bottom fermentation beers would be analysed. Also, sensorial analysis of some of the beer ingredients (water malt or hops) and characteristic flavors and off-flavors would be performed

1.2. Sensorial analysis of ale beers
In the 2nd session 2/3 characteristic high fermentation beers would be analysed. Also, sensorial analysis of some of the beer ingredients (water malt or hops) and characteristic flavors and off-flavors would be performed