IDENTIFYING DATA 2019_20
Subject (*) BEER MAKING Code 19224230
Study programme
Bachelor's Degree in Oenology (2014)
Cycle 1st
Descriptors Credits Type Year Period
3 Optional
Language
Català
Department Biochemistry and Biotechnology
Coordinator
DE MIER VINUE, JORDI
E-mail jordi.demier@urv.cat
Lecturers
DE MIER VINUE, JORDI
Web
Relevant information The goal is to understand the basic principles in beer brewing, knowing the main ingredients and processes related. Also, description of the main beer styles and organoleptic descriptors, as well as other aspects related to beer culture would be carried out.

Competences
Type A Code Competences Specific
 A12 Produce different types of sparkling wines and other fermented drinks
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A12 Disposar dels coneixements necessaris per descriure una cervesa en públic
Disposar de la capacitat d’associar percepcions sensorials amb la composició de la cervesa a fi de modificar els processos.
Disposar dels coneixements específics per al disseny de les operacions unitàries que intervenen en el procés d’elaboració de vins escumosos.
Type B Code Learning outcomes
Type C Code Learning outcomes

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

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
Hours outside the classroom
(**) Total hours
Introductory activities
1 0 1
Lecture
A12
20 20 40
Work experience in producing wine, beer and cava
A12
14 14 28
Personal attention
1 0 1
 
Mixed tests
A12
5 0 5
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities Activitats encaminades a prendre contacte i a recollir informació dels estudiants i presentació de l’assignatura.
Lecture Exposició dels continguts de l'assignatura.
Work experience in producing wine, beer and cava Aplicar, a nivell pràctic, la teoria sobre el procediment i l’elaboració de cervesa.
Personal attention Temps que el professor té reservat per atendre i resoldre dubtes als estudiants.

Personalized attention
Description
Contact by email at: jordi.demier@urv.cat

Assessment
Methodologies Competences Description Weight        
Work experience in producing wine, beer and cava
A12


Valoration of learned knowledges in relation to the theoretical part.
25%
Mixed tests
A12
oral exposition of some issue related to the topic 25%
Others  

final exam

50%
 
Other comments and second call

La segona convocatòria s'avaluarà mitjançant un examen.


Sources of information

Basic kunze, W, Tecnologia para cerveceros y malteros, , 2006
Oliver, G, The oxford companion to beer, , 2012
Ray, D, Designing great beers : the ultimate guide to brewing classic beer styles, , 1996
Strong, G, BJPC style guidelines, , 2015

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(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.