| 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 |
|
20 | 20 | 40 | ||||||
| Work experience in producing wine, beer and cava |
|
14 | 14 | 28 | ||||||
| Personal attention |
|
1 | 0 | 1 | ||||||
| Mixed tests |
|
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 |
| 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 | ||||
| Lecture |
|
Final exam | 50 % | ||||
| Work experience in producing wine, beer and cava |
|
Valoration of learned knowledges in relation to the theoretical part. |
25% | ||||
| Mixed tests |
|
oral exposition of some issue related to the topic (beer styles) | 25% | ||||
| Others | final exam |
| Other comments and second exam session | |||
|
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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| Complementary | |||||||||
| Recommendations |
(*)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.