Catalogue of Modules, University of Nottingham

D24BS2 Brewhouse Processes
(Last Updated:03 May 2017)

Year  12/13

Total Credits: 10

Level: Level 4

Target Students:  Students registered for the MSc in Brewing Science

Taught Semesters:

Spring Assessed by end of Spring Semester 

Prerequisites: None.

Corequisites:  None.

Summary of Content:  This module is integral to the ‘brewing process’ course component and covers the scientific principles and technology of processes employed in the Brewhouse: · Milling of malt · Wort Production (mashing):Proces control: principal mashing methods and mash schedules; influence & control of mash pH; mashing biochemistry (e.g. starch conversion, proteolsis, glucans/ arabinoxylans & mash viscosity) · Mash separation; theory, technologies & equipment design · Wort boiling Rationale behind process & technologies employed; process control Formation of colour and flavour (Maillard chemistry & polyphenolics; reductones) Evaporation/volatile stripping Protein denaturation & trub formation (protein-polyphenol interactions) pH drop & mechanisms involved Wort oxidation & redox state Hop (product) addition in the boil. Hot wort clarification; the whirlpool Wort cooling (cold break) & aeration Wort quality Aspects of Brewhouse design, utilisation (capacity planning) & energy conservation and other topics related to the generation of wort for fermentation as deemed appropriate. Module Web Links:
  • Brewhouse processes
  • (Web CT)

    Method and Frequency of Class:
    Specific Activities are not listed
    Further Activity Details:
    Taught as a block in May of each year

    Method of Assessment: 

    Assessment TypeWeightRequirements
    Exam 1 75 1 hr 30 mins exam 
    Coursework 1 25 2000 word essay assignment 

    Dr D Cook

    Education Aims:  To develop understanding of the science underpinning the processes utilised in the production of wort from raw materials. To consider the key constituents of wort which impact upon beer quality and the influential processing parameters involved. The module forms a part of the ‘brewing process’ component of the MSc in Brewing Science and links directly into the raw materials, fermentation and flavour development modules whilst also forming a core knowledge base for students studying the cross-disciplinary parts of the course in subsequent years.

    Learning Outcomes:  a Knowledge and understanding A2: A range of key, specialist information primarily focussed on the processes and raw materials used to generate wort for fermentation. A3: The ways in which industry is utilising fundamental and applied research findings related to the unit processes employed in the brewhouse. A4: A range of research topics relevant to brewhouse processes (e.g. mashing, lautering, wort boiling, clarification) and waste materials. A5: A range of relevant practical techniques and methodologies used in the analysis of wort, together with typical calculations used to define and control brewhouse processes. A2, A3 & A4 will be learnt through lecture materials, e-assignments and the Case Study (Coursework 1). A5 will be learnt from taught material and through ‘Practical Calculations for Brewing’. b Intellectual skills B1: Critically evaluate current research and advanced scholarship of relevance to brewhouse processes (e.g. mashing, lautering, wort boiling, clarification) and waste materials (e.g. spent grains, trub). B2: Acquire substantial quantities of information systematically and process it selectively and effectively. B3: Develop ideas, form opinions and make interpretations based upon the use of information from a wide variety of sources. B1, B2 & B3 will be developed as part of the Case Study (Coursework 2), which will involve researching and synthesizing information related to a given Brewhouse scenario/ topic. B1 will be self-assessed using e-learning materials. c Professional practical skills C2: Search for and retrieve information from a wide range of sources including electronic and print systems. C3: Present scientific data in a range of formats (written work assignment) to a standard consistent with the expectations of the professional scientific community. C2 will be developed throughout the module by drawing on the full range of e-materials and through undertaking the Case Study (Coursework 2). C3 will be practiced and assessed in both elements of Coursework. d Transferable (key) skills D1: Communicate effectively in written and verbal forms. D2: Critically appraise and present information from a wide range of sources D3: Use general IT tools, Internet and other learning resources to generate concise scientific overviews and to advance their own knowledge base. D1, D2, & D3 will be practiced and appraised during Coursework 2 (Case Study). D3 is practiced throughout the self learning component.

    Offering School:  Biosciences

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