Courses

Technology and Quality Control of Beer

General

  • Code: ΤΑΒΟ-95-Θ5
  • Semester:
  • Study Level: Undergraduate
  • Course type:
  • Teaching and exams language: Greek (English for Erasmus students)
  • The course is offered to Erasmus students
  • Teaching Methods (Hours/Week): Lectures (3)
  • ECTS Units: 4
  • Class Schedule:

Course Contents

  • Brewing raw materials (Malt, Water, Hops, Brewer’s Dough).
  • Stages of beer production (Milling, Mashing, Filtration, wort boiling, hops addition, Removal of spent beer, Production of green beer, Fermentation, Maturation, Stabilization, Receiving beer, Packaging, Pasteurization).
  • Qualitative and quantitative control at the various stages of brewing.
  • Categories and types of beer.
  • New technologies in the production of beer. Production of special types of beer.
  • Classic and modern methods of beer quality control. Physicochemical and microbiological analyses.
  • Sensory control of beer. Defects of beer and ways to avoid them.
  • • Utilization of brewery by-products, waste management. Techno-economic details of brewery installation and operation.

Educational Goals

The aim of the course is for students to be able to:

  • to know the stages of the malt and beer production process and to understand the purpose of each stage.

The goal is :

  • to understand of the beer production and evaluation process.

General Skills

  • Search for, analysis and synthesis of data and information, with the use of the necessary technology.
  • Adapting to new situations.
  • Working independently.
  • Team work.
  • Respect for the natural environment.

Teaching Methods

  • In the classroom, face to face.

Use of ICT means

  • Basic software (windows, word, power point, the web, etc.).
  • Support of learning process through the electronic platform / e-class.

Teaching Organization

ActivitySemester workload
Lectures50
Project/Independent study50
Total100

Students Evaluation

Final written exam in theory includes:

  • multiple choice questions,
  • short development questions,
  • problem solving.

Recommended Bibliography

  1. Γρηγοράκης, Χ. και Β. Θεοδοσίου, Τεχνολογία Βυνοποίησης Ζυθοποίησης, ΤΕΙ Αθήνας 2008.
  2. Vogel, W., Μπύρα. Εκδόσεις Ψυχαλου.
  3. Lewis, M.J. and T. W. Young, Brewing, Chapman & Hall, 1995.
  4. Palmer, G. H. Cereal science and malting technology-The future. Journal of the American Society of Brewing Chemists 50 (4) : 121-129,1992.

Related Research Journals

  1. The Journal of the Institute of Brewing.
  2. Journal of the American Society of Brewing Chemists.
  3. Beverages.