| Course title | Chemistry of Beer 2 |
|---|---|
| Course code | ACH/PIVO2 |
| Organizational form of instruction | Exercise |
| Level of course | Master |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 2 |
| Language of instruction | Czech |
| Status of course | unspecified |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
|
| Course content |
|
unspecified
|
| Learning activities and teaching methods |
| Observation, Training in job and motor Skils |
| Learning outcomes |
|
Mathematical calculations (brewhouse efficiency, extract, ion content, alcohol content, EMP, IBU), preparation of raw materials for brewing, preparation of recipes for a specific style according to BJCP, mashing,hopping, fermentation and bottling. Sensory evaluation and beer defects
|
| Prerequisites |
|
unspecified
ACH/PIVO |
| Assessment methods and criteria |
|
unspecified
|
| Recommended literature |
|
|
| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
|---|