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Lecturer(s)
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Slačálek Jakub, Mgr.
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Vala Jiří, Ing.
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Kučera Lukáš, doc. RNDr. Ph.D.
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Course content
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Mathematical calculations (brewhouse efficiency, extract, ion content, alcohol content, OG/FG, IBU), preparation of brewing ingredients, recipe formulation for specific styles according to BJCP guidelines, mashing, lautering, boiling, fermentation, kegging, and bottling. Sensory evaluation and beer off-flavors.
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Learning activities and teaching methods
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Observation, Training in job and motor Skils
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Learning outcomes
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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
Describe the basic beer production process, chemical changes occurring during brewing, fermentation, and maturation, beer defects, the application of analytical chemistry in the analysis of raw materials and the beer itself, and the sensory evaluation of beer.
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Prerequisites
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Knowledge of the fundamentals of inorganic chemistry, organic chemistry, analytical chemistry, and instrumental methods.
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Assessment methods and criteria
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unspecified
The student must pass the credit requirement.
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Recommended literature
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Basařová, G.Šavel, J.Basař, T.Lejsek. Pivovarství, VŠCHT Praha 2010.
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Novotný, P. Pivařka, Jota, Brno 2017.
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Novotný, P. Pivařka 2, Jota Brno 2019.
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Tomáš Kinčl. (2022). Praxe výroby piva nejen v malých pivovarech.
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