PRACTICAL MALTING AND BREWING
FOOD SCIENCE & TECHNOLOGY 102B
AND BREWING (4 units) WINTER QUARTER
INSTRUCTOR: Bamforth, C.
COURSE GOALS: To introduce students to the basic methodology used in malting and brewing laboratories for the analysis of raw materials and monitoring of process and product. To apply these methods in the analysis and characterization of a range of raw materials varying in their suitability for use and also to monitor experiments designed to demonstrate the variations that can occur in brewing. To perform pilot brews for the purpose of identifying the impact of raw materials and process conditions on performance and quality. Students will interpret data in relation to the understanding of malting and brewing science gained in course FST 102A.
PREREQUISITES: FST 102A; CHE 2A, 2B, and 2C
COURSE FORMAT: Four units. The class meets for one lecture and two laboratory sessions per week. By its nature, a practical class in brewing will demand that students may need to devote some time to working in the laboratory outside the allotted study periods. Students will be divided into three groups of five (i.e. enrollment maximum is fifteen). Students will be graded on the quality of their contribution to the class, one short mid-term, one short final, and the quality of their laboratory notebook.
TOPICAL OUTLINE: Students will differentiate between acceptable and unacceptable raw materials, including barley, malt, adjuncts, hops, water and yeast. Using small-scale tests they will assess the impact of variables on process performance (e.g. fluxes and yields). They will design and pursue pilot scale brews to demonstrate how selection of raw materials and process conditions can generate beers of different kinds and qualities.