Unit 24: BREWING SCIENCE

Brewing Science A/601/1687

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Unit 24: BREWING SCIENCE


Brewing Science A/601/1687





LO1 Understand fermentation systems



Understand fermentation systems Microbial groupings: microbial range and form Unicellular
fungi: importance to the fermentation process especially Saccharomyces species History of
fermentation advances: metabolic pathways of respiration; dynamics of anaerobic
respiration/fermentation; methods of controlling fermentation (top and bottom); principal steps in
the brewing process


1.1 discuss microbial range and form

1.2 evaluate the basic biological concepts of fermentation design


1.3 discuss the principal steps of the brewing process






LO2 Understand the biochemistry of malting, mashing and conversions in the copper


Understand the biochemistry of malting, mashing and conversions in the copper Barley
physiology: choice of cereal; biochemical changes affected by the malting process Wort
composition: biochemical/biophysical conversions Malting process: the enhancement of
diastatic power; control of N2-content; development of colour Mashing process: the ionic
balance of the liquor (Burtonization); factors affecting extraction and enzymatic conversion in
the grist; importance of temperature and time controls; monitoring run-off from the mash tun for
turbidity and specific gravity Hop variety: varieties of hops available (including brief histories and
geographical location); characteristic properties of each variety; hop additions to brews
(biochemistry of action); hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of
and -acids; oxidative conversions to humulones and hulupones; the effect of seed content on
hop property and the principle contributors to aroma The copper: inactivation of enzymes;
precipitation of proteins, polyphenols and some lipids; production of hop-derived flavours and
aromas; sterilisation of the wort; further precipitation of calcium phosphate [Ca3(PO4)2] and its
effect on pH; the distillation of volatile materials; water evaporation and subsequent wort
concentration; enhancement of colour (caramelization, melanoidin formation, oxidation of
tannins); reduction of surface tension Practical control: timescales involved in boiling and the
stage points of hop introduction


2.1 discuss the role of barley in the malting process, highlighting the biochemical
changes in the malting and mashing process

2.2 justify the practical controls and monitoring systems needed to ensure uniformity of
clarified wort run-off

2.3 discuss the variety of hops available

2.4 discuss the biochemical conversions that take place during the boiling and hopping
process


2.5 evaluate the practical systems used to maximise flavour and colour profiles and
ensure uniformity of the end product






LO3 Understand yeast physiology and microbiology

Understand yeast physiology and microbiology Yeast physiology: Saccharomyces cerevisiae,
Saccaromyces carlsbergensis, Saccaromyces uvarum, plus a selection of yeast strains and
their properties; differences between topfermenting and bottom-fermenting strains; the role of
recombinant DNA technology in future yeast research; economic role Yeast chemistry: yeast
metabolism of macronutrients and the effect of these metabolites on the fermentation product;
yeast metabolism of micronutrients and their effect on product quality; the role of exoenzymes;
cell-permeability and physiological state; the importance of aeration to the fermentation process

Be able to identify fermentation and associated quality control systems Physical control
systems: parameters instrumental in determining pitching rate; effect that fluctuation of
temperature control will have on yeast physiology and end-product quality; the relationships
between hydrometer readings, temperature, specific and original gravities; determining when a
fermentation has run its course (end-point determinants); remedial measures to correct
fermentation deviance Physiology of human sensory perception: biology of human senses Beer
flavour influences: key contributing agents to beer flavour ie yeast (pitching rate, viability/vitality,
strain purity/contamination), wort composition (dissolved O2 concentration, OG, temperature,
adjuncts and trub), fermentation vessel (size and geometry) Beer flavour biochemistry: specific
beer flavourings such as CO2, ethanol, glycerol, fusel oils, esters, organic acids, aldehydes,
ketones, S2-compounds Industrial quality control: the industry practices of product evaluation;
blind tasting philosophy; factors affecting the flavours of regional beer styles and types


3.1 analyse the physiological and economic role played by yeasts in fermentation
systems

3.2 discuss the biochemical conversions affected by yeasts during fermentation

3.3 discuss how these conversions can be controlled by environmental adjustment

3.4 assess the present and suggest future roles played by industry in the development of
more active fermentation strains




LO4 Be able to identify fermentation and associated quality control systems



Be able to identify fermentation and associated quality control systems Physical control
systems: parameters instrumental in determining pitching rate; effect that fluctuation of
temperature control will have on yeast physiology and end-product quality; the relationships
between hydrometer readings, temperature, specific and original gravities; determining when a
fermentation has run its course (end-point determinants); remedial measures to correct
fermentation deviance Physiology of human sensory perception: biology of human senses Beer
flavour influences: key contributing agents to beer flavour ie yeast (pitching rate, viability/vitality,
strain purity/contamination), wort composition (dissolved O2 concentration, OG, temperature,
adjuncts and trub), fermentation vessel (size and geometry) Beer flavour biochemistry: specific
beer flavourings such as CO2, ethanol, glycerol, fusel oils, esters, organic acids, aldehydes,
ketones, S2-compounds Industrial quality control: the industry practices of product evaluation;
blind tasting philosophy; factors affecting the flavours of regional beer styles and types



4.1 apply the main concepts of regulatory control of a fermentation

4.2 create relevant data sources to identify SG and predict a brews final OG

4.3 analyse the contributory factors that determine beer flavour


4.4 plan and carry out sensory and quality analysis of different beers to account for
regional characteristics of similar brews in the industry

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