Module Title:Malting and Brewing Raw Materials
Language of Instruction:English
Credits: 5
NFQ Level:7
Module Delivered In 1 programme(s)
Teaching & Learning Strategies: Learners will be exposed to theory and practice through exposure to and study of academic materials (texts, journals etc.) industry practice materials (case studies, live case examples, industry reports etc.). Learners will be expected to actively engage with module materials (online & offline) and problem solving exercises. The part time module learners will be exposed to theory and practice through exposure to and study of academic materials and industry practice materials. Learners will be required to actively engage with module materials and problem solving exercises.
Module Aim: The aim of this module is to examine the raw materials utilised in the malting and brewing processes and to develop an understanding of how raw materials influence the final product
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Describe the structure, morphology and growth of barley grains, the biochemistry of barley germination and how it influences the brewing process
LO2 Critically evaluate how physiological and biochemical factors of barley can influence malt quality
LO3 Appreciate the significance of water in the brewing process and understand the effects of water hardness and ion composition on the brewing process
LO4 Understand the methods for treating brewing water
LO5 Describe the structure and cultivation of hops, the chemical composition of hops and its influence on the final product
LO6 Evaluate the theory and practice of hop utilisation and detail the analytical techniques utilised in the assessment of hop quality
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.

No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
No requirements listed
 

Module Content & Assessment

Indicative Content
Barley
Composition, growth and development. Barley selection, requirements for malting. The malting process. Biochemistry of barley germination: endosperm, starch, proteins, fats, phosphates etc. Dormancy/viability. Gibberellic acid. Enzyme activity. The chemistry of kilning. Extraction prediction. The use of malt outside of brewing/distilling.
Water
Water in brewing; softening and deionization; calcium and bicarbonate ions. Chemical and microbial contamination of water. Water in cleaning, sterilizing, cooling and heating. Steam generation. Heat exchangers. Effluent treatment.
Hops
Growing, selection, diseases, harvesting and drying. Hop chemistry, hop products. Chemistry of hop constituents, analysis of hops and hop products. Deterioration of hop flavour. Chemistry of hop boiling, isomerized hop extracts. Analysis of bitter principles.
Practicals
Moisture content of barley/malt; Protein content; Diastase activity; Beta-glucanase activity; Dormancy testing: Germination energy/capacity; EBC extract estimation; Texture/friabililty/screenings testing;
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%
Special Regulation
Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Examination Short examination 1,2,3,4,5,6 10.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Laboratory books and assignments 2,4 40.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam Final examination 1,2,3,4,5,6 50.00 End-of-Semester
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Examination In class examination 1,2,5 10.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Laboratory work and off-site applied learning 3,4,6 40.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam n/a 1,2,3,4,5 50.00 End-of-Semester

ITCarlow reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 2.00
Practicals 30 Weeks per Stage 1.00
Independent Learning 30 Weeks per Stage 1.17
Total Hours 125.00
Workload: Part Time
Workload Type Frequency Average Weekly Learner Workload
Laboratory 15 Weeks per Stage 3.00
Independent Learning 15 Weeks per Stage 3.67
Total Hours 100.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABRE_B Bachelor of Science (Honours) in Brewing and Distilling 3 Mandatory