| Module Title: | Malting and Brewing Raw Materials |
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| Language of Instruction: | English |
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| Module Delivered In |
No Programmes
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| 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.
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| 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
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| 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 |
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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.
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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.
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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.
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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;
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| Assessment Breakdown | % |
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| Continuous Assessment | 10.00% |
| Practical | 40.00% |
| End of Module Formal Examination | 50.00% |
| Special Regulation |
| Students must achieve a minimum grade (35%) in both the practical/CA and final examination. |
| Continuous Assessment |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Examination |
Short examination |
1,2,3,4,5,6 |
10.00 |
n/a |
| Practical |
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| 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 |
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| 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 |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Examination |
In class examination |
1,2,5 |
10.00 |
n/a |
| Practical |
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| 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 |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Formal Exam |
n/a |
1,2,3,4,5 |
50.00 |
End-of-Semester |
SETU Carlow Campus 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 |
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