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CHEP7015 - Yeast & Beer

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Title:Yeast & Beer
Long Title:Yeast & Beer
Module Code:CHEP7015
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Chemical & Process Eng
Valid From: Semester 1 - 2016/17 ( September 2016 )
Module Delivered in 1 programme(s)
Module Coordinator: NIALL MORRIS
Module Author: IAN O SULLIVAN
Module Description: This module considers aspects of brewing from the conversion of wort to the storage of beer. This is also preparatory module for the Institute of Brewing & Distilling, Diploma in Brewing, Yeast and Beer Examination (Module 2).
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 select appropriate strains of yeast for brewing.
LO2 explain fermentation operations as they apply to breweries.
LO3 discuss maturation, cold storage and clarification of beer.
LO4 consider factors affecting beer flavour and quality.
LO5 complete a series of laboratory analyses relating to process and analytical measurements.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
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. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Yeast
Morphology, genetic characteristics, brewing characteristics, carbohydrate metabolism, production of flavour compounds, nutritional requirements, yeast cultures, measurement of yeast quantity and quality, yeast handling and management, physical behaviour of yeast.
Fermentation
Principal fermentation variables, wort strength, yeast pitching rate and temperature, fermentation temperature, wort DO, fermentable sugars and TN, alcohol strength, fermenter pressure, pH. Effect of fermentation variables. Fermenter, operational techniques, design and operation.
Maturation and Cold Storage
General principles, beer processing aids, additions (hops, sugars, caramels, enzymes etc.), clarification (sedimentation, centrifugation, filtration etc.).
Beer Properties
Hazes, foam, colour, gushing, flavour assessment techniques, flavour components and stability.
Spoilage and Quality
Types of spoilage organisms, detection methods, control factors. Quality management, hygiene.
Laboratory
Statistical analysis, yeast concentration growth and viability, process measurements (original gravity, alcohol content, dissolved carbon dioxide, dissolved oxygen, nitrogenous compounds, specific gravity, pH, Sulpher dioxide), analytical measurements (e.g. vicinal diketones, metals, inorganic cations, dimethyl sulphide, flavour components) using GC, HPLC. Sensory analysis. Site visits.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Essay Detailed treatment of a topic covered in class 1,2,3,4 15.0 Week 9
Practical/Skills Evaluation Laboratory and site visit reports 5 35.0 Every Second Week
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam Examination of all theoretical content 1,2,3,4,5 50.0 End-of-Semester
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Delivery of course material 2.0 Every Week 2.00
Lab Laboratory Practicals 2.0 Every Second Week 1.00
Lecturer-Supervised Learning (Contact) Site Visits 3.75 Once per semester 0.25
Independent & Directed Learning (Non-contact) Study of course material and compilation of laboratory reports 3.75 Every Week 3.75
Total Hours 11.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.25
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Delivery of course material 2.0 Every Week 2.00
Lab Laboratory Practicals 2.0 Every Second Week 1.00
Lecturer-Supervised Learning (Contact) Site visit 3.75 Once per semester 0.25
Independent & Directed Learning (Non-contact) Study of course material and compilation of laboratory reports 3.75 Every Week 3.75
Total Hours 11.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.25
 

Module Resources

Recommended Book Resources
  • White, C 2010, Yeast: The Practical Guide to Beer Fermentation (Brewing Elements), Brewers Publications [ISBN: 0937381969]
  • Chris Boulton 2006, Brewing Yeast and Fermentation, 1st Ed., Blackwell [ISBN: 1405152680]
This module does not have any article/paper resources
Other Resources
  • Magazine: Institute of Brewing & DistillingBrewer and Distiller International Magazine
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_EBRDO_7 Certificate in Brewing and Distilling Operations 2 Mandatory

Cork Institute of Technology
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