Beer Finishing and Packaging
| Code | School | Level | Credits | Semesters |
| BIOS4156 | Biosciences | 4 | 20 | Spring UK |
- Code
- BIOS4156
- School
- Biosciences
- Level
- 4
- Credits
- 20
- Semesters
- Spring UK
Summary
This module teaches the biological, chemical and engineering processes that are involved in transforming fermented beer into a wide range of finished beers. The module also covers essential content on food safety and legal aspects of beer packaging.
Maturation: flavour and aroma changes. Techniques to achieve product specification
Formation of non-biological hazes and stabilisation against non-biological haze
Carbonation: carbon dioxide addition, saturation and recovery
Clarification and filtration. Removal of yeast and beer recovery, beer filtration
Specialised beer treatments: low-alcohol, alcohol-free & bottle/can conditioning
Packaging beers into large-pack containers including cask and keg.
Packaging beers in small-pack containers including glass, PET and can.
The design and operation of modern high-speed packaging lines suitable for beers and other related alcoholic beverages. A consideration of the measurement of packaging line efficiency and the impact of production planning will be included.
Assuring the microbiological stability of packaged beer using aseptic filtration, flash pasteurization and tunnel pasteurization.
Key food safety and legal aspects involved in the packaging of beer.
Beer dispense and cellar management
Target Students
Students enrolled in the MSc/PGDip Brewing Science or MRes Brewing Science. Available to subsidiary students, subject to an interview with module convenor to ensure they understand the specialist nature of the module and determine their motivation for studying it and likely capacity to succeed in passing the course.
Classes
- One 5-hour workshop
- One 4-hour practicum each week for 2 weeks
- Two 1-hour lectures each week for 15 weeks
- One 8-hour field studies
E-learning component (55); Directed reading, self-study and self-assessment (39 hours); lectures (30 hours); Audit workshop (5 hours); Practical Classes (8 hours); Field Trip (8 hours); Coursework (15 hours); Revision (40 hours)
Assessment
- 30% Coursework: 2000 word essay assignment
- 70% Exam (2-hour): Written exam on key content from module using both short answer and long answer questions.
Assessed by end of spring semester
Educational Aims
To provide an understanding of the underlying science and technology of Beer Maturation, Filtration and Packaging. The module forms a part of the ‘brewing process’ component of the MSc in Brewing Science and Practice. The module will detail the key technologies used in producing a diverse range of beers in both the craft and large-scale production environment.Learning Outcomes
1.Understand the processes used to mature, finish and pack both craft beer styles and large-scale beers in all key packaging formats [A2 & A4]
2. Understand the key process aids and materials used in beer preparation and packaging (Colloidal stabilisers, enzymes, packaging materials) [A2]
3. Understand the key principles of packaging line design and impacts on line efficiency [A6]
4. Be able to review key literature and organise information to evaluate the merits of different technologies in essay format [A3, A4, B1, B2, B3, C2, D2]
5. Be able to use packaging line efficiency calculations to evaluate machine performance [C3]
Conveners
- Mr Rod White