Unit code: A/601/1687 QCF level: 5 Credit value: 15

Size: px
Start display at page:

Download "Unit code: A/601/1687 QCF level: 5 Credit value: 15"

Transcription

1 Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing and conversions, gaining understanding of fermentation and associated quality control systems. Unit abstract This unit has been designed to introduce the biochemical, microbiological and physical aspects of brewing technology. It has been designed in such a way as to allow flexibility of delivery. It will support and reinforce the knowledge and appreciation of fermentation systems, which will be vital to a career in brewing, fermentation technology or the licensed trade sector. The unit allows learners to apply this knowledge in a practical environment. It is assumed that, before undertaking this unit, learners have a working knowledge of the basic concepts of biological processes as in Unit 32: Nutrition and Diet. Learning outcomes On successful completion of this unit a learner will: 1 Understand fermentation systems 2 Understand the biochemistry of malting, mashing and conversions in the copper 3 Understand yeast physiology and microbiology 4 Be able to identify fermentation and associated quality control systems. 133

2 Unit content 1 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 2 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 N 2 -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 [Ca 3 (PO 4 ) 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 3 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 134 BH Edexcel BTEC Levels 4 and 5 Higher Nationals specification in Hospitality Management

3 4 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 O 2 concentration, OG, temperature, adjuncts and trub), fermentation vessel (size and geometry) Beer flavour biochemistry: specific beer flavourings such as CO 2, ethanol, glycerol, fusel oils, esters, organic acids, aldehydes, ketones, S 2 -compounds Industrial quality control: the industry practices of product evaluation; blind tasting philosophy; factors affecting the flavours of regional beer styles and types 135

4 Learning outcomes and assessment criteria Learning outcomes On successful completion of this unit a learner will: LO1 Understand fermentation systems Assessment criteria for pass The learner can: 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 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 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 4.1 apply the main concepts of regulatory control of a fermentation 4.2 create relevant data sources to identify SG and predict a brew s 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 136 BH Edexcel BTEC Levels 4 and 5 Higher Nationals specification in Hospitality Management

5 Guidance Links This unit can be linked with the following units within the qualification: Unit 16: Sales Development and Merchandising Unit 22: Cellar and Bar Operations Management Unit 23: Law for Licensed Premises. This unit also links to the following Management NVQ unit: A2: Manage your own resources and professional development. Essential requirements Learners must have access to laboratory facilities, food sensory facilities (for flavour evaluations and blind tastings) and the use of a micro-brewery facility. Site visits and guest speakers from industry will enhance delivery. Employer engagement and vocational contexts A visit to a local brewery or micro-brewery will substantially enhance the delivery of this unit. 137

On successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work

On successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work Unit 29: Creative Patisserie Unit code: F/601/1769 QCF level: 5 Credit value: 30 Aim This unit will enable learners to gain understanding of equipment and methods for creative patisserie work and develop

More information

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production 1 of 7 level: 3 credit: 6 planned review date: August 2008 sub-field: purpose: entry information: accreditation option: moderation option: Food and Related Products Processing People credited with this

More information

Qualifications. The Certificate in the Fundamentals of Brewing and Packaging of Beer (FBPB) Full Examination Syllabus

Qualifications. The Certificate in the Fundamentals of Brewing and Packaging of Beer (FBPB) Full Examination Syllabus Qualifications The Certificate in the Fundamentals of Brewing and Packaging of Beer (FBPB) Full Examination Syllabus Institute of Brewing and Distilling 2011 A qualification for the validation of the training

More information

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT PRODUCT NAME: CALCIUM CHLORIDE FLAKE PRODUCT CODE: CALCHLF COMMODITY CODE: 25201000 PACKAGING: 5 AND 25 KG Description Calcium Chloride

More information

FERMENTATION. By Jeff Louella

FERMENTATION. By Jeff Louella FERMENTATION By Jeff Louella Why Understand Fermentation? Understanding the science behind fermentation can greatly affect the quality of beer made. There are some great products on the market to help

More information

RESOLUTION OIV-ECO

RESOLUTION OIV-ECO RESOLUTION OIV-ECO 563-2016 TRAINING PROGRAMS FOR OENOLOGISTS THE GENERAL ASSEMBLY, based on the work of the FORMAT Expert Group, CONSIDERING the resolution OIV-ECO 492-2013 providing the definition of

More information

yeast-derived flavours

yeast-derived flavours yeast-derived flavours Positive flavour in some beers - offflavour in others Produced by yeast during fermentation Critically affected by wort [Zn] and yeast health Can also be produced by contaminant

More information

Micro-brewing learning and training program

Micro-brewing learning and training program Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering

More information

Yeast and Flavour Production. Tobias Fischborn Lallemand Brewing

Yeast and Flavour Production. Tobias Fischborn Lallemand Brewing Yeast and Flavour Production Tobias Fischborn Lallemand Brewing Content Flavour production by yeast How to control Flavour Production Non-Traditional Yeast to Brew Beer Contribution To Beer Flavor Contribution

More information

PRODUCTION OF BEER Page 1

PRODUCTION OF BEER Page 1 PRODUCTION OF BEER Beer is an alcoholic beverage made from malted grains, hops, yeast and water. The grain is usually barley or wheat. Fruits, herbs and spices may also be used for special styles. The

More information

Principles of Producing Basic Pasta Dishes

Principles of Producing Basic Pasta Dishes Unit 64: Unit code: QCF Level 2: Principles of Producing Basic Pasta Dishes F/502/8285 BTEC Specialist Credit value: 2 Guided learning hours: 5 Unit aim This unit aims to provide learners with knowledge

More information

The Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17

The Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17 The Science of Mashing Jamie Ramshaw M Brew IBD 25/10/17 Purpose Purpose Extract the starch from a source Convert the starch into a sugar that can be utilised by Yeast Control the extent of conversion

More information

1 The Quality of Milk for Cheese Manufacture (T.P. Guinee and B. O'Brien). 1.5 Factors affecting the quality of milk for cheese manufacture.

1 The Quality of Milk for Cheese Manufacture (T.P. Guinee and B. O'Brien). 1.5 Factors affecting the quality of milk for cheese manufacture. 1 The Quality of Milk for Cheese Manufacture (T.P. Guinee and B. O'Brien). 1.1 Introduction. 1.2 Overview of milk composition. 1.3 Principles of cheese manufacture. 1.4 Quality definition of milk. 1.5

More information

Principles of Preparing, Cooking and Finishing Basic Pastry Products

Principles of Preparing, Cooking and Finishing Basic Pastry Products Unit 51: Unit code: QCF Level 2: Principles of Preparing, Cooking and Finishing Basic Pastry Products R/502/8310 BTEC Specialist Credit value: 2 Guided learning hours: 9 Unit aim This unit aims to provide

More information

RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL

RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Buletin USAMV-CN, 62/2006 (303-307) ISSN 1454 2382 RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Mudura Elena, SevastiŃa Muste, Maria Tofană, Crina Mureşan elenamudura@yahoo.com University of Agricultural

More information

Qualifications. The Fundamentals of Distilling (FD)

Qualifications. The Fundamentals of Distilling (FD) Qualifications The Fundamentals of Distilling (FD) Learning Material Institute of Brewing and Distilling 2013 EXAMINATION SYLLABUS INTRODUCTION The Certificate in the Fundamentals of Distilling (FD) requires

More information

VITICULTURE AND ENOLOGY

VITICULTURE AND ENOLOGY VITICULTURE AND ENOLOGY Class L-25: Agricultural and Forest Science and Technology http://www.enol.unimi.it/ DIRECTOR OF THE BACHELOR S PROGRAMME Prof. Attilio Scienza Department of Crop Production Tree

More information

Brewing Water Derek Colby

Brewing Water Derek Colby Brewing Water Derek Colby Minerals and Brewing Chemistry Ionic content comes from soil and rocks in its environment Ionic content of brewing water affects mashing performance and flavor perceptions in

More information

is pleased to introduce the 2017 Scholarship Recipients

is pleased to introduce the 2017 Scholarship Recipients is pleased to introduce the 2017 Scholarship Recipients Congratulations to Elizabeth Burzynski Katherine East Jaclyn Fiola Jerry Lin Sydney Morgan Maria Smith Jake Uretsky Elizabeth Burzynski Cornell University

More information

World of Wine: From Grape to Glass

World of Wine: From Grape to Glass World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to

More information

BJCP Study Group March 26 th, 2014 Market Garden Brewery

BJCP Study Group March 26 th, 2014 Market Garden Brewery BJCP Study Group March 26 th, 2014 Market Garden Brewery Brewing processes and their effects on the final product Haze: not just bad for the eyes. Thanks to our hosts!!! Really, thank you Andy and MGB.

More information

Yeast- Gimme Some Sugar

Yeast- Gimme Some Sugar Yeast- Gimme Some Sugar Taxonomy: Common yeast encountered in brewing The main cultured brewers yeast is genus Saccharomyces Saccharomyces means sugar fungus S. cerevisiae is ale yeast S. pastorianus is

More information

The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production

The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Slide Set 4 The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Grains Used in Beer Making The most commonly used grain for beer is barley Barley retains its husk

More information

World of Wine: From Grape to Glass Syllabus

World of Wine: From Grape to Glass Syllabus World of Wine: From Grape to Glass Syllabus COURSE OVERVIEW Have you always wanted to know more about how grapes are grown and wine is made? Perhaps you like a specific wine, but can t pinpoint the reason

More information

Beauty and the Yeast - part II

Beauty and the Yeast - part II Beauty and the Yeast - part II Factors Affecting Fermentation and how to control them Troels Prahl Vice President of Innovation and European Operations Agenda Yeast metabolism basics - Flavor creation

More information

Qualifications. The General Certificate in Brewing (GCB)

Qualifications. The General Certificate in Brewing (GCB) Qualifications The General Certificate in Brewing (GCB) Examination Syllabus 2014 Introduction. The General Certificate in Brewing (GCB) gives international recognition of a basic, under-pinning knowledge

More information

Contents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE

Contents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE Contents Setting the scene: A history and the position of biscuits - The beginnings of biscuit manufacturing - Ingredients and formulation development - Engineering and useful reading PART 1 MANAGEMENT

More information

Brewhouse Operations II Influence on yield and quality

Brewhouse Operations II Influence on yield and quality 1 Brewhouse Operations II Influence on yield and quality main influences of the boiling and wort treatment processes on yield, colloidal stability, microbiological stability, foam and flavor stability

More information

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015.

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015. NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE

More information

Chef de Partie Apprenticeship Standard

Chef de Partie Apprenticeship Standard Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)

More information

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier

More information

SINGLE DOCUMENT. 1. NAME Českobudějovické pivo. 2. MEMBER STATE OR THIRD COUNTRY Czech Republic

SINGLE DOCUMENT. 1. NAME Českobudějovické pivo. 2. MEMBER STATE OR THIRD COUNTRY Czech Republic SINGLE DOCUMENT Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ČESKOBUDĚJOVICKÉ PIVO EC No: CZ-PGI-0105-01036

More information

Chair J. De Clerck IV. Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications

Chair J. De Clerck IV. Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications Chair J. De Clerck IV Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications Chair J. De Clerck XIV, september 14 Bottle conditioning: some side implications

More information

Construction of a Wine Yeast Genome Deletion Library (WYGDL)

Construction of a Wine Yeast Genome Deletion Library (WYGDL) Construction of a Wine Yeast Genome Deletion Library (WYGDL) Tina Tran, Angus Forgan, Eveline Bartowsky and Anthony Borneman Australian Wine Industry AWRI Established 26 th April 1955 Location Adelaide,

More information

Institute of Brewing and Distilling

Institute of Brewing and Distilling Institute of Brewing and Distilling Asia Pacific Section s 32 nd Convention Melbourne, Victoria March 25 th -30 th 2012 Fermentation The Black Box of the Brewing Process A Concept Revisited Graham G. Stewart

More information

Post-Harvest-Multiple Choice Questions

Post-Harvest-Multiple Choice Questions Post-Harvest-Multiple Choice Questions 1. Chilling injuries arising from the exposure of the products to a temperature a. above the normal physiological range b. below the normal physiological range c.under

More information

Principles of Providing a Counter and Takeaway Service

Principles of Providing a Counter and Takeaway Service Unit 73: Unit code: QCF Level 1: Principles of Providing a Counter and Takeaway Service T/502/8297 BTEC Specialist Credit value: 1 Guided learning hours: 6 Unit aim The aim of this unit is to enable learners

More information

AN OVERVIEW OF THE BREWING PROCESS. Jared Long Head Brewer Altitude Chophouse and Brewery

AN OVERVIEW OF THE BREWING PROCESS. Jared Long Head Brewer Altitude Chophouse and Brewery AN OVERVIEW OF THE BREWING PROCESS Jared Long Head Brewer Altitude Chophouse and Brewery jared@altitudechophouse.com Water Objective: understand your water, but don t obsess over it. ph alone doesn t

More information

Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast

Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in

More information

Investigating the factors influencing hop aroma in beer

Investigating the factors influencing hop aroma in beer Investigating the factors influencing hop aroma in beer Graham Eyres, Tobias Richter, Jamie Scrimgeour, Pat Silcock and Phil Bremer Department of Food Science University of Otago, Dunedin, New Zealand

More information

Exploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012

Exploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012 Exploring Attenuation Greg Doss Wyeast Laboratories Inc. NHC 2012 Overview General Testing Model Brewing Control Panel Beginning Brewing Control Experienced Brewing Control Good Beer Balancing Act Volatile

More information

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis Napa Valley College 2277 Napa-Vallejo Highway, Napa, CA. 94558 VITICULTURE AND WINERY TECHNOLOGY Dr. Stephen J. Krebs, Program Coordinator, (707) 253-3259, skrebs@napavalley.edu Bryan Avila, Winery Technology

More information

(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level 2

(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level 2 (NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level This qualification is designed for learners employed in hospitality roles such as chefs, housekeepers or receptionist, who need to develop

More information

Understanding the Features of Different Types of Alcoholic Beverages Sold in Retail Outlets

Understanding the Features of Different Types of Alcoholic Beverages Sold in Retail Outlets Unit 22: Unit code: QCF Level 2: Understanding the Features of Different Types of Alcoholic Beverages Sold in Retail Outlets T/600/0655 BTEC Specialist Credit value: 4 Guided learning hours: 29 Unit aim

More information

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt Conditioning Cask Processed Beer Preparation Conditioning Haze and Clarity Stabilisation Conditioning Aims Flavour development Development

More information

Unit title: Fermented Patisserie Products (SCQF level 7)

Unit title: Fermented Patisserie Products (SCQF level 7) Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing

Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing History & Styles of Sour Beers Sour beer styles have existed for centuries What do we mean by Sour beer? History and

More information

Strategies for reducing alcohol concentration in wine

Strategies for reducing alcohol concentration in wine Strategies for reducing alcohol concentration in wine Cristian Varela Senior Research Scientist Alcohol in Australian wine 2014 2005 Average 13.6% 14.5% Ethanol Godden et al. 2015 Why is alcohol increasing?

More information

LEHUI MICRO BREWERY EQUIPMENT 2009/ 8

LEHUI MICRO BREWERY EQUIPMENT 2009/ 8 LEHUI MICRO BREWERY EQUIPMENT 2009/ 8 Layout One of the Best Manufacturers o f Brewery Equipment in the World CATALOG SYSTEM BRIEF INTRODUCTION 1 RAW MATERIAL HANDLING SYSTEM 7 BREWHOUSE SYSTEM 8 FERMENTATION

More information

Course Assessment Plan

Course Assessment Plan Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively

More information

Fresh Beer, Fresh Ideas

Fresh Beer, Fresh Ideas 123rd MBAA Anniversary Convention Fresh Beer, Fresh Ideas Alastair Pringle Pringle Scott LLC Objective and Outline Objective Identify practical solutions for keeping beer as fresh as possible. Outline

More information

Dryhopping Effectively

Dryhopping Effectively Dryhopping Effectively 2017 NHC Minneapolis St. Paul Blaze Ruud- Key Accounts Manager HOP ANATOMY Lupulin Alpha Acids 2-20% Beta Acids 2-20% Hop Oils 0.5-4% Lipids 1-5% Leaf/Bract Polyphenols & Tannins

More information

Terminology Worksheet

Terminology Worksheet www.homebrewingblog.com Terminology Worksheet Everyone wants to be a successful brewer and have their beer taste amazing. Learning the terminology is an important part of that process which is why we have

More information

Flavor and Aroma Biology

Flavor and Aroma Biology Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department

More information

Mashing! How? Why? To what extent?!

Mashing! How? Why? To what extent?! Mashing! How? Why? To what extent?! Mashing is the brewer's term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and converts the grain starches into fermentable

More information

Living Factories. Biotechnology SG Biology

Living Factories. Biotechnology SG Biology Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,

More information

Qualifications. The General Certificate in Malting (GCM) Examination Syllabus June 2013

Qualifications. The General Certificate in Malting (GCM) Examination Syllabus June 2013 Qualifications The General Certificate in Malting (GCM) Examination Syllabus June 2013 This syllabus details the course of study necessary to prepare for examination in the General Certificate in Malting.

More information

Principles of Producing Basic Fish Dishes

Principles of Producing Basic Fish Dishes Unit 58: Unit code: QCF Level 2: Principles of Producing Basic Fish Dishes K/502/8281 BTEC Specialist Credit value: 1 Guided learning hours: 9 Unit aim This unit aims to provide learners with the knowledge

More information

Preparation, cooking and finishing of hot sauces

Preparation, cooking and finishing of hot sauces Preparation, cooking and finishing of hot sauces UV31172 F/600/1811 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality

More information

Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI

Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI Should You Care About Clarity? For the most part, clarity has little to no influence on beer flavor* In certain styles, haze is either

More information

Prepare and serve wines

Prepare and serve wines Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and

More information

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors

More information

SITHCCC019 Produce cakes, pastries and breads

SITHCCC019 Produce cakes, pastries and breads Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food

More information

Pilot Malting and Brewing Trials with 2011 Crop CDC Meredith Barley

Pilot Malting and Brewing Trials with 2011 Crop CDC Meredith Barley 2012 Pilot Malting and Brewing Trials with 2011 Crop Barley 7/5/2012 Pilot Malting and Brewing Trails with 2011 Crop Samples of Barley Executive summary CMBTC conducted several pilot malting and brewing

More information

Harvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA

Harvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA Harvest Series 2017: Wine Analysis Jasha Karasek Winemaking Specialist Enartis USA WEBINAR INFO 100 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection

More information

The Effects of the Rate of Nitrogen Consumption on the Duration of Alcohol Fermentation Remain Unknown

The Effects of the Rate of Nitrogen Consumption on the Duration of Alcohol Fermentation Remain Unknown The Effects of the Rate of Nitrogen Consumption on the Duration of Alcohol Fermentation Remain Unknown Nika Vafadari BIOL398-05/MATH388-01 March 2, 2017 Outline Background Info: Alcohol fermentation in

More information

KEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA

KEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA KEY STEPS OF ROSE WINEMAKING Eglantine Chauffour, Enartis USA ROSE: WHAT DO YOU EXPECT? ROSÉ WINEMAKING PROCESS SPECIFICITIES OF ROSÉ WINEMAKING PRE FERMENTATION STEPS OXYGEN MANAGEMENT AROMA PRODUCTION

More information

Micro-brewing learning and training program

Micro-brewing learning and training program Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering

More information

Food Science (F_S) Food Science (F_S) 1. to the US industries. May be repeated once for credit. Prerequisites: instructor's consent Credit Hours: 3

Food Science (F_S) Food Science (F_S) 1. to the US industries. May be repeated once for credit. Prerequisites: instructor's consent Credit Hours: 3 Food Science (F_S) 1 Food Science (F_S) F_S 1010: Introduction to Viticulture and Enology This course will give a general overview of growing grapes (viticulture) and winemaking (enology) with an emphasis

More information

DRAFT TANZANIA STANDARD

DRAFT TANZANIA STANDARD TBS/AFDC 13 (5361) P3 Rev TZS 1245:2010 ICS: 67.160 DRAFT TANZANIA STANDARD Draught beer Specification TANZANIA BUREAU OF STAND TBS 2010 Second Edition 2010 TANZANIA STANDARD TBS/AFDC 13(5361) P3 / Rev.

More information

FLAVOUR FIRST home4apk.com FLAVOUR FIRST FLAVOUR FIRST PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5

FLAVOUR FIRST home4apk.com FLAVOUR FIRST FLAVOUR FIRST PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5 PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5 2 / 5 3 / 5 flavour first pdf At Flavour First we take pride in knowing that we are delivering customers a great selection

More information

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of

More information

Haccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<

Haccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<< Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual

More information

Oregon Wine Advisory Board Research Progress Report

Oregon Wine Advisory Board Research Progress Report Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin

More information

Brewing Tutorial Stove-top partial-boil with specialty grains

Brewing Tutorial Stove-top partial-boil with specialty grains Brewing Tutorial Stove-top partial-boil with specialty grains Step 1a: (Liquid Yeast Only) 3+ hours (preferably 1-2 days) before brewing, break the nutrient pack. Remove from the fridge and watch for swelling.

More information

Analysing the shipwreck beer

Analysing the shipwreck beer Analysing the shipwreck beer Annika Wilhelmson, John Londesborough and Riikka Juvonen VTT Technical Research Centre of Finland Press conference 10 th May 2012 2 The aim of the research was to find out

More information

RIPENING OF WHITE CHEESE IN LARGE-CAPACITY BRINE TANKS

RIPENING OF WHITE CHEESE IN LARGE-CAPACITY BRINE TANKS RIPENING OF WHITE CHEESE IN LARGE-CAPACITY BRINE TANKS Sakkas L. 1 Zoidou E. 1 Moatsou G. 1 Moschopoulou E. 1 Papatheodorou K. 2 Massouras Th. 1 1 AGRICULTURAL UNIVERSITY OF ATHENS DPT OF FOOD SCIENCE

More information

EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE CONTENT OF ACETALDEHYDE IN BEER

EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE CONTENT OF ACETALDEHYDE IN BEER Studii şi Cercetări Ştiinţifice Chimie şi Inginerie Chimică, Biotehnologii, Industrie Alimentară Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry 2010, 11 (3),

More information

UV31191 Produce fermented dough and batter products

UV31191 Produce fermented dough and batter products Produce fermented dough and batter products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products

More information

DasarTeknologi Fermentasi. -Introduction of Fermentation Process-

DasarTeknologi Fermentasi. -Introduction of Fermentation Process- DasarTeknologi Fermentasi -Introduction of Fermentation Process- Kontrak Perkuliahan Keterlambatan 15 menit (berdasarkan jadwal), lebih dari itu tidak diperkenan masuk Kehadiran minimal 80%. Kurang dari

More information

Wine Aging and Monitoring Workshop On-Line References

Wine Aging and Monitoring Workshop On-Line References College of Agriculture and Life Sciences Food Science and Technology Dr. Bruce W. Zoecklein Wine/Enology-Grape Chemistry Group Blacksburg, Virginia 24061 540/231-5325 Fax: 540/231-9293 Email: bzoeckle@vt.edu

More information

2014 Crop Merit 57 Pilot Malting and Brewing Trials

2014 Crop Merit 57 Pilot Malting and Brewing Trials 2014 Crop Merit 57 Pilot Malting and Brewing Trials 3/27/2015 2014 Crop Merit 57 Pilot Malting and Brewing Trials Summary CMBTC conducted a pilot malting and a pilot brewing trial with a 2014 crop barley

More information

PAKISTAN INSTITUTE OF TOURISM AND HOTEL MANAGEMENT KARACHI FOOD AND BEVERAGE MANAGEMENT DEPARTMENT LEVEL 2 DIPLOMA IN PROFESSIONAL FOOD

PAKISTAN INSTITUTE OF TOURISM AND HOTEL MANAGEMENT KARACHI FOOD AND BEVERAGE MANAGEMENT DEPARTMENT LEVEL 2 DIPLOMA IN PROFESSIONAL FOOD "--. --'-"\."-.,.; ~:..:t-: :i"':'-: : ~~Yt:~~::::~"":~. ~. _.Ll ':--:'J:-!'-~":.~:-:--.~'~-;I. :":r:.:-:-:~:-' :*:;.i;::::::-:::;~::;';": _._ _.J. ~~~-:.=.: -~ :~~..~;.:.i:~:.~:.: lo. & -.r L.:k:_~.:'

More information

Grapes, the essential raw material determining wine volatile. composition. It s not just about varietal characters.

Grapes, the essential raw material determining wine volatile. composition. It s not just about varietal characters. Grapes, the essential raw material determining wine volatile composition. It s not just about varietal characters. Paul Boss and Eric Dennis Food Futures Flagship and CSIR Plant Industry, P Box 350 Glen

More information

Artisan Cheese Making Academy Courses Semester 2, 2015

Artisan Cheese Making Academy Courses Semester 2, 2015 Artisan Cheese Making Academy Courses Semester 2, 2015 Certificate III in Food Processing Certificate III in Food Processing from the Artisan Cheese Making Academy Australia covers all aspects of Artisan

More information

How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent

How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent Katie Cook, Enologist, University of Minnesota Fermentation Yeast Saccharomyces

More information

JCAST. Department of Viticulture and Enology, B.S. in Enology

JCAST. Department of Viticulture and Enology, B.S. in Enology JCAST Department of Viticulture and Enology, B.S. in Enology Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State University,

More information

Culinary Arts - Learner Objectives BOE approved

Culinary Arts - Learner Objectives BOE approved Culinary Arts - Learner Objectives BOE approved 6-15-2017 Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. principles

More information

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits   ISSUE FIVE JULY 2005 confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5

More information

Innovations and Developments in Yeast. Karen Fortmann, Ph.D. Senior Research Scientist

Innovations and Developments in Yeast. Karen Fortmann, Ph.D. Senior Research Scientist Innovations and Developments in Yeast Karen Fortmann, Ph.D. Senior Research Scientist A Little Bit About White Labs Why I m Standing Here in Front of You White Labs Motto Committed to being the best yeast

More information

The Newton Road Brewery. Brewing better beer. Gareth Evans

The Newton Road Brewery. Brewing better beer. Gareth Evans Brewing better beer (than you can buy ) A personal solution to a global problem!! - presented by - Gareth Evans And gentlemen in England now abed, shall think themselves accursed they were not there (especially

More information

Jamie Oliver BTEC Home Cooking skills level 1

Jamie Oliver BTEC Home Cooking skills level 1 Jamie Oliver BTEC Home Cooking skills level 1 Year 10/11 BTEC Jamie Oliver Home cooking skills Unit 1 Unit title: Home cooking skills Credits needed 4 I credit for learning outcomes achievable in 10 hours

More information

This place covers: Raw materials used in preparing beer (e.g. malt, hops), and treatment thereof.

This place covers: Raw materials used in preparing beer (e.g. malt, hops), and treatment thereof. CPC - C12C - 2017.08 C12C BREWING OF BEER (cleaning of raw materials A23N; pitching and depitching machines, cellar tools C12L; propagating yeasts C12N 1/14; non-beverage ethanolic fermentation C12P 7/06)

More information

OBTAINING AND CHARACTERIZATION OF BEERS WITH CHERRIES

OBTAINING AND CHARACTERIZATION OF BEERS WITH CHERRIES Innovative Romanian Food Biotechnology Vol. 3 Issue of September 25, 2008 2008 by Dunărea de Jos University Galaţi Received July 24, 2008 / Accepted August 25, 2008 RESEARCH ARTICLE OBTAINING AND CHARACTERIZATION

More information

UV31190 Practical gastronomy

UV31190 Practical gastronomy UV31190 Practical gastronomy The aim of this unit is to prepare you for developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the

More information

DRAFT EAST AFRICAN STANDARD

DRAFT EAST AFRICAN STANDARD ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Gins Specification EAST AFRICAN COMMUNITY EAS 2013 Second Edition 2013 Foreword Development of the East African Standards has been necessitated by the need for

More information

CHAPER 2 PROCESS DESCRIPTION

CHAPER 2 PROCESS DESCRIPTION CHAPER 2 PROCESS DESCRIPTION 2.1 Ingredients of Beer There are several type of common ingredients are used for the beer brewing process. The basic ingredients of beer are water, starch source such as malted

More information

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks) Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic

More information