Malting and brewing technology

In this module, a clear overview of the entire malting and brewing process will be explained to understand the essential properties (biological / physiological / (bio) chemical / technological) of barley, malt, water, hops and yeast; the malting (steeping, germination, kilning); the brewing (mill, mash, lauter, boil, clarification to cooling); the fermentation, and downstream processes. 

Malting and Brewing is a challenging and very complete biotechnological process. Beer, with clear consumer expectations need to be produced in a reproducible way using varying, climate depending, biological raw materials. During this module you will learn the theoretical and practical complex mechanisms behind the local chain from raw materials to beer ready for packaging.

Table of contents:

• Introduction to beer, malting and brewing: the KU Leuven, Ghent Technology Campus approach
• Water in malting and breweries
• Hops and hop products
• Malting barley
• Malting: steeping and germination
• Malting: drying and kilning
• Sweet wort production
• From sweet wort production to pitching wort
• Fermentation of wort 
• Yeast propagation and fermentation technology
• Beer conditioning and clarification
• Brewer's knowledge with regard to colloidal stability, colloidal stabilisation and foam stability

Following this course will give you insights to understand the processes behind malting and brewing, and help you to make or understand decisions to be made for adequate malt and beer production.