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Lecturer(s)
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Lorenc František, Ing. Ph.D.
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Nohejl Vlastimil, Ing.
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Course content
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1. The history of beer brewing nationally and internationally. 2. The history of beer brewing nationally and internationally. 3. The development and current state of the brewing industry in the Czech Republic, focusing on brewery groups, mini-breweries and Home brewing. 4. The development and current state of the brewing industry in the Czech Republic, focusing on brewery groups, mini-breweries and Home brewing. 5. The marketing and economics of the brewing industry, industrial and regional breweries, mini-breweries and Home brewing. 6. The legislation of the brewing industry and consumption tax. 7. The essentials of beer production, water, yeast. 8. The essentials of beer production, malt. 9. The essentials of beer production, hop. 10. The production process of beer, lower, upper and spontaneous fermentation. 11. The types and sensory properties of upper fermented beers. 12. The types and sensory properties of lower fermented beers. 13. The types and sensory properties of spontaneously fermented beers.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Practical training
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Learning outcomes
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The goal of this subject is making the students familiar with the history and development of the brewery industry in the Czech Republic. As a part of this class, the students get to try one of the elementary beer production processes, the upper fermentation, in praxis. They will also get used to the terminology and technology of brewing. They will proceed to become acquainted with various beer types and master the technique of sensory rating of beers.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Written examination
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Recommended literature
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