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Course title -
Course code KKZP/QPITE
Organizational form of instruction Lecture
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Smetana Pavel, doc. Ing. Ph.D.
Course content
1. Malting theory, requirements for malting barley. Barley grain, morphological structure and chemical composition, importance of individual components. 2. Malting quality indicators, malt preparation for malting. 3. Malting, types of malts, surrogates. 4. Cooking Water - Requirements, Treatment. 5. Hops - components of hops, their importance for beer production. 6. Machines and equipment in brewing - preparation of malt, hops. 7. Machinery and equipment - own production of beer, control, setting. 8.-9. Wort production - individual phases and their importance. 10. Fermentation - microbiological requirements, own fermentation. 11.-13. Machinery and equipment in brewing - fermentation, maturation of beer, filtration, pasteurization, bottling, sanitation and construction issues - HACCP, EHEDG. 14. Microbreweries - specifics of production technology.

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Laboratory, Practical training
  • Preparation for credit - 25 hours per semester
  • Preparation for exam - 65 hours per semester
  • Preparation for classes - 44 hours per semester
  • Class attendance - 16 hours per semester
Learning outcomes
The aim of the course is to deepen students' knowledge of raw materials processed in the malting and brewing industry - basic knowledge of malt production, hops and products processing, requirements for boiling water, technological equipment and their functions. Part of the subject is legislation.
Students understand the basic concepts of malt production and beer brewery.
Prerequisites
All students who are required to complete the course will be introduced at the beginning of the semester.

Assessment methods and criteria
Oral examination, Written examination

Exam, participation in exercises, laboratory exercise protocol.
Recommended literature
  • BASAŘOVÁ, G. a kol. Pivovarství: teorie a praxe výroby piva.. Praha, 2010. ISBN 978-80-7080-734-7.
  • BASAŘOVÁ, G. a kol. Sladařství ? teorie a praxe výroby sladu.. Praha, 2015. ISBN 978-80-87109-47-2.
  • Kunze W. Technology Brewing and Malting.. Berlin: VLB, 2015. ISBN 978-39-2169-049-9.
  • PROCHÁZKA, S., KOSAŘ, K. Technologie výroby sladu a piva.. Praha, 2000. ISBN 80-902658-6-3.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester