Course: null

« Back
Course title -
Course code KKZP/QVP2
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-optional
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
The course Beer Production 2 logically follows the course Beer Production 1, and solves the production of other special beers. In this course, students will focus on the production of top-fermented beers and special beers, from the design of raw materials, their preparation and the actual production of beer using individual technological steps (shredding, wort and wort production) to the moment of fermentation and maturation of beer. Other practical experiences that students will gain relate to ancillary activities in the brewing operation, such as beer bottling or brewery sanitation (homebrewing). 1. Top-fermented IPA beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 2. Top-fermented APA beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 3. Special dark beer Porter (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 4. Special dark beer Stout (batch preparation, calculation of the amount of individual raw materials, shredding, test batch)

Learning activities and teaching methods
Practical training
  • Class attendance - 40 hours per semester
  • Semestral paper - 14 hours per semester
  • Preparation for credit - 40 hours per semester
  • Preparation for classes - 56 hours per semester
Learning outcomes
The aim of the course is to deepen students' knowledge of processing raw materials for beer production - preparation of batches, scrapping, wort production, fermentation and maturing of beer. Students work at a microbrewery technological facility. The subject Beer Production 2 logically follows the subject Beer Production 1.
Students understand the basic concepts of malting and brewering and focus on them.
Prerequisites
All students who are required to complete the course will be introduced at the beginning of the semester.

Assessment methods and criteria
Seminar work

Participation in exercises (100%), Brew Day Worksheet, seminar work.
Recommended literature
  • Basařová, Gabriela; Psota, Vratislav,; Šavel, Jan,; Basař, Petr,; Paulů, Richard,; Kosař, Karel,; Dostálek, Pavel,; Basařová, Pavlína,; Kellner, Vladimír,; Mikulíková, Renata,; Čejka, Pavel. Sladařství : teorie a praxe výroby sladu. Vydání první. Praha : Havlíček Brain Team Karel Havlíček, 2015. ISBN 978-80-87109-47-2.
  • Basařová, Gabriela; Šavel, Jan,; Basař, Petr,; Lejsek, Tomáš. Pivovarství : teorie a praxe výroby piva. Vydání: první. Praha : Vydavatelství VŠCHT, 2010. ISBN 978-80-7080-734-7.
  • Kunze W. Technology Brewing and Malting. Berlin, 2019. ISBN 978-3-921690-87-1.
  • Procházka, S., Kosař, K. Technologie výroby sladu a piva. Praha: Výzkumný ústav pivovarský a sladařský, 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