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Course title -
Course code KKZP/VP1
Organizational form of instruction Seminary
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory-optional, 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
In the course Beer Production 1, students will focus on the production of bottom-fermented beers and yeast 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. Light lager beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 2. Semi-dark lager beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 3. Dark lager beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 4. Yeast beer beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch)

Learning activities and teaching methods
Practical training
  • Semestral paper - 24 hours per semester
  • Preparation for classes - 46 hours per semester
  • Class attendance - 40 hours per semester
  • Preparation for credit - 40 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 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
Development of laboratory protocols

Participation in exercises (100%), Brew Day Worksheet.
Recommended literature
  • BASAŘOVÁ, G. a kol. Pivovarství: teorie a praxe výroby piva.. Praha, HBT, 2015. ISBN 978-80-87109-47-2.
  • BASAŘOVÁ, G. a kol. Sladařství ? teorie a praxe výroby sladu.. Praha, Vydavatelství VŠCHT, 2010. ISBN 978-80-7080-734-7.
  • 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: VÚPS, 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
Faculty: Faculty of Agriculture Study plan (Version): Agriculture (2014) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter
Faculty: Faculty of Agriculture Study plan (Version): Agriculture (2014) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter
Faculty: Faculty of Agriculture Study plan (Version): Agriculture (2013) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter