Beer: the science of brewing (edX)

Beer: the science of brewing (edX)
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Bachelor degree in Sciences is recommended. Understanding of key biological and biochemical concepts (enzymes, proteins, lipids, DNA, ions,…)
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Beer: the science of brewing (edX)
Ever wondered why your beer tastes the way it does? Learn how the ingredients, different biochemical reactions and process parameters in beer brewing influence the taste and aroma of beer. In this course of 12 modules, our team of academic scientists and brewmasters will introduce you to the science underlying beer brewing. At the end of this MOOC, you will understand the science underlying beer production, and why your beer tastes the way it does!

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This MOOC also gives you a sneak peek inside some of Belgium’s most iconic breweries. It features talks from Belgian brewers and maltsters, as well as from some of the most renowned academics on key features of the malting and brewing process.




What you'll learn:

After completing this course, you will be able to:

- Explain the importance of the 4 basic ingredients of beer in shaping beer taste and aroma

- Understand the different processing steps in malting and beer brewing

- Understand the key biochemical reactions occurring during each of these steps

- Recognize and describe the main beer styles, and understand how the brewing process contributes to the different beers

- Identify key factors affecting beer identity, quality, and stability

- Carry out basic sensory analyses of beers and identify key flavors and off-flavors and their molecular origin


Syllabus


Module 0: Course introduction

Introduction to the main topics and goals covered in this MOOC.


Module 1: History and Overview of the brewing process.

A brief history of beer brewing and an overview of the basic steps in the brewing process.


Module 2: Beer ingredients: Malt

Exploration of the typical characteristics of cereals used to make different types of beer, as well as the different steps in the malting process.

Expert speakers module 2 :

Prof. Christophe Courtin, Full professor at KU Leuven, Leuven Food Science and Nutrition Center, BE

Dr. Sofie Malfliet, Operations Manager at Albert Maltings, BE


Module 3: Beer ingredients: Water

Focus on the importance of water composition, how water is treated and its influence on beer quality and taste. You will also investigate your local water quality.

Expert speaker module 3 :

Prof. Hedwig Neven, Master brewer, Duvel-Moortgat, BE


Module 4: Beer ingredients: Hops and spices

Exploration of the typical characteristics of hops and spices used in beer brewing, and their effect on beer taste and aroma.

Expert speakers module 4 :

Prof. Thomas Shellhammer, Nor’Wester Professor of Fermentation Science, Oregon State University, USA

Dr. Gert De Rouck, Brew Master, KU Leuven, BE


Module 5: Beer ingredients: Yeast

Introduction to the different brewing yeasts, as well as their metabolites that influence beer.

Expert speakers module 5 :

Prof. Kevin Verstrepen, Full professor at KU Leuven, Director of the VIB-KU Leuven Center for Microbiology, BE

Prof. Bart Lievens, Professor at KU Leuven, BE


Module 6: The brewing process

Explanation of the main stages involved in beer brewing.

Expert speaker module 6 :

Dr. Gert De Rouck, Brew Master, KU Leuven, BE


Module 7: Fermentation

Exploration of key biochemical reactions during fermentation.

Expert speaker module 7 :

Anne-Françoise Pypaert, Brew Master, Orval Brewery, BE


Module 8: Filtration and packaging

Overview of filtration and different packaging types.

Expert speaker module 8 :

Dr. David De Schutter, Innovation & Technology Development Director Europe, AB InBev Brewery, BE


Module 9: Beer quality and stability

Overview of beer quality checks, and what parameters affect beer stability.

Expert speaker module 9 :

Prof. Charlie Bamforth, Distinguished Professor Emeritus, Department of Food Science and Technology, UC Davis, USA


Module 10: Beer assessment and tasting

Get hands-on experience in beer tasting and identifying key (off)flavors.

Expert speaker module 10 :

Dr. Veerle Daems, Senior Sensory Scientist, Haystack Consulting, BE

Module 11: Final exam



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Course Auditing
84.00 EUR
Bachelor degree in Sciences is recommended. Understanding of key biological and biochemical concepts (enzymes, proteins, lipids, DNA, ions,…)

MOOC List is learner-supported. When you buy through links on our site, we may earn an affiliate commission.