FOOD SC 7000WT - Brewing Technology and Beer Production

Waite Campus - Semester 1 - 2023

Brewing Technology and Beer Production III will offer students a comprehensive introduction to the science and technology underpinning the composition and manufacture of beer. Students will gain a detailed theoretical understanding of the role of the raw ingredients of beer production (water, fermentable materials, flavouring materials, yeasts and bacteria) and the processes by which these are used in beer formulation and creation. Through participation in sensory classes, compulsory visits to industrial sites including maltings and large and small-scale breweries, and practical exercises in brewing at small and intermediate scales, students will become familiar with all aspects of beer production, and be able to design, brew and evaluate beers.

  • General Course Information
    Course Details
    Course Code FOOD SC 7000WT
    Course Brewing Technology and Beer Production
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 10 hours per week (weeks 7-13)
    Available for Study Abroad and Exchange Y
    Prerequisites Level I Chemistry and Biology (or equivalent)
    Incompatible FOOD SC 3550WT
    Restrictions Available only to Master of Science and Master of Viticulture and Oenology students
    Assessment Reports, proposals, sensory tests, presentation, final examination
    Course Staff

    Course Coordinator: Dr Richard Muhlack

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1 Discuss the role of the major raw ingredients in beer composition, quality and sensory properties.
    2 Explain and apply the scientific and engineering processes by which raw ingredients are transformed during beer production.
    3 Critique the sensory characteristics associated with the key international beer styles in modern production.
    4 Identify the major faults in beers and describe the production, food safety and quality management practices for minimisation of microbial and oxidative spoilage.
    5 Plan and implement the production of beer according to specified style and quality specifications
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.


    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.


    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.


    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.


    Attribute 5: Intercultural and ethical competency

    Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.


    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

  • Learning Resources
    Online Learning
    Students will need to regularly access the My Uni course site for:

    1. Course announcements. 
    2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each lecture. 
    3. Lecture recordings.
    4. Copies of assignments and assessment information

    My Uni can be accessed via

  • Learning & Teaching Activities
    Learning & Teaching Modes
    Lectures are used to deliver content relevant to the specified course objectives. 

    Practicals aim to apply the knowledge and skills covered in the lectures.

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3-unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
    Lectures (2 x 1h per week) will be used to introduce key principles while practical classes (up to 4h per week) will illustrate the application of theoretical knowledge introduced in the lectures.

    Lectures will introduce the key principles of brewing technology and beer production, including detailed introduction to the principle raw ingredients (fermentables, malt, adjuncts, flavourings, hops), brewhouse operations, milling technologies, the processing stages (malting, milling, mashing and wort filtration, clarification, fermentation and conditioning/blending) and the packaging and marketing of the end product.

    Practical classes will introduce students to the major industrial applications of brewing technology and beer production, including barley breeding, malting, and brewing at large and microbrewery scales. Sensory evaluation classes will present a comprehensive overview of beer tastes, flavours and aromas, and will also provide an in-depth introduction to the styles of beer presently in commercial production. Practical brewing exercises will develop the students’ skills in brewing, with small-scale full-mash brewing used to develop deep understanding of quality and sensory impacts associated with key stages of the brewing process. These practical exercises will illustrate the application of the theoretical knowledge introduced in the lectures.
    Specific Course Requirements
    There will be planned field trips during a number of the practical sessions. Students will visit commercial maltings and breweries.
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assessment Task Task Type Due Weighting Hurdle Learning Outcome
    Beer styles report Formative & Summative Week 9 15% No 1,2,3
    Beer sensory Viva Summative Week 10 10% No 1,3,4
    Beer faults report Formative & Summative Week 11 10% No 2,3,4
    Beer production written report Formative & Summative Week 13 25% No 1,3,5
    Final examination Summative Exam Period 40% No 1,2,4
    Assessment Detail
    Beer Styles Report (15%):
    The beer styles report will assess students’ knowledge of a range of styles of beer commercially available. A report of approximately 1500 words will be presented, in which a self-selected set of three contrasting beers, each representing a different beer style, are described. Details of ingredients, production and sensory attributes, and a brief history of the style, are to be provided.

    Beer sensory Viva (10%):
    A closed-panel viva will be conducted towards the end of the semester (around week 10), in which students will be presented with several commercial beers (some of which may be spiked with food-grade flavour standards to induce specific beer faults). Students will be required to orally identify and describe key sensory and quality attributes in each beer (appearance, colour, clarity, aroma, flavour etc) and provide an assessment of beer quality including the presence of any faults or quality issues. The assessment will ensure that students have achieved an understanding of beer key beer styles and sensory parameters, and are able to articulate these using an appropriate vocabulary.

    Beer Faults Report (10%)
    A detailed written report of 1500-words detailing three common beer faults will be presented, including sensory characteristics associated with the fault, acceptability of the fault in different beer styles, the cause(s) of the fault and typical prevention or treatment strategies

    Beer production written report (25%):
    A detailed written report, including an annotated flow chart describing the required production process for the beer style(s) produced by the class during the course. The report will be a maximum of 2,000 words in length, and must contain, in addition to full production information, a detailed evaluation of how closely the targeted beer style was matched, as well as identifying opportunities to where the brewing procedures or recipe used could be changed to improve the quality of the final product.

    Final examination (40%):
    A final examination will be held during the end-of-semester examination period that will assess students’ knowledge of all aspects of brewing technology and beer production covered in the lectures.
    If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy ( course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

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