CHEM ENG 4074WT - Brewery Engineering
Waite Campus - Winter - 2023
General Course Information
Course Code CHEM ENG 4074WT Course Brewery Engineering Coordinating Unit School of Chemical Eng and Advanced Materials(Ina) Term Winter Level Undergraduate Location/s Waite Campus Units 3 Course Description In this course students will learn how process engineering applies to the brewing industry. The fundamentals chemistry and biology will be applied to the concepts of beer quality and flavour, cleaning and sanitation, and the effects that various ingredients including malts, hops, yeasts/bacteria and water have on the brewing process. Process engineering principles are utilised to understand milling, mashing, boiling, fermenting and packaging and to design, optimise and control these processes in a brewery. Within the course, research into beer styles and recipes will be used to produce successful recipes. Students will also undertake a full production of a beer in the Waite Microbrewery from raw ingredients all the way to packaged product.
Course Coordinator: Associate Professor Philip van Eyk
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning OutcomesOn successful completion of this course, students will be able to:
1. Understand the engineering, chemistry and biology fundamentals that underpin the brewing process;
2. Understand the effects that various ingredients including malts, hops, yeast/bacteria and water have on the brewing process;
3. Utilise process engineering principles to understand milling, mashing, boiling, fermenting and packaging and how these processes are designed, optimised and controlled in a brewery;
4. Produce successful recipes for beers for production based on research into styles of beer;
5. Operate a full microbrewery to produce a beer of a specified style.
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 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital 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.
Required ResourcesAll required resourses will be supplied via MyUni during the course.
Learning & Teaching Activities
Learning & Teaching ModesThe course is an intensive Winter School course. The schedule consists of the following:
- 2 full days of lectures/workshops covering the science of Brewing with Dr Richard Muhlack from the School of Agriculture, Food and Wine (in Week 1), followed by an assignment based on that content.
- 2 full days of lectures/workshops covering the engineering aspects of brewing with Lukas Gerstweiler from the School of Chemical Engineering (in Week 2), followed by an assignment based on that content.
- 2 weeks of hands on beer production, including:
- Production of a full batch of beer in the Waite Microbrewery (1 full day) with Head Brewer Dr Philip van Eyk
- Fermantation, Cellaring and packaging of beer in the Waite Mircrobrewery (ad hoc between brewing and final packaging) with Head Brewer Dr Philip van Eyk
- Oral presentations and tastings of final beers
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Activity In-class hours Out-of-class hours Expected total student workload hours Lectures/Workshops 24 24 48 Assignments 0 10 10 Beer Style report 0 20 20 Beer Production Laboratory and Report 20 30 50 Oral Presentation 4 10 14 Brewery Tours 6 0 6 In Class Exam 2 0 2 TOTAL 56 94 150
Learning Activities SummaryThe class will be lectured by Dr Philip van Eyk and Lukas Gerstweiler from the School of Chemical Engineering, and Dr Richard Muhlack from the School of Agriculture Food and Wine. All classes will be at Waite campus. The Waite Microbrewery will be used for hands on production brewing.
The schedule for the course is as follows:
Week 1 – Science of Brewing (Dr Richard Muhlack) (2 full days)
Intro to brewing
Fermentables (barley) and malting
Hops and adjuncts
Tastings and sensory evaluations parts 1 and 2
Water for brewing
Beer quality and analytical methods
Tastings and sensory evaluations parts 3 and 4
Week 2 – Engineering of Brewing (Lukas Gerstweiler) (2 full days)
Milling and mashing
Lautering and wort boiling
Brewers Yeast and Fermentation
Finishing beer packaging and dispensing
Brewery Design and Layout
Week 3-4 – Brewing on Waite Microbrewery (Dr Philip van Eyk) (Waite Microbrewery)
Produce large scale batches of beer in groups
Cellaring and packaging of products
In class Exam covering Science and Engineering modules
Brewery tours (sites to be advised)
Oral presentations and tastings of beers produced at Waite Microbrewery
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment must maintain academic standards.
Assessment SummaryAssignments based on lectures/workshops - 10%
Beer Style Report - 25%
Beer Production Report - 35%
Oral Presentation (in group) - 10%
In class Exam - 20%
Assessment DetailIn this course the following assessments will be completed:
Assignments (individual) - assignments based on the content covered on the science and engineering concepts of brewing.
Beer Style Report (individual) - a report outlining what makes a good version of a chosen style of beer, a recipe for that style and all the calculations involved to enable brewing in a microbrewery.
Beer Production Report (individual) - a report outlining all of the steps and calculations involved with brewing a batch of beer in the microbrewery along with assessment of beer tasting relative to the expected style parameters.
Oral Presentation (group) - presentation of the beer production and tasting of the final beer
Exam - undertaken in class
SubmissionAll assignments and reports will be submitted via MyUni. The oral presentation and exam will occur in class.
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.
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