The Postgraduate Certificate Brewing: Optimisation Using Technical Approaches is designed to build cross-disciplinary knowledge of the brewing process and beer quality factors to develop problem-solving skills. It follows five core modules listed below:
- Beer Flavour Development and Sensory Analysis
- Brewing Microbiology
- Brewery Waste Management and Environmental Issues
- Beer Analysis and Quality Manangement
- Packaging of Beer
Please note that all module details are subject to change.
The Postgraduate Certificate Brewing: Optimisation Using Technical Approaches is delivered on a part-time basis over three semesters, taking approximately 16 months to complete.
For Brewers in full-time employment, we recommend that the course is studied at the rate of 40 credits per year, with completion of the Postgraduate Certificate over an 18 month period (September start). However, the rate at which you progress through the course is flexible, according to preference and circumstances.
The Postgraduate Certificate consists of five taught modules worth 60 credits in total.
All Brewing taught modules consist of an e-learning component (studied via distance learning), followed by an intensive residential course held at the University of Nottingham’s Sutton Bonington Campus.
Typically, a formal assessment (usually a written exam) is taken on completion of the residential course. The overall mark awarded for a module is calculated from a weighted average of the examination mark, together with the marks awarded for any coursework assignments that have been undertaken.
75% of course materials are delivered by distance learning, designed to be studied part-time and to fit around your work. The latest innovations in web-based learning are used to ensure an interactive feel to the course and promote deeper learning of the scientific principles of brewing – these innovations include:
- E-lectures, featuring streamed video presentations by Brewing Science academics on key subjects; the slide presentation and a written transcript of the lecture can also be downloaded.
- Structured learning through a combination of virtual directed reading, self tests of understanding, animations and video footage of processes and a virtual library.
- Group work and directed discussion events via dedicated chat rooms.
One week per semester (based on 20 credits of module study) is spent at an intensive residential course held at The University of Nottingham. This provides the opportunity to develop theories and practice through traditional face-to face teaching techniques such as lectures, seminars, workshops, laboratory practicals, industrial visits and tutorials.
This module considers water effluents, waste treatments and disposal and conversion of waste streams into valuable co-products. Students are introduced to scientific principles and relevance to industrial practice of: Sources of water, forms of treatment and the characterization of waste water, Life Cycle Analysis principle and application • Carbon footprint • The disposal of brewery effluents • Disposal and potential uses of spent grains • Disposal and potential uses of spent yeast • Reduction in energy consumption in the brewery and other topics related to maturation of beer as deemed
This module considers the occurrence, frequency and biology of the non-brewing yeast microorganisms that are associated with the spoilage of the process or final product. The impact of occurrence of microorganisms on process and beer will be considered. Students are introduced to scientific principles and relevance to industrial practice of
· Spoilage microorganisms associated with the brewing process and final beer product
· Sampling, detection and identification of brewery microorganisms
· Disinfection of brewery yeast
· Cleaning- in – place (CIP) operations
· The principles and practice of brewery hygiene
· HACCP
and other topics related to brewing microbiology as deemed appropriate
Flavor quality across the brewing process, examining the key materials, processes & quality parameters which influence beer flavor from grain to glass. Develops understanding of multisensory flavor perception & theoretical aspects of the sensory evaluation of beer.
Beer Flavour Development:
Key components of beer flavor (volatile / non-volatile flavor components & balance; sweetness-bitterness balance; chloride-sulfate ratio; trigeminal effects: temperature/ carbonation; mouthfeel (e.g. beer foam, viscosity) influence of pH; multisensory considerations). Interactions between the senses.
Range of beer styles and their flavor characteristics.
Development & control of key beer flavor characters or off-notes throughout the brewing process.
Trouble-shooting flavor defects in beer
Flavor stability / staling of beer during storage: oxidation/ maturation. To include methods for monitoring beer staling; current theories of beer flavor stability; separate contributions of materials & process to flavor stability; potential markers for beer staling
Sensory analysis:
Theory of sensory analysis/ designing & running sensory trials
Facilities & recruitment of assessors
Introduction to main sensory methodologies (e.g. discrimination testing/ quantitative methods/ descriptive/ profiling, threshold determination/ hedonic tests)
Beer flavor wheel/ QDA of beer
Ethical considerations/ consumer testing and behavior.
Experimental design & analysis of sensory data; ANOVA, PCA
Development of the key chemical & physical properties of beer which determine its’ quality & the analytical techniques which are used to measure them. When & where in the process should measurements be taken (Brewery Analysis Plan) & how are these measurements integrated into the necessary Quality Systems?
INSTRUMENTAL ANALYSIS
Basic principles of instrumental analysis
Separation science: chromatography theory & applications (particularly HPLC/GC)
Standard methods of beer analysis (chemical & physical): e.g. Ethanol (ABV, SG, OG, etc.); Beer colour & flavor attributes; Bitterness (IBU); VDK; DMS; acidity; bulk composition (protein/ carbohydrate/ minerals) dissolved gases (CO2/O2); foam stability/ head retention; viscosity measurement; polyphenols;
Experimental design & data analysis
The Normal distribution and associated statistics
Method development, inter-laboratory trials and accreditation
Output specifications, tolerance & monitoring.
QUALITY:
Definitions of beer quality.
Formulation of beer & process specifications & how these may be used to monitor & assess product & process quality.
Brewery Quality Systems; QC versus QA. HACCP. Accreditation of quality systems.
Asset management.
Cross-process themes that impact on beer quality, e.g: Oxygen & product quality. Managing colloidal stability (cross-referenced to D24BS5). The impact of raw materials & the brewing process on beer flavor (cross-referenced to D24BS9)
This module covers the essential elements of packaging beers and other related alcoholic beverages. The module includes theoretical and legal aspects of packaging together with consideration of the design and operation of modern high speed packaging lines. Specific units are:
¢® Design and operation of bright beer tanks; maintain bright beer specifications including carbonation, clarity, flavour and microbiological status.
¢® Assuring the microbiological stability of packaged beer using aseptic filtration, flash pasteurization and tunnel pasteurization.
¢® Achieving specifications of packaged beers including legal aspects of packaging and labeling.
¢® Packaging beers into large-pack containers including cask and keg.
¢® Packaging beers in small-pack containers including glass, PET and can
¢® Secondary and tertiary packaging used for beers and related alcoholic beverages
¢® The design and operation of modern high-speed packaging lines suitable for beers and other related alcoholic beverages. A consideration of the measurement of packaging line efficiency and the impact of production planning will be included.¡á Warehouse design and operation and primary and secondary distribution systems used in brewing
¢® Beer dispense and cellar management