BREW210

Ingredient Development and Fermentation

High-quality raw ingredients are essential for all types of food and beverage manufacturing. A range of different standards are established in these industries, depending on the end-product. Beer production relies on the availability of appropriate high-quality raw ingredients as well as specific yeast strains to be used in the process of fermentation to produce alcohol and flavour compounds.

This course delves into how high-quality barley, hops, yeast and other ingredients are developed for the specific purpose of beer production. We will discuss the breeding process for malting barley and the specifications required for brewing. We will also review the cultivation, evaluation and characterization of hop varieties for flavour and bitterness enhancement, as well as the evaluation, selection and preservation of yeast strains for fermentation. We'll emphasize the importance of these ingredients and strains in determining quality and various types of beer.

Note: Students must be at least 19 years of age to participate in this course and/or the Craft Beer and Brewing Essentials program.

This course is available at the following time(s) and location(s):

This course is available at the following time(s) and location(s):

Campus Session(s) Instructor(s) Cost Seats available  
Surrey 10 - $875.00 35 Register
Vancouver 10 - $875.00 35 Register

What will I learn?

By the end of the course, you should be able to do the following:

  • Describe how malting barley is produced and used in craft beer production
  • Describe how hops are cultivated and used in beer
  • Articulate the effects of variations in ingredient quality and how they can impact the brewing process
  • Discuss the importance of yeast strains and the effect on beer
  • Describe how to conduct quality assessment of yeast strains 

How will I learn?

Classes may consist of a combination of lectures, case studies, projects, papers, assignments and group presentations. You can expect reading and other assignments on a weekly basis.

How will I be evaluated?

Your grade will be based in part on individual participation, class and group discussions, presentations and assignments. You’re expected to attend all hours of classes, engage in discussions and review all handouts. You must also complete a research topic assignment.

Textbooks and learning materials

There are no textbooks required for this course. Recommended readings will be available in the SFU Library. We will provide custom course materials.

 

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