UNIT
24: BREWING SCIENCE
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LO1
Understand fermentation systems Microbial groupings: microbial range and form
Unicellular
fungi: importance to
the fermentation process especially Saccharomyces species History of
fermentation advances: metabolic pathways of respiration; dynamics of anaerobic
respiration/fermentation; methods of controlling fermentation (top and bottom);
principal steps in the brewing process
LO2
Understand the biochemistry of malting, mashing and conversions in the copper
Barley
physiology: choice of
cereal; biochemical changes affected by the malting process Wort composition:
biochemical/biophysical conversions Malting process: the enhancement of
diastatic power; control of N2-content; development of colour Mashing process:
the ionic balance of the liquor (Burtonization); factors affecting extraction
and enzymatic conversion in the grist; importance of temperature and time
controls; monitoring ‘run-off’ from the mash tun for turbidity and specific
gravity Hop variety: varieties of hops available (including brief histories and
geographical location); characteristic properties of each variety; hop
additions to brews (biochemistry of action); hop quality (appearance, feel and
aroma) Hop biochemistry: the ratio of α and β-acids; oxidative conversions to
humulones and hulupones; the effect of seed content on hop property and the
principle contributors to aroma The copper: inactivation of enzymes;
precipitation of proteins, polyphenols and some lipids; production of
hop-derived flavours and aromas; sterilisation of the wort; further
precipitation of calcium phosphate [Ca3(PO4)2] and its effect on pH; the
distillation of volatile materials; water evaporation and subsequent wort
concentration; enhancement of colour (caramelization, melanoidin formation,
oxidation of tannins); reduction of surface tension Practical control:
timescales involved in boiling and the stage points of hop introduction
LO3
Understand yeast physiology and microbiology Yeast
physiology:
Saccharomyces cerevisiae, Saccaromyces carlsbergensis, Saccaromyces uvarum,
plus a selection of yeast strains and their properties; differences between
topfermenting and bottom-fermenting strains; the role of recombinant DNA
technology in future yeast research; economic role Yeast chemistry: yeast
metabolism of macronutrients and the effect of these metabolites on the
fermentation product; yeast metabolism of micronutrients and their effect on
product quality; the role of exoenzymes; cell-permeability and physiological
state; the importance of aeration to the fermentation process
UNIT
24: BREWING SCIENCE
LO4
Be able to identify fermentation and associated quality control systems
Physical control
systems: parameters instrumental in determining pitching
rate; effect that fluctuation of temperature control will have on yeast
physiology and end-product quality; the relationships between hydrometer
readings, temperature, specific and original gravities; determining when a
fermentation has ‘run its course’ (end-point determinants); remedial measures
to correct fermentation deviance Physiology of human sensory perception:
biology of human senses Beer flavour influences: key contributing agents to
beer flavour ie yeast (pitching rate, viability/vitality, strain
purity/contamination), wort composition (dissolved O2 concentration, OG,
temperature, adjuncts and trub), fermentation vessel (size and geometry) Beer
flavour biochemistry: specific beer flavourings such as CO2, ethanol, glycerol,
fusel oils, esters, organic acids, aldehydes, ketones, S2-compounds Industrial
quality control: the industry practices of product evaluation; blind tasting
philosophy; factors affecting the flavours of ‘regional’ beer styles and types
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UNIT
24: BREWING SCIENCE
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1
Understand fermentation systems
Assessment criteria for pass
The learner can:
1.1 discuss microbial range and form
1.2 evaluate the basic biological concepts of fermentation
design
1.3 discuss the principal steps of the brewing process
LO2
Understand the biochemistry of malting, mashing and conversions in the copper
2.1 discuss the role of barley in the malting process, highlighting the biochemical changes in the malting and mashing process
2.1 discuss the role of barley in the malting process, highlighting the biochemical changes in the malting and mashing process
2.2 justify the practical controls and monitoring systems
needed to ensure uniformity of clarified wort ‘run-off’
2.3 discuss the
variety of hops available
2.4 discuss the
biochemical conversions that take place during the boiling and hopping process
2.5 evaluate the
practical systems used to maximise flavour and colour profiles and ensure
uniformity of the end product
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LO3
Understand yeast physiology and microbiology
3.1 analyse the physiological and economic role played by
yeasts in fermentation systems
3.2 discuss the biochemical conversions affected by yeasts
during fermentation
3.3 discuss how these conversions can be controlled by
environmental ‘adjustment’
3.4 assess the present and suggest future roles played by
industry in the development of more active fermentation strains
LO4
Be able to identify fermentation and associated quality control systems
4.1 apply the main concepts of regulatory control of a
fermentation
4.2 create relevant data sources to identify SG and predict
a brew’s final OG
4.3 analyse the contributory factors that determine beer
flavour
4.4 plan and carry out sensory and quality analysis of
different beers to account for regional characteristics of similar brews in the
industry
UNIT
24: BREWING SCIENCE
Guidance
Links
This unit can be linked with the following units within the qualification:
Unit 16: Sales Development and Merchandising Unit 22: Cellar and Bar Operations Management Unit 23: Law for Licensed Premises.This unit also links to the following Management NVQ unit:
Links
This unit can be linked with the following units within the qualification:
Unit 16: Sales Development and Merchandising Unit 22: Cellar and Bar Operations Management Unit 23: Law for Licensed Premises.This unit also links to the following Management NVQ unit:
A2: Manage your own resources and professional development.
Essential requirements
Learners must have access to laboratory facilities, food
sensory facilities (for flavour evaluations and blind tastings) and the use of
a micro-brewery facility. Site visits and guest speakers from industry will
enhance delivery.Employer engagement and vocational contexts
A visit to a local brewery or micro-brewery will
substantially enhance the delivery of this unit.
Get assignment help for this unit at assignmenthelpuk@yahoo.com
Get assignment help for this unit at assignmenthelpuk@yahoo.com
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