Introduction to the history of beer. Fundamentals of beer production, focusing on basic and scientific principles: preparation (equipment, sanitization, brewhouse, ingredients); hot phase (mashing, lautering, boiling, hopping, whirlpool); cold phase (cooling, oxygenation, fermentation, maturation, pasteurization, carbonation, bottling). Principles of quality control in beer (contaminants, production errors). Beer styles and principles of sensory analysis in beer.

Course Load: 36 hours

Target Audience: Students of the specialization course in Technology and Quality in Food Production

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Classes:

• Class 2 – Expected in the 2nd semester of 2025: Instructor: Dr. Gabriel Gerber Hornink
• Class 1 – 2022: Instructor: Dr. Gabriel Gerber Hornink