Brewing and Distillation Technology - BDT 101

Course Description

This course is designed to cover concepts of biology, biochemistry, chemistry and physics that are key to brewing and distillation processes. Special attention will be given to the biology, chemistry and physics of the brewing process, including enzymatic and biochemical reactions associated with malting, mashing, fermentation and maturation. The byproducts of cellular metabolism, chemical reactions and physical processes that influence flavor development and flavor defects in finished craft beverages will be explored.

Prerequisites

(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

• Examine the biological, chemical and physical properties of the four major components of beer: malt, hops, water and yeast.
• Assess ingredient specifications and processing methods and their effects on fermented and distilled beverages.
• Correlate the chemical and biological reactions and their byproducts that occur throughout the brewing and distillation processes with their influence on the final product.
• Break down the brewing and distillation processes, steps and their function for beer and distilled beverage production.
• Evaluate beers, beer ingredients and other fermented or distilled beverages using a deductive sensory evaluation process involving appearance, aroma and taste.
• Explain the physical and biochemical mechanisms by which beer and distilled spirits are matured and finished.
• Explain the role of enzymes related to the malting, mashing, fermentation and maturation processes and their effect on the final product.
• Outline the role of microorganisms related to fermentation, maturation, food safety and spoilage.
• Explain the structure and function of proteins, carbohydrates, lipids and other biological molecules as they relate to ingredients and raw materials processing, the brewing process, beverage finishing and maturation and their effect on the final product.
• Solve mathematical problems involving systems of measurement, temperature scales, density, energy, process efficiency, solution concentration and unit conversions.
• Explain the general properties of gases and liquids related to temperature and pressure.
• Demonstrate common laboratory equipment and methods used to measure temperature; gas pressure; fluid density; sugar content; alcohol; CO2 volumes; pH; yeast cell density; and wort, beer and distillate properties.
• Correlate the inputs and outputs of the brewing and distillation processes with their impact on environmental quality and environmental sustainability.

Course Schedule