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Principles of Brewing (FOOD20007)
Undergraduate level 2Points: 12.5On Campus (Dookie)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
July
Overview
Availability | July |
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Fees | Look up fees |
Students will attend an intensive at the Dookie Campus. Over this intensive, students will have a mixture of theory classes and practical classes in covering the processes of mashing, hopped wort production and fermentation to produced beer. After maturing and conditioning the beer will be packaged by students and used for sensory assessment.
The content includes:
- agricultural inputs to the brewing
- processing of grain for brewing
- organisation of the brewing process.
- mashing of grain & production of hopped wort
- fermentation of hopped wort and conditioning , stabilisation and packaging of beer
- economics and marketing in the brewing industry
Note – Beer tasting is compulsory. Participants must be 18 years or over
Intended learning outcomes
On completion of this subject students should be able to :
- identify the raw materials for brewing
- describe how the different brewing process are organised during production
- explain the effects of malting, kilning and roasting on grain
- describe different types of mashing and their uses
- describe changes in wort during the boiling process
- explain how the contribution of hops to wort changes with time
- explain how yeast is prepared for fermentation
- describe methods for conditioning, filtering and stabilising beer
- describe the current economic state of the Australian and world brewing industries
- explain the marketing approaches taken by different brewing companies
Last updated: 22 March 2024
Eligibility and requirements
Prerequisites
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FOOD10001 | Beer Styles and Sensory Analysis | Semester 1 (On Campus - Parkville) |
12.5 |
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 22 March 2024
Assessment
Additional details
• Short project report (1000 words) approximately week 4 (30%)
• Peer review of project (1000 words due approximately week 8 (20%)
• Long project report (2000 words) approximately week 12 (50%)
Last updated: 22 March 2024
Dates & times
- July
Principal coordinator Charles Pagel Mode of delivery On Campus (Dookie) Contact hours 44 hours Total time commitment 170 hours Teaching period 9 July 2017 to 20 October 2017 Last self-enrol date 28 July 2017 Census date 4 August 2017 Last date to withdraw without fail 6 October 2017 Assessment period ends 17 November 2017 July contact information
Time commitment details
170 hours
Additional delivery details
The subject will be delivered over a four-day intensive at the Dookie Campus in July during the mid-semester break with a field trip in July and follow up lectures at Parkville by guest speakers from the Brewing industry over the last four weeks of the semester.
- Intensive will be held at the Dookie Campus from Sunday 9th July until Wednesday 12th July
- Fieldtrip to Dookie Campus will be held on Saturday 29th July
Further detailed information regarding the intensive delivery, accommodation, transport etc can be found at the following link:
http://students.fvas.unimelb.edu.au/experience/intensive-subjects-at-dookie
Last updated: 22 March 2024
Further information
- Texts
Prescribed texts
Designing Great Beers, Daniels R 2000 Brewers Publications Bolder Colorado.
- Subject notes
Note – Beer tasting is compulsory. Participants must be 18 years or over
- Breadth options
This subject is available as breadth in the following courses:
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 22 March 2024