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Principles of Brewing (FOOD20007)
Undergraduate level 2Points: 12.5On Campus (Dookie)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
November
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability | November |
---|---|
Fees | Look up fees |
During this intensive, students will have a mixture of theory classes and practical classes covering the processes of mashing, hopped wort production and fermentation to produce 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
Notes:
- Beer tasting is compulsory. Participants must be 18 years or over
- This subject is delivered as an intensive between semesters at the Dookie Campus. Please see the Additional Delivery Details section for dates.
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
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Short project report approximately week 4
| Week 4 | 30% |
Peer review of project due approximately week 8
| Week 8 | 20% |
Long project report approximately week 12
| Week 12 | 50% |
Last updated: 22 March 2024
Dates & times
- November
Principal coordinator Charles Pagel Mode of delivery On Campus (Dookie) Contact hours 44 hours Total time commitment 170 hours Pre teaching start date 23 November 2020 Pre teaching requirements Students are required to complete readings prior to commencement of teaching. Teaching period 30 November 2020 to 17 January 2021 Last self-enrol date 24 November 2020 Census date 11 December 2020 Last date to withdraw without fail 8 January 2021 Assessment period ends 24 January 2021 November contact information
Time commitment details
170 hours
Additional delivery details
The subject will be delivered over a five-day intensive at the Dookie Campus.
- Intensive will be held at the Dookie Campus from Monday 30 November until Friday 4 December 2020
- Field trip to Dookie Campus will be held during the week commencing 14 December 2020
- Parkville practical sessions will be held during the week commencing 11 January 2021
Further detailed information regarding the accommodation, transport etc can be found at the following link: https://fvas.unimelb.edu.au/students/experience/intensive-subjects-at-dookie
Note – Beer tasting is compulsory. Participants must be 18 years or over
Last updated: 22 March 2024
Further information
- Texts
Prescribed texts
Daniels, R. Designing Great Beers: The ultimate guide to brewing classic beer styles. Brewers Publications, Boulder Colorado 2000
- 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:
- Bachelor of Arts
- Bachelor of Biomedicine
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- Bachelor of Science
- 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.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 22 March 2024