FOOD20007 Principles of Brewing

Credit Points: 12.5
Level: 2 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2017:

July, Dookie - Taught on campus.Show/hide details
Pre-teaching Period Start not applicable
Teaching Period 09-Jul-2017 to 20-Oct-2017
Assessment Period End 17-Nov-2017
Last date to Self-Enrol 28-Jul-2017
Census Date 04-Aug-2017
Last date to Withdraw without fail 06-Oct-2017

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:

Timetable can be viewed here.
For information about these dates, click here.
Time Commitment: Contact Hours: 44 hours
Total Time Commitment:

170 hours

Study Period Commencement:
Credit Points:
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability


Dr Charles Pagel



Subject Overview:

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

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

• 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%)

Prescribed Texts:

Designing Great Beers, Daniels R 2000 Brewers Publications Bolder Colorado.

Breadth Options:

This subject potentially can be taken as a breadth subject component for the following courses:

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

Fees Information: Subject EFTSL, Level, Discipline & Census Date

Note – Beer tasting is compulsory. Participants must be 18 years or over

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