Aim of Unit 24 Brewing Science
Unit 24 Brewing Science introduces an understanding of microbiological, physical and biochemical aspects of brewing technology. This also helps the learner to understand flexibility of delivery services. This also provides an understanding of the appreciation and knowledge of fermentation systems. Thus, the learners would acquire an idea of fermentation technology, brewing and licensed trade sector. This would further help the learner to apply it in practical life experience. Apart from this, this unit would help the learners to produce an idea of microbiology to the biochemistry of mashing, malting and conversions, associated systems of quality control and acquaintance of understanding of fermentation.
1 Understand fermentation systems
2 Understand the biochemistry of malting, mashing and conversions in the copper
3 Understand yeast physiology and microbiology
4 Be able to identify fermentation and associated quality control systems
LO1 Understand fermentation systems
In this section, learners would acquire in-depth knowledge of fermentation systems. They would further be able to understand microbial grouping with respect to microbial form and range. An understanding of the concept of unicellular fungi and its importance for the process of fermentation would also be acquired by the learners especially the involvement of Saccharomyces species. Apart from this, this section would provide information of the history of the advancement of fermentation. This includes the dynamics of aerobic and anaerobic respiration, several metabolic pathways of respiration, principal steps involved in brewing and steps for controlling fermentation.
LO2 Understand the biochemistry of malting, mashing and conversions in the copper
This section would help the learners to acquire an understanding of the biochemistry of mashing, malting and conversions. In this, they would learn about barley physiology, wort composition, malting process, mashing process, variety of hops, the biochemistry of hops, the involvement of copper and other controlling methods. The learners would further understand the choice of cereals and different controlling methods during conduction of different procedures.
LO3 Understand yeast physiology and microbiology
In this section, learners would understand the microbiology and physiology of yeast. This would also help them to identify the appropriate species for the process of fermentation such as Saccharomyces carlsbergenesis, Saccharomyces cerevisiae and Saccharomyces uvarum. They would also acquire an idea regarding the way yeast affects the metabolites of the product of fermentation. An understanding of the role of exoenzymes and cell permeability, as well as the importance of aeration to fermentation process, would also be enclosed in this section.
LO4 Be able to identify fermentation and associated quality control systems
This section helps the learners to identify the quality control systems that could be implemented during the fermentation procedure. They would acquire an understanding of physical and industrial control systems such as determining the effect of variation of temperature control on yeast physiology and the quality of end product. They would also gain knowledge of influences of beer flavour and its biochemistry.
Learning outcomes and assessment criteria
|Learning outcomes On successful completion of this unit a learner will:||Assessment criteria for pass The learner can:|
|LO1 Understand fermentation systems||discuss microbial range and formevaluate the basic biological concepts of fermentation designdiscuss the principal steps of the brewing process|
|LO2 Understand the biochemistry of malting, mashing and conversions in the copper||discuss the role of barley in the malting process, highlighting the biochemical changes in the malting and mashing processjustify the practical controls and monitoring systems needed to ensure uniformity of clarified wort ‘run-off’discuss the variety of hops availablediscuss the biochemical conversions that take place during the boiling and hopping processevaluate the practical systems used to maximise flavour and colour profiles and ensure uniformity of the end product|
|LO3 Understand yeast physiology and microbiology||analyse the physiological and economic role played by yeasts in fermentation systemsdiscuss the biochemical conversions affected by yeasts during fermentationdiscuss how these conversions can be controlled by environmental ‘adjustment’assess the present and suggest future roles played by industry in the development of more active fermentation strains|
|LO4 Be able to identify fermentation and associated quality control systems||apply the main concepts of regulatory control of a fermentationcreate relevant data sources to identify SG and predict a brew’s final OGanalyse the contributory factors that determine beer flavourplan and carry out sensory and quality analysis of different beers to account for regional characteristics of similar brews in the industry|
This unit can be linked with the following units within the qualification:
- Unit 16: Sales Development and Merchandising
- Unit 22: Cellar and Bar Operations Management
- Unit 23: Law for Licensed Premises
This unit also links to the following Management NVQ unit:
A2: Manage your own resources and professional development