From spike to beer
Hur kommer det sig att ölen du precis hällde upp i glaset får sånt fast och fint skum? Och varför uppstod pilsnern i Pilsen och en mörk öl som Guinness blir extra bra med vatten från Dublin? Ölets smak, lukt, färg och känsla påverkas i hög grad av de ingående ingredienserna och denna kurs kommer att följa processen från Ax till Öl. Vad är viktigt för ett bra maltkorn? Hur påverkar vattenkvaliteten ölet? Vad är det för skillnad på bitterhumle och aromhumle och varför luktar en Hefeweizen skumbanan? För att ta reda på det kommer vi blanda föreläsningar, studiebesök och praktiska moment så att ni efter avslutad kurs kan välja rätt kvalitet på ingredienserna och brygga er alldeles egna perfekta IPA och förstå varför den smakar som den gör.
Course evaluation
Additional course evaluations for LB0115
Academic year 2023/2024
From spike to beer (LB0115-10079)
2023-08-28 - 2024-01-14
Syllabus and other information
Syllabus
LB0115 From spike to beer, 7.5 Credits
Från ax till ölSubjects
Agricultural Science BiologyEducation cycle
Bachelor’s levelAdvanced study in the main field
G1N
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
SwedishPrior knowledge
Swedish equivalent to the requirement for the basic eligibility for Swedish university studies at undergraduate level.Objectives
This is a basic course covering biological, technological, economical and quality issues in malt and hops production within beer production.
On completion of the course, students should be able to:
Describe the conditions for production of barley and hops
Describe and discuss the impact of malt and hops cultivation on the environment
Explain the specific requirements of hops in different cultivation systems
Discuss the methodology for establishing, maintaining and harvesting hops
Describe the characteristics of malting barley and hops and how it affects beer production
Explain the effect of water quality on beer production
Describe different types of yeast and how they are used in beer production
Brew beer and explain the production technical processes
Assess the quality of beer and describe its characteristics
Demonstrate knowledge of beer styles
Content
To be able to produce high-quality beer, knowledge is needed about the brewing process, but also about the production and processing of the primary products. The course, therefore, addresses cropping conditions, the role of the soil in the production of malting barley and hops, as well as the impact of water and yeast quality for the final product. The course combines procedures in cropping and biological and chemical processes relevant for malt, hops and small-scale beer production. In lectures and exercises, we will do theoretical and applied studies on malt, hops and the chemistry and biology of beer production with a focus on Swedish conditions. The course includes study visits and laboratory sessions focusing on manufacturing, processes and analyses involved in malt, hops and beer production. The study visits and exercises are compulsory. The student will make beer and evaluate the results. The course also includes beer tasting methodology and a review of different beer styles
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Passed written exams
Approved reports from practical assignments
Approved participation in compulsory parts
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Additional information
The course is given at quarter-time during 6 – 7 weekends (mainly Fridays and Saturdays). It includes several study visits. The course will use the web platform Canvas for video lectures and quizzes. The student is expected to get familiar with the system before the start of the course.Responsible department
Department of Soil and Environment
Further information
Litterature list
Ölbryggarboken : brygg ditt öl hemma av Peter M. Eronson