Module 2 – Brewhouse

The Diploma Master Brewer is our flagship education, the most in-depth and scientific based education SSB offer. The education takes place at University of Copenhagen, where SSB teaches together with Department of Food Science. It is an intensive training of almost 500 lecturers building on a relevant bachelor or master.

Target audience
Technical staff from the brewing and beverage industry or related supplier/service organisations.
Master students in Food Science and Technology at University of Copenhagen who has chosen the specialisation ‘Brewing Science and Technology’.

Entry qualifications
A Bachelor or a Master degree in food science, chemical engineering, pharmacy, chemistry, biology, biotechnology or similar qualification. Students from the industry can take each module individually by applying directly to the Scandinavian School of Brewing.

Content
The Brewhouse module contains malt handling and milling, mashing, mash filtration, wort boiling and separation, wort cooling and aeration, wort quality and analyses, brewhouse chemistry and calculations, use of external enzymes, beer styles, recipe development, sensory evaluation, Process Analytical Techniques and Health & Safety. The module includes practical pilot brewing, laboratory exercises and a visit to a brewery.

Literature
Wolfgang Kunze: Technology Brewing and Malting
Presentation material.

Location
The venue is University of Copenhagen, Thorvaldsensvej 40, 1958 Frederiksberg C.

Sign up: Module 2 – Brewhouse 

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