Beer: the science of brewing

Stijn Mertens, Stijn Spaepen, Karin Voordeckers, Kevin Verstrepen, KULeuvenX

Ever wondered why your beer tastes the way it does? Learn how the ingredients, different biochemical reactions and process parameters in beer brewing influence the taste and aroma of beer.

In this course of 12 modules, our team of academic scientists and brewmasters will introduce you to the science underlying beer brewing. At the end of this MOOC, you will understand the science underlying beer production, and why your beer tastes the way it does!

This MOOC also gives you a sneak peek inside some of Belgium’s most iconic breweries. It features talks from Belgian brewers and maltsters, as well as from some of the most renowned academics on key features of the malting and brewing process.

Thirsty for more? Also check out the new postgraduate in malting and brewing sciences that is organized by KU Leuven: https://www.biw.kuleuven.be/studeren/maltingbrewing

What will you learn

After completing this course, you will be able to:

  • Explain the importance of the 4 basic ingredients of beer in shaping beer taste and aroma
  • Understand the different processing steps in malting and beer brewing
  • Understand the key biochemical reactions occurring during each of these steps
  • Recognize and describe the main beer styles, and understand how the brewing process contributes to the different beers
  • Identify key factors affecting beer identity, quality, and stability
  • Carry out basic sensory analyses of beers and identify key flavors and off-flavors and their molecular origin

Dates:
  • 2 November 2020
Course properties:
  • Free:
  • Paid:
  • Certificate:
  • MOOC:
  • Video:
  • Audio:
  • Email-course:
  • Language: English Gb

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