Fundamentals of Beer Production
Fundamentals of Beer Production
Coordinator:
Prof. Dr. Alfredo Alberto Muxel
Objective:
Include in the training of undergraduate students basic knowledge about the processes involved in the production of beer in artisanal scale.
Target public:
Graduate students enthusiasts of craft beers who plan to start their own homemade productions or want to delve deeper into the subject.
Programming:
- Introduction to brewing culture: history, brewing schools;
- Basic concepts of raw materials (barley, malt, hops, water, yeast and adjuncts);
- Spices – types, applications.
- Notions of brewing technology: productive processes;
- Basic equipment;
- Fermentation and yeasts (types, conservation and propagation);
- Maturation and Primming;
- Elaboration and processing of a beer.
Classroom Hours*:
* to be defined
20 hours / lessons
Pre-registration:
Make your pre-registration here.
