Beer brewing and safe food production

• Explain the purpose of the different parts of a brewing process
• Prepare beer wort and ferment it to beer
• Perform standard analyses during beer production and evaluate their suitability
• Design a beer recipe and calculate the composition of the ingredients needed
• Explain the different parts of a HACCP based safe food production programme in a microbrewery
• Apply the EU and Danish rules and regulations on HACCP based safe food production
• Use and modify a simple HACCP based safe food production programme for a microbrewery
• Create a HACCP based safe food production programme for a microbrewery
• Defend their work practices and safe food production programme in an oral exam.

In the course, you will be introduced to the concepts of beer brewing and then conduct experiments in the lab and / or pilot plant microbrewery. You will work in small groups practically with the beer brewing process from milling the grain, mashing, lautering and boiling of the wort followed by fermentation and maturation, you will document this and the relevant analyses and write this up, together with a design for a beer, in the first report. As you progress through the different aspects of the beer brewing process, you will be introduced to the EU and Danish rules on HACCP based safe food production. You will work with the HACCP based safe food production procedures (egenkontrol) that are in force in the DTU-microbrewery, which is approved for beer production by the Danish authorities and has a Danish ‘smiley’. Subsequently you will be given the task of constructing a HACCP based safe food production document set suitable for submitting to the authorities for starting beer production, which will be the second report. The course will be completed by an oral exam.

Experimental work at lab or pilot scale, lectures, group work, discussion sessions, report writing

Introductory practical course in beer brewing and HACCP based safe food production.

This is a 3 weeks full time course, where you should plan to be at DTU every day from 8-17. In fact, some days will be a bit shorter and some days may be a bit longer. A plan for the course will be issued prior at the start. Almost all written material is in English, but a small amount taken from the Danish authorities is in Danish, to mitigate this, as many groups as possible will have at least one Danish speaker.
This course is usually oversubscribed and if so, preference will be given to DTU students from the masters in food technology and masters in biotechnology before selection of other students.

Maximum: 32.

Please be aware that this course has a limited number of seats available. If there are too many applicants, a pool will be created for the remainder of the qualified applicants, and they will be selected at random. You will be informed 8 days before the start of the course, whether you have been allocated a spot.