Note from June 29, 2020
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
5 credits
30.0 h + 30.0 h
Q1
Teacher(s)
Collin Sonia;
Language
French
Content
- Dimethylsulfide in brewery
- Bitter compounds in hop
- Flavours and precursors in hop
- Malt and hop polyphenols
- Nitrogen compounds through boiling and colloidal stability
- Foam structure
- Wort boiling technology
- Dry-hopping techniques and bottle refermentation
Practical laboratories:
- Official methods for hop analysis
- Official methods for beer analysis
- Production of a beer in the microbrewery
- Bitter compounds in hop
- Flavours and precursors in hop
- Malt and hop polyphenols
- Nitrogen compounds through boiling and colloidal stability
- Foam structure
- Wort boiling technology
- Dry-hopping techniques and bottle refermentation
Practical laboratories:
- Official methods for hop analysis
- Official methods for beer analysis
- Production of a beer in the microbrewery
Online resources
Moodle
Faculty or entity
AGRO
